The Füri Pro Asian Utility is designed for performance, precision and comfort. Seen as an alternative to the western style paring knife. The wider blade allows for greater versatility to tackle medium sized chopping tasks and yet is still nimble like the paring knife. Scallops on the blade reduce friction and make cutting fast and easy.
The Füri Pro Asian Vegetable Chopper makes light work of heavy vegetables thanks to its super sharp but wide blade. Due to new knife legislation, we are unable to sell knives to Queensland.
Unrelenting sharpness from the East, unmatched strength from the West, this knife is a cross between a Western Cook's Knife and an Eastern Vegetable Chopper. It can be used for varied cutting tasks from fine chopping to dicing and paper-thin slicing. Scalloped indentations on the blade reduce cutting friction to make slicing faster and easier.
An alternative to the chef's knife. Great for cutting, chopping and mincing vegetables. The blade has a straighter edge than a chef's knife and has a blunted sheepsfoot-tip blade with a thinner spine. It can easily slice thin-boned and boneless meats, fish and vegetables.
Designed for chopping through small bones and chicken. Typically this knife has a 30 degree angle for chopping through produce. It's all about the weight not the sharpness of these knives.
I.O. Shen Chai Khom Mini Santoku 114mm
MSH Ryoba Duel Edge Slicer.
For mincing, chopping and scooping this mini version of the Santoku knife is versatile and easy to use.
The Oriental Slicing Knife is a wide-bladed, narrow-spined knife that can be used to chop through meat and vegetables. It can also be used to remove meat from bones, and like the santoku is good for scooping ingredients into cookware. The Oriental Slicing Knife is good for tenderizing meat and crushing garlic, and other tasks that involve slicing.
A Santoku knife is the Japanese version of a chef knife. The knife has more steel at the tip of the blade and a flatter belly and no bolster. The knife is not rocked like a chef knife. Most people use more of a chopping motion instead of a rocking motion when cutting various types of food.
Sashimi Knives are traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened on one side for a much sharper cutting edge.
I.O.Shen Chinese Cleaver 720g
In contrast to other kitchen knives, the cleaver has an especially tough edge meant to withstand repeated blows directly into thick meat and dense cartilage and even bone.
Quick & Easy Food Prep
Speed up your kitchen prep with this 23cm Mincing Chopper, perfect for chopping, dicing, and mincing a variety of ingredients with minimal effort. Compact and easy to use, it’s ideal for everything from herbs and onions to nuts and cooked meats.
Seki Magoroku Kaname Kiritsuke Knife 19.5cm
The Kaname Series is part of our premium brand Seki Magoroku and represents a high-quality premium class of knives.
Gokujo Boning Knife 15.2cm
The Shun Classic Boning/Fillet is adept at these two key kitchen chores.For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. Even fibrous tissue is no match for Shun's extremely sharp edge.
Now the Shun Classic series has its own kiritsuke, known as the master chef's knife in its home nation of Japan. Due to new knife legislation, we are unable to sell knives to Queensland
Shun Dual Core Asian Multi-Prep Knife 11.4cm
The Dual Core Asian Multi-Prep Knife features a 5 inch blade with a unique triangular shape that is ideal for maneuvering around bones and between joints.
Shun Dual Core Utility Knife 15.2cm
The Dual Core Utility/Butchery Knife is between a chef's knife and a paring knife in size. The slim, razor-sharp blade is perfect for a full range of butchery tasks as well as all those in-between-sized tasks like trimming vegetables or slicing meats and cheeses.
Shun Dual Core Yanagiba Knife 26.7cm
The Shun Dual Core Yanagiba has the length, weight, and single-bevel design of a traditional Japanese yanagiba. The blade stock is thicker than the rest of the Dual Core series (4.5mm vs 2.5mm). This gives the knife heft and rigidity to glide through cuts with ease.
Shun Kai Classic Chefs Knife - 25cm
Some cooks simply prefer a longer chef’s knife. For them, we offer the Shun Classic 10-inch Chef's Knife. The longer blade provides additional cutting leverage and is especially handy when it comes to cutting larger foods
Proprietary VG-MAX cutting core— this high-end stainless steel forms the core of the entire blade, all the way to the cutting edge. VG-MAX is extremely hard, which means ShunPremiers can take an incredible edge and hold it longer.
The Seki Magoroku Rosewood Handle series captivates by its mirror-finished blade made of top-quality steel and the exquisitely polished edge that gives the series a high cutting performance.
SK15
The new range of Seki Magoroku Imayo knives, with their extremely sharp cutting edge and luxury hammered design, consists of four knives perfect for the modern lifestyle.
AB5461
Stanley Rogers Signature Grip collection of kitchen knives has been designed and created for outstanding performance. Each knife is crafted and inspected to meet our exacting quality standards.
Stanley Rogers Signature Grip collection of kitchen knives has been designed and created for outstanding performance. Each knife is crafted and inspected to meet our exacting quality standards.
Stanley Rogers Signature Grip collection of kitchen knives has been designed and created for outstanding performance. Each knife is crafted and inspected to meet our exacting quality standards.
What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.
What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.