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We aim to provide a niche of unique products for the discerning Chef or enthusiastic novice. Starting with undoubtedly the Chef's most important tool - The Chef's Knife I have been a Chef for over a decade and it didn't take me long to realise the importance of a quality knife. The sharper the knife the safer it is. A blunt knife means using extra pressure and an increased risk of injury. Any Chef worth his salt will tell you that it is the Chefs Knife that does the work! Picking the right knife and knowing how to use it is paramount. Spending long hours in the kitchen I got to consider the knife to be an extension of my hand and i'd go so far as to say a tool that represented me and the respect I have for the ingredients. A Japanese kitchen knife is truly different from a European chef's knife. Japanese knives are sharper and usually have a thinner blade. They obtain their sharpness by using hard types of steel and a smaller cutting angle. (15 degrees vs 20 degrees for a European knife). Many use VG10 Steel. Developed in Japan, it is considered the gold standard in knife production. This Steel is superior in sharpness, and strength, staying sharper for longer. Combined with beautiful Damascus (the layering, folding and forging of steel) Japan has moved a long way from the legendary Sumurai sword. Est. 2015 |
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Early 2017 Chefslocker introduced the Japanese Konro grill to the UK. Previously Chefs in the UK had a struggle to source these sought after grills directly from Japan or America at significant cost. Chefslocker is still the only genuine supplier of every size in much of Europe. As a consequence we also became largely responsible for publicising the many benefits of using Japanese style Binchotan charcoal.
We are very proud to have had our products featured on Masterchef the Professionals, BBC's Great British Menu, Saturday Kitchen, A very British Hotel (Dinner by Heston Blumenthal) and ITV's James Martin's Saturday Morning's. It gives me the greatest satisfaction to be working with some of the very best Chefs in the world and dealing building some great relationships with our suppliers in Japan and Europe |
Video courtesy of Marcus Bawdon, editor of Uk BBQ Magazine and author of Food and Fire. Video Credit James Brookes Creative
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