| || JAPANESE KNIFES |
JAPANESE KNIFES-see pop up for uses
| || KNIFE SHARPENING |
The professional butchers' steel is excellent for sharpening knives, once you learn the technique. We also have small and large sharpening blocks. With these you can also sharpen cleavers, scissors as well as knives.
| || ONION KNIFE |
A small, wooden-handled knife particularly suited to preparing onions.
| || MEAT SLICERS |
A meat slicing cleaver with a stainless steel blade and handle.
| || FRUIT KNIVES |
These fruit knives are available with either metal or wooden handles. They can also be used on vegetables; this is what Japanese chefs use to unroll a mooli radish into a flat sheet.
| || KAU KONG BONE CHOPPERS |
As the name suggests, these cleavers are very heavy and will chop through bones.
| || S/S CHOPPERS |
These stainless steel choppers have three blade sizes, and can be supplied in a box.
| || IRON CHOPPERS |
The cleaver and the wok are the essential tools of Chinese cookery. Cleavers are multi-purpose knives, that can be used not just for chopping, but also for slicing, crushing and mincing. Having cut up the food, you then slide the chopper under it to carry it to the wok. We have a range of eight sizes.