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  • Global Classic Deba Knife
    williams-sonoma.com
    Global's award-winning knives are made to the exacting standards of Japanese professional chefs. The deba is a traditional Japanese fish knife used to prepare fish, including the tasks of severing the head and tail, cutting through fish bones and chopping the filets. This Global deba knife also excels for precision cutting of meats and poultry, and safely cuts through small bones (though it is not intended for use as a cleaver). Blade is hand forged of exceptionally hard Cromova 18 high-carbon stainless steel, ice tempered and hardened to resist corrosion. Prominent 1/4" edge is visible to the naked eye and ground straight to a point rather than beveled resulting in impressive sharpness and edge retention. Stainless-steel handle is seamlessly constructed and textured for a good grip. Crafted to professional standards, this knife is lightweight yet perfectly balanced. 7”-long blade. Made in Japan.
  • Shun Blue Butcher Knife, 6"
    surlatable.com
    The perfect size and shape for breaking down primals into cuts for cooking, separating meat from bone, dicing shallots and more, this deft butcher knife makes an excellent all-purpose addition to any kitchen. Melding the sharpness of carbon steel with stainless steel’s corrosion resistance and ease of maintenance, Shun Blue represents a leap forward in knife technology. The blade features a core of blue steel—a fine-grained carbon steel known for taking a retaining an extremely sharp edge—sandwiched between two layers of corrosion-resistant stainless steel, resulting in a blazingly sharp knife that is still easy to maintain. Manufacturer: Shun. Includes: Knife and sheath. Material: Carbon steel, stainless steel, pakkawood. Care: Hand wash only. Wash only with mild soaps. Use: Make sure knives are completely dry before storing. In coastal areas or in other environments in which knives will be regularly exposed to salt air, coat blades with a light coat of food-grade mineral oil to prevent rusting. Dimensions: 6" blade with 4¾" handle. Weight: 4½ oz. Warranty: Lifetime warranty. Knife handcrafted in Japan; sheath made in China. FEATURES: Rockwell Hardness of 61 offers incredible sharpness and edge retention. Japanese artisans use san mai construction techniques to sandwich a core of blue steel between two layers of mirror polished stainless steel before hand sharpening the blade to a 16° double-beveled edge. Perfectly balanced pakkawood handle features a variation of a traditional hexagonal shape modified to meet demanding requirements for secure grip, comfort and control. Knife will eventually develop a beautiful, dark patina along the cutting edge that helps protect the carbon-steel core from corrosion and is recognized by chefs and professional cooks as the mark of a much-loved knife. Developed in partnership with award-winning Chef Chris Cosentino, known for his nose-to-tail cooking philosophy. Free sharpening on all Shun cutlery for as long as you own it
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  • Bob Kramer Essential Collection 5" Utility Knife
    surlatable.com
    Whether slicing tomatoes, cubing summer squash, or cutting meats and cheeses for a charcuterie platter, this perfectly balanced, razor-sharp and versatile utility knife breezes through work like an extension of your own hand. Designed by ABS-certified Master Bladesmith Bob Kramer, the Essential Collection features the quality, beauty and faultless performance characteristic of Kramer knives—all in a package that’s easily accessible to home cooks. Influenced by traditional European designs, the Essential Collection has been optimized for kitchen use thanks to a wide blade for increased knuckle clearance, a rounded spine for comfort while using a pinch grip, and an ergonomic triple-riveted handle for secure, easy cutting. Revolutionary FC61 steel holds a screaming-sharp edge and is incredibly durable, while the brushed polymer handle, polished bolster and full-tang construction result in a perfectly balanced knife that’s a joy to use. Each Essential Collection knife draws on the enormous wealth of knife-making knowledge of Seki City, Japan and undergoes a rigorous 100-step, 42-day manufacturing process during which it passes through the hands of 45 expert artisans. As a finishing touch, each knife receives a central mosaic pin handcrafted in Bob Kramer’s personal studio. Built to withstand the pressures of everyday use in busy kitchens, this is one knife that will be with you for years to come. Manufacturer: Zwilling J.A. Henckels. Material: High-carbon stainless steel, polymer (POM) Care: Hand wash only. Dimensions: 5" blade. Warranty: Lifetime warranty. Made in Japan. FEATURES: Designed by ABS-certified Master Bladesmith Bob Kramer, the first Master Bladesmith to specialize in kitchen cutlery, the Essential Collection offers our best value ever on a line of Kramer knives. Constructed from revolutionary FC61 steel, which features fine-carbide distribution and 61 Rockwell hardness for a razor-sharp, easy-to-maintain edge. Fine-carbide distribution results in a blade that holds an incredibly sharp angle. Double Friodur hardening improves the microstructure of the steel for improved cutting performance, corrosion resistance and increased durability. Blade is extra-wide, so your knuckles don’t impact the cutting board, and features a rounded spine for comfortable pinch gripping. Brushed polymer handles are hand-ground and feature a complex curvature that mirrors the palm for a secure, supremely comfortable grip.
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  • Shun Dual-Core Kiritsuke Knife, 8"
    williams-sonoma.com
    Handcrafted in Japan, Shun Dual-Core knives are a brilliant pairing of strength and beauty. Two types of stainless steel are welded and forged together to produce the stunning Damascus pattern and a super-strong blade that holds its sharp edge, requiring less honing. The long-bladed kiritsuke is essentially an all-purpose Japanese chef's knife, ideal for cleaning and portioning boneless meats as well as dicing, slicing or julienning vegetables. 71 alternating micro layers of high-carbon, high-chromium VG10 and VG2 stainless steels welded together and fold-forged to produce an extremely strong, fine-grained steel. With normal use the two steels will wear at different rates, creating micro serrations along the edge for long-lasting sharpness. Hand-sharpened 16-degree double-bevel blade. Etched laminations in the blade reduce drag, releasing foods more quickly and easily. Traditional Japanese octagonal handle in ebony PakkaWood. Shun Cutlery’s new Dual Core Kiritsuke, was named the 2014 Kitchen Knife of the Year at the annual Blade Show.
  • Bob Kramer 10" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels®
    surlatable.com
    The chef’s knife is the perfect kitchen workhorse, ideal for chopping, slicing, dicing and mincing meats and vegetables. Manufacturer: Zwilling J.A. Henckels. Care: Hand wash; please do not clean with bleach or chlorine. Dimensions: 10" Material: High-carbon steel, African blackwood and brass. Warranty: Lifetime warranty. Made in Japan. FEATURES: Bob Kramer is one of the few Master Bladesmiths in the world specializing in kitchen cutlery. Professional chefs wait years for a Kramer original. We worked with the master himself and renowned knife maker Zwilling J.A. Henckels for this exquisite line of carbon steel knives made by artisans in Seki City, the Japanese knife-making capital since the 13th century. Now home chefs can experience the unrivaled performance of a Kramer original. Made using a carbon-steel formulation called 52100 for remarkable strength and unmatched edge retention. Carbon steel is the first metal formulated to hold the razor-sharp, consistent edge required by modern chefs. Heat-treated to a hardness of 61 Rockwell, so it comes sharp, stays sharp and is easy to maintain. Blade is sharpened to 15° on each side of the 50/50 edge with the traditional three-step hand-honed edge. Features a brass bolster for support. Comfortable African blackwood handle mirrors the shape of your palm. The full tang of the blade is tapered to Bob’s precise specifications. Triple-riveted for strength and control. Signature brass decorative center pin is handcrafted by Bob himself. Over time the blade will develop the beautiful blue-gray patina prized by professional chefs as the signature of a favorite knife. This heirloom-quality knife is easy to care for—just keep it clean and dry for a lifetime of unparalleled performance
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  • Shun Blue 6" Butchery Knife
    williams-sonoma.com
    The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his “nose to tail” philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel – a fine-grained carbon steel favored by professional chefs for its blazing sharpness – that is encased between two layers of stainless steel. This utility/butcher knife excels at breaking down larger pieces of meat into cuts for cooking, and makes quick work of separating meat from bone. The size and shape also makes it an ideal all-purpose utility knife for the kitchen. Japanese san mai construction features carbon steel between two layers of stainless steel, providing the ultra-sharpness of carbon steel with the easier maintenance and added corrosion resistance of stainless steel. Blue steel, hardened to 61 Rockwell, is a super-hard, fine-grained carbon steel known for taking and maintaining an extremely sharp edge (“blue” refers to the paper the raw steel comes wrapped in). Mirror-polished blade has a bead-blasted edge where the two steels meet, showcasing the layered construction. Traditional Japanese octagonal handle is made of gray PakkaWood.
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  • Shun Dual-Core Honesuki Knife, 4 1/2"
    williams-sonoma.com
    Handcrafted in Japan, Shun Dual-Core knives are a brilliant pairing of strength and beauty. Two types of stainless steel are welded and forged together to produce the stunning Damascus pattern and a super-strong blade that holds its sharp edge, requiring less honing. The honesuki knife is the Japanese chef's tool of choice for boning poultry and trimming meats. 71 alternating micro layers of high-carbon, high-chromium VG10 and VG2 stainless steels welded together and fold-forged to produce an extremely strong, fine-grained steel. With normal use the two steels will wear at different rates, creating micro serrations along the edge for long-lasting sharpness. Hand-sharpened 16-degree double-bevel blade. Etched laminations in the blade reduce drag, releasing foods more quickly and easily. Traditional Japanese octagonal handle in ebony PakkaWood.
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  • Curtis Stone Stone Series 9 3/8" Bread Knife
    casa.com
    STONE SERIES has been a six year project for Curtis Stone. The line's patent-pending design has a signature bolster molded into the actual steel that encourages the user to comfortably and properly hold the knife with a pinch grip. The smooth and unique contour design of the bolster is designed for use by both right and left-handed chefs. STONE SERIES knives feature a VG-10 cobalt-molybdenum-vanadium core, clad with high quality stainless steel, making them extra strong with an HRC61, corrosion-resistant, and long-lasting. The blade holds an exceedingly sharp 15 degree edge and stands up to daily abuse that occurs in the kitchen. The blade transitions seamlessly into the bolster and won't rub fingers uncomfortably. The blade follows an arc allowing users of varying height to comfortably work at the counter, while the seamless handle, made of Canvas-Micarta, curves gently into the palm, reducing wrist fatigue. The handle is fastened securely to the full tang with stainless steel rivets, not common aluminum. FDA-approved Canvas-Micarta is resistant to heat and moisture, and more durable than wood or other common handle materials. The hammered finish and Katana sword line at the edge of the blade are reminiscent of traditional Japanese craftsmanship, yet functionally serve in modern food preparation. Both features allow the blade to easliy slide through foods, reducing drag while cutting. The quality of STONE SERIES is achieved by combining Curtis' innovative yet functional design with unsurpassed knowledge and expeertise of Japanese craftsmen. One of the premier knife producers in Japan, Yaxell has created samurai-sharp blades for over 700 years and their skills have been honed by traditional Japanese sword-making techniques, handed down from generations over seven centuries in Seki, Japan. -Patent-pending bolster contours sealessly from the blade, encouraging cook to hold knives in a pinch grip. -Blades are completed with a Katana sword line at the blade edge and hand-crafted hammered finish which reduces drag while cutting. -Durable high-carbon VG-10 cutting core is clad with premium stainless steel. -Strong, corrosion-resistant and incredibly sharp. -The HRC61 blades hold an exceedingly sharp 15-degree blade edge. -Arc of the blade allows users of any height to comfortably work at the counter. -FDA approved, moisture and heat resistant Canvas-Micarta handle. -Rivets made of high-quality stainless steel. Dimensions: 2" wide x 14" long/deep x 1" high. Material: High Carbon VG-10/Premium Stainless Steel/Canvas-Micarta. Eastern style - Clad w/VG core. Forged blade construction. Ergonomic handle full tang true bolster.
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  • Curtis Stone Stone Series 8" Chefs Knife
    casa.com
    STONE SERIES has been a six year project for Curtis Stone. The line's patent-pending design has a signature bolster molded into the actual steel that encourages the user to comfortably and properly hold the knife with a pinch grip. The smooth and unique contour design of the bolster is designed for use by both right and left-handed chefs. STONE SERIES knives feature a VG-10 cobalt-molybdenum-vanadium core, clad with high quality stainless steel, making them extra strong with an HRC61, corrosion-resistant, and long-lasting. The blade holds an exceedingly sharp 15 degree edge and stands up to daily abuse that occurs in the kitchen. The blade transitions seamlessly into the bolster and won't rub fingers uncomfortably. The blade follows an arc allowing users of varying height to comfortably work at the counter, while the seamless handle, made of Canvas-Micarta, curves gently into the palm, reducing wrist fatigue. The handle is fastened securely to the full tang with stainless steel rivets, not common aluminum. FDA-approved Canvas-Micarta is resistant to heat and moisture, and more durable than wood or other common handle materials. The hammered finish and Katana sword line at the edge of the blade are reminiscent of traditional Japanese craftsmanship, yet functionally serve in modern food preparation. Both features allow the blade to easliy slide through foods, reducing drag while cutting. The quality of STONE SERIES is achieved by combining Curtis' innovative yet functional design with unsurpassed knowledge and expeertise of Japanese craftsmen. One of the premier knife producers in Japan, Yaxell has created samurai-sharp blades for over 700 years and their skills have been honed by traditional Japanese sword-making techniques, handed down from generations over seven centuries in Seki, Japan. -Patent-pending bolster contours sealessly from the blade, encouraging cook to hold knives in a pinch grip. -Blades are completed with a Katana sword line at the blade edge and hand-crafted hammered finish which reduces drag while cutting. -Durable high-carbon VG-10 cutting core is clad with premium stainless steel. -Strong, corrosion-resistant and incredibly sharp. -The HRC61 blades hold an exceedingly sharp 15-degree blade edge. -Arc of the blade allows users of any height to comfortably work at the counter. -FDA approved, moisture and heat resistant Canvas-Micarta handle. -Rivets made of high-quality stainless steel. Dimensions: 3" wide x 13" long/deep x 1" high. Material: High Carbon VG-10/Premium Stainless Steel/Canvas-Micarta. Eastern style - Clad w/VG core. Forged blade construction. Ergonomic handle full tang true bolster.
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  • Curtis Stone Stone Series 5" Small Santoku Knife
    casa.com
    STONE SERIES has been a six year project for Curtis Stone. The line's patent-pending design has a signature bolster molded into the actual steel that encourages the user to comfortably and properly hold the knife with a pinch grip. The smooth and unique contour design of the bolster is designed for use by both right and left-handed chefs. STONE SERIES knives feature a VG-10 cobalt-molybdenum-vanadium core, clad with high quality stainless steel, making them extra strong with an HRC61, corrosion-resistant, and long-lasting. The blade holds an exceedingly sharp 15 degree edge and stands up to daily abuse that occurs in the kitchen. The blade transitions seamlessly into the bolster and won't rub fingers uncomfortably. The blade follows an arc allowing users of varying height to comfortably work at the counter, while the seamless handle, made of Canvas-Micarta, curves gently into the palm, reducing wrist fatigue. The handle is fastened securely to the full tang with stainless steel rivets, not common aluminum. FDA-approved Canvas-Micarta is resistant to heat and moisture, and more durable than wood or other common handle materials. The hammered finish and Katana sword line at the edge of the blade are reminiscent of traditional Japanese craftsmanship, yet functionally serve in modern food preparation. Both features allow the blade to easliy slide through foods, reducing drag while cutting. The quality of STONE SERIES is achieved by combining Curtis' innovative yet functional design with unsurpassed knowledge and expeertise of Japanese craftsmen. One of the premier knife producers in Japan, Yaxell has created samurai-sharp blades for over 700 years and their skills have been honed by traditional Japanese sword-making techniques, handed down from generations over seven centuries in Seki, Japan. -Patent-pending bolster contours sealessly from the blade, encouraging cook to hold knives in a pinch grip. -Blades are completed with a Katana sword line at the blade edge and hand-crafted hammered finish which reduces drag while cutting. -Durable high-carbon VG-10 cutting core is clad with premium stainless steel. -Strong, corrosion-resistant and incredibly sharp. -The HRC61 blades hold an exceedingly sharp 15-degree blade edge. -Arc of the blade allows users of any height to comfortably work at the counter. -FDA approved, moisture and heat resistant Canvas-Micarta handle. -Rivets made of high-quality stainless steel. Dimensions: 1.5" wide x 10" long/deep x 0.5" high. Material: High Carbon VG-10/Premium Stainless Steel/Canvas-Micarta. Eastern style - Clad w/VG core. Forged blade construction. Ergonomic handle full tang true bolster.
  • Bob Kramer 6" Carbon Steel Chef’s Knife by Zwilling J.A. Henckels®
    surlatable.com
    The chef’s knife is the perfect kitchen workhorse, ideal for chopping, slicing, dicing and mincing meats and vegetables. Manufacturer: Zwilling J.A. Henckels. Care: Hand wash; please do not clean with bleach or chlorine. Dimensions: 6" Material: High-carbon steel, African blackwood and brass. Warranty: Lifetime warranty. Made in Japan. FEATURES: Bob Kramer is one of the few Master Bladesmiths in the world specializing in kitchen cutlery. Professional chefs wait years for a Kramer original. We worked with the master himself and renowned knife maker Zwilling J.A. Henckels for this exquisite line of carbon steel knives made by artisans in Seki City, the Japanese knife-making capital since the 13th century. Now home chefs can experience the unrivaled performance of a Kramer original. Made using a carbon-steel formulation called 52100 for remarkable strength and unmatched edge retention. Carbon steel is the first metal formulated to hold the razor-sharp, consistent edge required by modern chefs. Heat-treated to a hardness of 61 Rockwell, so it comes sharp, stays sharp and is easy to maintain. Blade is sharpened to 15° on each side of the 50/50 edge with the traditional three-step hand-honed edge. Features a brass bolster for support. Comfortable African blackwood handle mirrors the shape of your palm. The full tang of the blade is tapered to Bob’s precise specifications. Triple-riveted for strength and control. Signature brass decorative center pin is handcrafted by Bob himself. Over time the blade will develop the beautiful blue-gray patina prized by professional chefs as the signature of a favorite knife. This heirloom-quality knife is easy to care for—just keep it clean and dry for a lifetime of unparalleled performance
  • Shun Pro Sho Yanagiba Slicer, 9½"
    surlatable.com
    For the true Japanese food aficionado, nothing compares to the scalpel-like precision of a single-bevel blade. The newly updated Shun Pro line features the same incredibly sharp chisel edges as in the past, combined with D-shaped pakkawood handles, which lend a secure and comfortable grip. The beautiful graffiti-etched blade is made with high-carbon VG10 steel, which takes and holds an edge longer than comparable knives. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut, so the knife glides through food with quick precision. The wide shinog i (or blade bevel) makes sharpening these knives on a whetstone practically effortless. The yanagiba (or willow blade) slicer features a long, thin, “willowy” blade that’s designed to be pulled through food. This creates the cleanest cuts imaginable and reduces the loss of natural juices. Most often used for preparing sashimi, yanagiba knives are also excellent for slicing meats and other moist foods. Due to the single-bevel design, Shun Pro knives are best suited for right-handed cooks. BENEFITS: Originating in Seki City, Japan’s historical center for manufacturing samurai swords, Shun knives are heirs to a seven-century tradition of superior workmanship. Features single-bevel blade design preferred by professional Japanese chefs. VG10 “super steel” enables knives to hold their sharp edges for months or even years. Hollow-ground back ensures the cleanest cuts with superior stick resistance. Blade features beautiful etched pattern. Wide blade bevel makes sharpening these knives on a whetstone practically effortless. Comfortable, D-shaped pakkawood handles resist moisture, adding strength and durability. 
 Manufacturer: KAI USA Ltd. Care: Hand wash. Dimensions: 9½" Material: VG10 high-carbon stainless steel, pakkawood handle. Warranty: Limited lifetime warranty. Handcrafted in Japan. Free sharpening on all Shun cutlery for as long as you own it
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  • Curtis Stone Stone Series 5" Paring Knife
    casa.com
    STONE SERIES has been a six year project for Curtis Stone. The line's patent-pending design has a signature bolster molded into the actual steel that encourages the user to comfortably and properly hold the knife with a pinch grip. The smooth and unique contour design of the bolster is designed for use by both right and left-handed chefs. STONE SERIES knives feature a VG-10 cobalt-molybdenum-vanadium core, clad with high quality stainless steel, making them extra strong with an HRC61, corrosion-resistant, and long-lasting. The blade holds an exceedingly sharp 15 degree edge and stands up to daily abuse that occurs in the kitchen. The blade transitions seamlessly into the bolster and won't rub fingers uncomfortably. The blade follows an arc allowing users of varying height to comfortably work at the counter, while the seamless handle, made of Canvas-Micarta, curves gently into the palm, reducing wrist fatigue. The handle is fastened securely to the full tang with stainless steel rivets, not common aluminum. FDA-approved Canvas-Micarta is resistant to heat and moisture, and more durable than wood or other common handle materials. The hammered finish and Katana sword line at the edge of the blade are reminiscent of traditional Japanese craftsmanship, yet functionally serve in modern food preparation. Both features allow the blade to easliy slide through foods, reducing drag while cutting. The quality of STONE SERIES is achieved by combining Curtis' innovative yet functional design with unsurpassed knowledge and expeertise of Japanese craftsmen. One of the premier knife producers in Japan, Yaxell has created samurai-sharp blades for over 700 years and their skills have been honed by traditional Japanese sword-making techniques, handed down from generations over seven centuries in Seki, Japan. -Patent-pending bolster contours sealessly from the blade, encouraging cook to hold knives in a pinch grip. -Blades are completed with a Katana sword line at the blade edge and hand-crafted hammered finish which reduces drag while cutting. -Durable high-carbon VG-10 cutting core is clad with premium stainless steel. -Strong, corrosion-resistant and incredibly sharp. -The HRC61 blades hold an exceedingly sharp 15-degree blade edge. -Arc of the blade allows users of any height to comfortably work at the counter. -FDA approved, moisture and heat resistant Canvas-Micarta handle. -Rivets made of high-quality stainless steel. Dimensions: 1.5" wide x 10" long/deep x 0.5" high. Material: High Carbon VG-10/Premium Stainless Steel/Canvas-Micarta. Eastern style - Clad w/VG core. Forged blade construction. Ergonomic handle full tang true bolster.

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