vegetables knives

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

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.

Tim Malzer - Premier Kai Shun Minamo Series

With its flawless elegance, the Shun Minamo series joins the ranks of Kai's Premier Class series. An artistic combination of different cultures brought together by Tim Malzer's idea of ​​creating the perfect synthesis between the European chef's knife and the Japanese santoku.

This fusion is at the base of the three blades that make up the Minamo series, designed with a clear stylistic idiom.

The unique combination of dark wood grain combined with the damask steel pattern gives each single knife a unique and unrepeatable look.

The name of the series derives from the patter of the damask used for these spectacular blades that recalls the rippled surface of the water plowed by the rain (in Japanese, Minamo).

Blade: VG10 Japanese laminated steel in SanMai at 61 hrc
Handle: Black Pakkawood wood
Blade length: 90 mm.
Blade thickness: 2.2 mm.
Total length: 195 mm.
Weight: 70 g.
Notes: not dishwasher safe

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

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