Chefslocker - Japanese Kitchen Knives - Konro Grill - Binchotan Charcoal
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      • Small (6.5kg) / Large (10kg) Mesh
      • Medium (14kg) Konro
      • XL Konro (22kg) Mesh
      • XXL Konro (25kg)
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      • Round Mesh for Travel BBQ
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      • Hasegawa Black
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      • Kaiten Tsumakirikun
    • SHARPENING >
      • Ceramic Honing wheel
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        • SAKAI TAKAYUKI Black Ceramic (1000)
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  • XMAS LOCKER
  • Petty knife - The same as a western paring or vegetable knife used when the Chef's knife is just too big for the job. There are some jobs where a smaller blade is called for - Peeling fruit, segmenting an orange, carving meat off a small chicken all involve a more delicate touch which you could do with a Chef's knife but it's just much nicer and safer to do with a smaller blade.
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  • Gyuto knife - The Japanese Chef's knife - Gyuto's vary widely in design but generally range from 210mm to 270mm in length. Tall at the heel,  a reasonably flat profile and a gradually curved blade lending itself to an effective rocking motion on the board. For most users a Gyuto is practically the only knife needed in the kitchen. 
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  • Santoku knife - Typically smaller than a  Gyuto and more versatile. Roughly translated as "three uses" relating to its three main uses; slicing, dicing and mincing. You don't use it with a rocking action Instead it's more of a chopping/slicing motion. Many Western cooks (including me) are now replacing there traditional Chef knives with a Santoku.  
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  • Nakiri/Usuba - Thin and sharp, like most Japanese knives, the flat cutting edge and square cut tip make this perfect for chopping and dicing vegetables. The wider squared blade is often used to help scoop and transfer your chopped vegetables to the pot. The Usuba has a more curved blade
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  • Sashimi/Yanagiba - Traditional style Japanese slicing knives that typically have a face sharpened edge, meaning they are sharpened mostly on one side for a much sharper cutting edge. Sashimi knives are used primarily by Sushi chefs to thinly slice fish but the knife is increasingly popular with western cooks for a multitude of tasks including roast carving.
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  • Deba -  Traditionally used in Japan for filleting fish but equally suited to boning joints, parting out poultry or for use as a vegetable cleaver. Most Debas are single bevel like the Sashimi ideal for slicing softer, thinner products like fish.
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Japanese Chef Knives
The production line at Tojiro
Japanese Chef Knives
Forging Japanese Chefs Knives at Seto Iseya
Japanese Chefs Knives
Finishing the Edge
Japanese Chefs Knives
Japanese Chefs Knives


* All Prices Include UK VAT 
Supplying the Original Konro Grill from 2017
​Est. 2015

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The Sale of Kitchen Knives is stictly prohibited to those under 18 years of age
UK Based company since 2015 supplying the whole of the EU
 
  • HOME
    • New Arrivals
    • Browse Products
  • Blacksmiths
    • Masutani Kunihira
    • SETO ISEYA
    • Seisuke Hamono
    • SAKAI TAKAYUKI
    • Misono
    • Seki Kanetsugu
    • KANETSUNE
    • TOJIRO
    • KAI SHUN
    • Sayas / Knife Sheaths
  • Knife Types
    • Paring / Petty
    • Santoku / Utility
    • Nakiri / Usuba
    • Gyuto / Chef
    • Carving / Slicing / Bread
    • Sashimi / Yanagiba / Kiritsuke / Takohiki
    • Boning / Fish / Filleting / Honesuki
    • Deba / Butchery
    • Steak Knives
    • SHARPENING >
      • CERAMIC HONING WHEEL
      • Honing Rods >
        • SAKAI TAKAYUKI BLACK CERAMIC (1000)
        • MAC WHITE CERAMIC (1200)
        • Houei CERAMIC 'MINI'
    • Sayas / Knife Sheaths
  • Knife Storage
    • KNIFE ROLLS >
      • THE GOURMET ROLL
      • THE EXECUTIVE
    • Designer Knife Block + Rack
    • Sayas / Knife Sheaths / Knife Protection
  • Chopping Boards
    • HASEGAWA BLACK WOODEN CORE
    • END GRAIN TEAK BLOCK
    • ASAHI PRO XL
  • Konro Grill
    • Konro Attachments
    • Travel Grills
    • Extinguishing Pots >
      • Small Extinguishing Pot
      • XL Extinguishing pot
    • Lighting Your Konro >
      • Starter Pan
      • LooftLighter FireLighter
      • Vietnamese Starter Chimney
      • Natural Firelighters
      • Advise on Lighting your Binchotan
    • Replacement Mesh Grills >
      • Small (6.5kg) / Large (10kg) Mesh
      • Medium (14kg) Konro
      • XL Konro (22kg) Mesh
      • XXL Konro (25kg)
      • B4 Mesh
      • Round Mesh for Travel BBQ
    • Cast Iron Pans *SALE
    • Charcoal >
      • Binchotan Charcoal
    • Yakitori Skewers
    • BBQ Apron
    • MEATER Wireless Thermometer
    • Konro Advice
  • Hellrazr BBQ
    • Hellrazr Bear Trap
    • Hellrazr Skewers
    • Leather Apron
    • HellRazr User Manual
    • BBQ Apron
  • Accessories
    • Chopping Boards >
      • Hasegawa Black
      • End Grain Teak
      • ASAHI PRO (XL)
    • Chiba S >
      • Chiba S Peeler
      • Chiba Tsumataro
      • Kaiten Tsumakirikun
    • SHARPENING >
      • Ceramic Honing wheel
      • Honing Rods >
        • SAKAI TAKAYUKI Black Ceramic (1000)
        • MAC Ceramic (1200)
        • Houei Ceramic 'MINI' (1200)
    • BBQ Apron
    • Yakitori Skewers >
      • Traditional Japanese Skewers
    • Japanese Condiment Box
    • Cast Iron Pans *SALE
    • Japanese Mandolin
    • FlameWood SPICE GRINDER
    • Netherton Foundry Steak Press
    • MEATER Wireless Thermometer
    • Gift Cards
  • XMAS LOCKER