Knives and Kitchen Accessories

Elegant Gourmet kitchen line made by Laguiole en Aubrac with Wenge wood handles.

The traditional fly and the shepherd's cross can be seen on the handle as well as a fully decorated head
hand by an expert craftsman who thus remembers the manufacture of the famous Laguiole folding knife.

The blade is made of Sandik 14C28 stainless steel, famous Swedish high quality steel.

Intended use: meat knife
Type of production: Artisan
Production Lama: France
Blade: 14C28 steel
Handle: in Wenge wood
Blade length: 240mm.
Blade thickness: 2mm.
Total length: 380mm.
Weight: 183g.
Packaging:

Elegant Gourmet kitchen line made by Laguiole en Aubrac with Wenge wood handles.

The traditional fly and the shepherd's cross can be seen on the handle as well as a fully decorated head
hand by an expert craftsman who thus remembers the manufacture of the famous Laguiole folding knife.

The blade is made of Sandik 14C28 stainless steel, famous Swedish high quality steel.

Intended use: meat knife
Type of production: Artisan
Production Lama: France
Blade: 14C28 steel
Handle: in Wenge wood
Blade length: 190mm.
Blade thickness: 2mm.
Total length: 330mm.
Weight: 166g.
Packaging: Cardboard box

 

Elegant Gourmet kitchen line made by Laguiole en Aubrac with Wenge wood handles.

The traditional fly and the shepherd's cross can be seen on the handle as well as a fully decorated head
hand by an expert craftsman who thus remembers the manufacture of the famous Laguiole folding knife.

The blade is made of Sandik 14C28 stainless steel, famous Swedish high quality steel.

Intended use: vegetable / meat knife
Type of production: Artisan
Production Lama: France
Blade: 14C28 steel
Handle: in Wenge wood
Blade length: 150mm.
Blade thickness: 2mm.
Total length: 290mm.
Weight: 144g.
Packaging: Cardboard box

 

Laguiole en Aubrac pizza knife with olive wood handle.
The blade of the knife is stainless.

The knife was handmade in France.

Weight: 142 g
Handle length: 13 cm
Blade length: 12 cm

Packaged in a wooden box.

 

Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
The Takefu knives brand is based on the union of 10 local artisans who make each knife by hand.

The model presented is made by:

Mr. Masanobu Okada
Born in the city of Echizen in 1949, the third generation of forging artisans, he is one of the few living heirs of the "masaoki-ho" typical of Echizen, a forging technique that consists in hammering and folding the steel giving it a rhomboid shape for get a thinner, sharper and easier to sharpen steel sheet.

Initially specialized in the production of agricultural tools with the Monjiro brand, in recent times he began to produce artisanal kitchen knives with the traditional "uchi-hamono" technique, also receiving the title of Dentoukougeishi (traditional craftsman) after having undergone the strict examinations of the commission of the Traditional Crafts Industry Promotion Association Foundation.

The uchi-hamono technique (uchi means blow and hamono means cutting tool) finds its origins towards the end of the 1300s, in the Muromachi period and consists of manually beating with a hammer and repeatedly a heated steel sheet until a blade of cut. Many tools made with this particular method are still on permanent display at the MoMA (Museum of Modern Art) in New York.

In a recent interview Mr. Okada said: "I have been engaged with this art for over 45 years, but still today I still think that it is an infinite world where the notions learned never become obsolete and for this I feel I have to transmit them. to the younger generations ". Currently, under his careful guidance, two apprentices are thoroughly learning the blade polishing techniques.

Characteristics of the knife:

Use: meat / fish

Blade: CladSteel carbon steel with cutting edge in White Paper Steel (Shirogami) at 62 / 64HRC and damascus with 67 layers
Provenance Lama: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant wood
Packaging: in cardboard with Japanese writing
Blade length: 265mm
Total length: 410mm
Blade thickness: from 3.5mm to 3mm
Handle Length: 139mm
Weight: 178g

* Not every knife is signed on the blade by the craftsman who made it

Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a series of attentions to be followed to maintain the quality of the product over time.

- Never put the knife in the dishwasher
- Rinse the knife with hot water before first use
- Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
- Aggressive foods such as lemon juice must be promptly rinsed immediately after use
- Do not use glass or granite plates as a cutting support. Use only wooden bases
- Pay attention that the cutting edge of the knife does not come into contact with other metal objects during its storage to avoid damage to the cutting edge.
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Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
The Takefu knives brand is based on the union of 10 local craftsmen who make each knife by hand.

The model presented is made by:

Mr. Masanobu Okada
Born in the city of Echizen in 1949, the third generation of forging craftsmen, he is one of the few living heirs of the "masaoki-ho" typical of Echizen, a forging technique that consists in repeating and folding the hammer steel giving it a rhomboid shape for obtain a thinner, sharper and easier to sharpen steel sheet.

Knife features:

Use: meat / fish / vegetables

Blade: CladSteel carbon steel with cutting edge in White Paper Steel (Shirogami) at 62 / 64HRC and damask at 67
Lama origin: Japanese craftsmanship
Handle: Keyaki Zelkova (Japanese elm)
Packaging: cardboard with Japanese writing
Blade length: 184mm
Total length: 336mm
Blade thickness: 3.9mm
Handle length: 140mm
Weight: 179g

* Not every knife is signed on the blade by the craftsman who made it

Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a series of attentions to follow to maintain the quality of the product over time.

- Never put the knife in the dishwasher
- Rinse the knife with warm water before the first use
- Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
- Aggressive foods such as lemon juice must be immediately rinsed immediately after use
- Do not use glass or granite slabs as a cutting support. Use only wooden bases
- Take care that the blade edge of the knife does not come into contact with other metal objects during its storage to avoid damage to the blade edge.

Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.

The model presented is realized by:
Mr. Hideo Kitaoka
Born in the city of Echizen in 1950, third generation forging craftsmen, he specializes in knives with Kataba blade (concave blade on the left side of the wire, chisel blade on the right side of the wire) also receiving the title of Dentoukougeishi (traditional craftsman) after subjected to the strict examination of the Traditional Crafts Industry Promotion Association Foundation commission.
Its knives are made with a White Paper Steel (Shirogami) cutting edge with a hardness of over 62 / 64HRC and with "Suminagashi" damask steel laminated cheeks. The handles are made as usual in sandalwood and Asian buffalo horn.
The Kanji characters printed on its blades 越 前 英雄 作 mean Echizen Hideo Saku (made by Hideo of Echizen)

Characteristics of the knife:

Use: vegetables

Blade: CladSteel carbon steel with White Paper Steel (Shirogami) cutting edge at 62 / 64HRC and 33-layer "Suminagashi" damask
Provenance Lama: Japanese craft
Handle: Sandalwood, very hard and water resistant wood
Packaging: in cardboard with Japanese lettering
Blade length: 170mm
Total Length: 330mm
Blade thickness: from 4.5mm to 1.3mm
Handle Length: 134mm
Weight: 175g

* Not every knife is signed on the blade by the craftsman who made it

Maintenance:
Given the high carbon content steel used for the blade and the extreme build quality of these knives, we recommend a series of attentions to follow to maintain the quality of the product over time.

- Never place the knife in the dishwasher
- Rinse the knife with hot water before first use
- Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
- Aggressive foods such as lemon juice must be promptly rinsed immediately after use
- Do not use glass or granite slabs as a cutting support. Use only wooden bases
- Pay attention that the cutting edge of the knife does not come into contact with other metal objects during its deposit to avoid damage to the cutting edge.

Takefu Knives Village is a brand born in 1991 in Echizen Fukui, Japan's famous city since the 1400s for knives production.
The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.

The model presented is made by:
Mr. Kanehiro Kintaro
Kanehiro-san knives have gained popularity among professional chefs for the highest construction level and the high performance and cutting performance.

Knife Features:

Use: meat / fish

Blade: Clad Steel (Steel Hammer Forged, San Mai) Steel with Aogami cutting edge super carbon steel core 62 / 63HRC with 3 layers
Origin Knife: Japanese craftsmanship
Handle: Cherry wood
Packing: in cardboard with Japanese writing
Length Blade: 265mm
Total Length: 417mm
Thickness Blade: 4mm to 1mm
Length Grip: 137mm
Weight: 154g

* Not every knife is signed on the blade by the craftsman who made it

Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a number of attentions to keep in order to maintain the quality of the product over time.

- Never put the knife in the dishwasher
- Rinse the knife with hot water before first use
- Rinse the knife immediately after each use without detergent for aggressive crockery and dry with a soft cloth (always starting at the back of the blade wire)
- Aggressive foods such as lemon juice should be rinsed immediately after use
- Do not use glass or granite plates as a cutting support. Use only wooden bases
- Take care that the knife blade wire does not come into contact with other metallic objects during its storage to prevent damage to the blade.

Takefu Knives Village is a brand born in 1991 in Echizen Fukui, Japan's famous city since the 1400s for knives production.
The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.

The model presented is made by:

Mr. Kanehiro Kintaro
Kanehiro-san knives have gained popularity among professional chefs for the highest construction level and the high performance and cutting performance.

Knife Features:

Use: meat / fish / vegetables

Blade: Clad Steel (Steel Hammer Forged, San Mai) Steel with Aogami cutting edge super carbon steel core 62 / 63HRC with 3 layers
Origin Knife: Japanese craftsmanship
Handle: Cherry wood
Packing: in cardboard with Japanese writing
Length Blade: 170mm
Total Length: 315mm
Thickness Blade: 4mm to 1mm
Length Grip: 125mm
Weight: 134g

* Not every knife is signed on the blade by the craftsman who made it

He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries

Knife Features:

Use: vegetables / meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Blade Length: 150mm
Total Length: 275mm
Thickness Blade: 3mm
Length Grip: 114mm
Weight: 86g

He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries

Knife Features:

Use: vegetables / meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 120mm
Total Length: 245mm
Thickness Blade: 3mm
Length Grip: 114mm
Weight: 78g

He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 265mm
Total Length: 410mm
Thickness Blade: 3.5mm to 3mm
Length Grip: 139mm
Weight: 162g

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: chicken / fish / meat

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 180mm
Total Length: 335mm
Thickness Blade: 9mm to 2mm
Length Grip: 134mm
Weight: 336g

* Not every knife is signed on the blade by the craftsman who made it

 

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 257mm
Total Length: 410mm
Thickness Blade: 4mm to 1.5mm
Length Grip: 139mm
Weight: 184g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 230mm
Total Length: 375mm
Thickness Blade: 3.5mm to 1.5mm
Length Grip: 132mm
Weight: 134g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Blade Length: 200mm
Total Length: 343mm
Thickness Blade: 3.5mm to 1.5mm
Length Grip: 127mm
Weight: 114g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

 

Knife Features:

Use: vegetable / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 170mm
Total Length: 320mm
Thickness Blade: 4mm to 2mm
Length Grip: 132mm
Weight: 166g

* Not every knife is signed on the blade by the craftsman who made it

 

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 240mm
Total Length: 375mm
Thickness Blade: 4mm to 2mm
Length Grip: 127mm
Weight: 160g

* Not every knife is signed on the blade by the craftsman who made it

Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

Knife Features:

Use: meat / fish

Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 210mm
Total Length: 345mm
Thickness Blade: 4mm to 2mm
Length Grip: 127mm
Weight: 150g

* Not every knife is signed on the blade by the craftsman who made it

Set of 6 Laguiole en Aubrac with handle in plastic.

- Handcrafted
Blade: Steel 12C27 Stainless Steel
Handle: synthetic material
Blade length: 115 mm.
Blade thickness: 3 mm.
Overall length: 230 mm.
Packed in wooden box.

Takeshi Saji è nato nel 1948 a Takefu (prefettura di Fukui), una città situata all'incirca nel centro del Giappone e nel cuore di una zona da secoli votata alla produzione di lame. Il suo laboratorio è ancora lì, costruito intorno al forno grazie al quale, ormai da parecchi anni, Takeshi Saji forgia l'acciaio (soprattutto damasco) con cui realizza vari modelli di coltelli tradizionali giapponesi. La scelta dei materiali per le finiture (prevalentemente naturali), le linee essenziali - evocatrici dell'utilizzo - e gli accostamenti cromatici di raro impatto rendono le sue realizzazioni uniche e inconfondibili nel panorama della coltelleria mondiale e, in patria, gli sono valse il prestigioso titolo di Maestro.

Destinazione d'uso: Collezione/Sportivo

Tipo di produzione: Artigianale
Produzione Lama: Giappone
Lama: Forgiata a mano, in damasco laminato con tagliente in Hitachi Shirogami a 64HRC
Trattamento Lama: -
Manicatura: Sakura (legno di ciliegio)
Lunghezza lama: 110mm.
Spessore lama: 5mm.
Lunghezza chiuso: -
Lunghezza totale: 215mm.
Spessore da chiuso: -
Bilanciatura: -
Peso: 134g.
Chiusura: -
Clip: -
Fodero: Cuoio e Sakura (legno di ciliegio)
Confezione: Scatola di cartone
Note: interamente realizzati a mano da Takeshi Saji

Takeshi Saji è nato nel 1948 a Takefu (prefettura di Fukui), una città situata all'incirca nel centro del Giappone e nel cuore di una zona da secoli votata alla produzione di lame. Il suo laboratorio è ancora lì, costruito intorno al forno grazie al quale, ormai da parecchi anni, Takeshi Saji forgia l'acciaio (soprattutto damasco) con cui realizza vari modelli di coltelli tradizionali giapponesi. La scelta dei materiali per le finiture (prevalentemente naturali), le linee essenziali - evocatrici dell'utilizzo - e gli accostamenti cromatici di raro impatto rendono le sue realizzazioni uniche e inconfondibili nel panorama della coltelleria mondiale e, in patria, gli sono valse il prestigioso titolo di Maestro.

Destinazione d'uso: Collezione/Sportivo

Tipo di produzione: Artigianale
Produzione Lama: Giappone
Lama: Forgiata a mano, in damasco laminato con tagliente in Hitachi Shirogami a 64HRC
Trattamento Lama: -
Manicatura: Sakura (legno di ciliegio)
Lunghezza lama: 130mm.
Spessore lama: 4.5mm.
Lunghezza chiuso: -
Lunghezza totale: 245mm.
Spessore da chiuso: -
Bilanciatura: -
Peso: 172g.
Chiusura: -
Clip: -
Fodero: Cuoio e Sakura (legno di ciliegio)
Confezione: Scatola di cartone
Note: interamente realizzati a mano da Takeshi Saji

Viper - Mathusalem Damascus and Ebony - Sabre Sommelier THE ART OF "sabrage" It 'FRENCH TRADITION INHERITED Cour de RUSSIE AND CAVALERIE napoléonienne. The ritual of opening a bottle of champagne or sparkling wine with a saber (saber in French) is very old, dating back to when the officers of the Royal Guard French celebrated victories in the field and their promotion by opening bottles of champagne with a clean blow. It is said that the same Napoleon enfatizasse gesture shouting "Champagne! In victory you deserve it, in defeat you need it ...". The parade saber from its scabbard slid gently on the neck of the bottle on the side of the coast and freed the cap with the glass that contained it. This kind of openness is spectacular and very easy on the eye and can only be performed with bottles containing sparkling, because it is thanks to the pressure that they exert within the wine bottle glass neck goes away easily from the cap. To perpetuate this tradition it was created by Jean Claude Jalloux, a French restaurateur, the brotherhood called "du saber d'or" that is spreading across the Alps. TO HONOR THE BEST FRENCH TRADITION THIS PRODUCT HERE IS THEREFORE ALL ITALIAN, REFINED AND HIGH QUALITY '; COMPLETELY MADE BY THE COMPANY MANIAGO VIPER-TECNOCUT.
THE PRIDE OF MADE IN ITALY: THE SABRE BY SOMMELIER DAMASCUS STEEL NOT! The blade and the guard of this sword are made entirely of stainless damask 'LADDER 'high contrast; obtained starting from plates of different materials that are forged, welded and folded, until the number of layers and drawing voluti.L'impugnatura is prized ebony selected.
This saber is part of a limited series, produced in two hundred pieces. The saber measure total 47 cm, 33 cm blade, ebony grip. Box-wooden display.