Shop
Skeppshult Spice/Pepper mil
The cast iron base and the Walnut wooden lid, add to the mill new wave looks. The adjustable cutting scale allows us to cut the grain spices in the thickness that we need. The top of the mill can be used as a spice container after the grinding. That container keeps the cut spices fresh for the long time.
-Swedish spice mills
-8.5 cm. height
-Cast iron body
-Walnut wood lid
-Carton gift box
Made in Sweden.
Skeppshult Salt/Pepper mil
Skeppshult Pepper Mill can be used as a pepper and other spices mill. We avoid using that mill for salt in order to not roast the cast iron with the salt humidity. The cast iron body and wooden handle give to the mill traditional looks. The cast iron cutters allow us to cut the grains of spices without losing the smells & the freshness.
-Multipurpose kitchen shear
-Special formula stainless steel
-Friodur ice-hardened
-Micro serration
-Bottle opener
-Screw top opener
-Lid lifter
-Blister gift package
Made in Sweden.
Skeppshult Mortar & Pestle
Skeppshult Fish Descaler
Skeppshult Sea Salt Pot
Skeppshult Sea Salt Pot can be used as a salt dispenser. The cast iron body and wooden handle give to the salt dispenser traditional looks. Together with the pepper mill SK74 this item could be the right spice sets for your table.
-Swedish salt dispenser
-12 cm. height
-Cast iron body
-Wooden handle
-Carton gift box
Made in Sweden
Murato Classic Nakiri 165mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Hand Salve – Unfragranced
Murato Classic Santoku 170mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Murato Classic Utility
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, which enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows to cut into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Skeppshult Salt/Pepper Pot
Murato Classic Paring 90mm
VG-10 three-layer steel: The three-layer steel is easy to sharpen, VG10 steel material is loved by professional chefs. Molybdenum, Vanadium, and Cobalt, enhance the longevity of the sharpness.
The craftsmen of Tsubame-Sanjo create a hamaguri-shaped edge (a blade with a cross-section that resembles a clam) using the traditional Sharpening method. The gentle curve of the edge reduces the resistance when cutting into food. Its excellent sharpness provides a smooth cut.
A balanced Blade: The weight of the blade and handle are designed to balance the center of gravity in the middle of the knife to optimize the cutting skills of professional chefs, which allows cutting into gristly meat, large vegetables, and hard food with a lighter force.
Handle shape: The handle is narrow at the root and thick at the end, so it is easy to hold and transmit force.
Blade: VG10 Clad Stainless Steel
Bolster: SUS304 Stainless Steel
Handle: Pakka Wood
Best seller
Visit our shop to see amazing creations from our designers.
Miyabi Isshin Utility
1000/3000 Grits Combination Stone
Gyuto / Chefs Knife