All knives come with one free sharpening. Avoid using on frozen food and on bones.
Saji Craft Santoku 170mm
Santoku literally translates as ‘three benefits’ – slicing, dicing and mincing of vegetables, meat and fish and is the classic
Saji Craft Sujihiki 270mm
The Sujihiki is a long, narrow blade designed for slicing raw or cooked flesh (meat, poultry, game & fish) with
Saji Craft Gyuto (3 sizes)
This slimmer blade is called Gyuto – meaning ‘cow sword’. Designed to make light work of slicing, dicing and filleting
Saji Craft Nakiri 180mm
This style is called ‘Nakiri’ and is basically a duel edged version of the usuba, which translates as ‘thin edge’,
Saji Craft Utility (2 sizes)
This small versatile knife is ideal for everyday tasks and is commonly the most used knife in domestic kitchens. The
Saji Craft Paring 90mm
This versatile paring knife size is ideal for everyday tasks. Designed primarily for use in the hand, the classical pointed
JKC R2 Cowbone Slicer/Sujihiki (2 sizes)
A slicing knife for consummate preparation of boneless fish, meat & game and the perfect carving blade. The length and
JKC R2 Cowbone Gyuto (3 sizes)
Gyuto literally translates as ‘cow sword’ and is the Japanese interpretation of a European chef’s knife. Its wide base tapering
JKC R2 Cowbone Bunka 180mm
JKC R2 Cowbone Bunka 180mm
JKC R2 Cowbone Utility (2 sizes)
This small versatile knife is ideal for everyday tasks and is commonly the most used knife in domestic kitchens. The
JKC R2 CowboneParing 90mm
This shape is primarily for peeling, paring or cutting in the hand rather than on a board. Used for tasks
JKC R2 Ironwood Slicer/Sujihiki
The Sujihiki is a long narrow blade designed for slicing raw or cooked flesh (meat, poultry, game & fish) with
JKC R2 Ironwood Gyuto
The Saji R2 Ironwood Gyuto is probably one of the most desirable chefs’ knives money can buy. Gyuto – meaning
JKC R2 Ironwood Utility 150mm
The Saji R2 Ironwood Utility 150mm utility blade has extra versatility and allows for easy filleting of fish and game.
