Knife Tool

Electrician´s knife 180mm

Japanese steel knife KAI "Seki Magoroku Red Wood" "Follow Magoroku"   - is a series of red wood, chrome-plated top quality, perfectly polished steel blade with a hardness of 58 ± 1 HRC. The perfectly completed body gives the knife the highest level of efficiency. The chestnut-colored handle is made of mahogany. This hardwood is oily and therefore water resistant. A polished polypropylene holder joins the blade and the handle, giving the knife perfect harmony. Features of the knife • Universal knife; • Blade length – 15 cm; • Handle length – 12 cm; • The knife is designed for vegetables, bread products, meat, cheese, etc. to cut • Resistance to wear and corrosion; • Extremely sharp blade; • Unique design; • Precise cut; • Beautiful appearance; • Strong and durable tool; • Conveniently held in the hand; • Cutting control and stability; • Perfectly balanced weight.

Discover the exclusive Kamazaki folding knife, made of the highest quality Damascus VG10 steel. This knife not only stands out with its elegant design, but also with its exceptional sharpness and durability. Thanks to its folding mechanism and ergonomic handle, it is a great choice for everyday use, outdoor trips or as an addition to your collection. Usage features: Exceptional sharpness   – The Damascus steel blade stays sharp for a long time, requiring less sharpening. Corrosion resistance   – multilayer steel protects against rust and ensures long-term use even in humid conditions. Folding mechanism   – convenient to carry and safe to use, the lock prevents accidental closing. Ergonomic handle   – fits perfectly in the palm of your hand, making it easy and comfortable to use. Versatility   – a great tool for everyday use, traveling, hiking or collecting. Technical specifications: Blade material: Damascus steel VG10, 67 layers; Blade length: 8 cm; Total length (unfolded): ~20 cm; Folded knife length: 11.5 cm; Handle material: Ebony wood; Locking mechanism; Convenient snap-on case; Packaging: Gift box. This Kamazaki Damascus steel folding knife is not only a reliable tool, but also a stylish accessory. Perfect for a gift or personal collection. Buy now and enjoy quality that will last for years!

Satake Sakura series kitchen knives seem to reflect Japan's tendency towards naturalness and a delicate sense of beauty. The stylized cherry blossom on the handle of the knife is a symbol that invites us to think about the fragility and transience of beauty, to be able to enjoy the moment, while realizing and perhaps even accepting the transience of everything. Treat yourself to a little bit of Japan. The total length of the knife is 30.3 cm. Blade length 18 cm. Blade width 4 cm. Thickness at the bottom 1.6 mm. The weight of the knife is 168 g. About the manufacturer: " SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947. Follow in the city.   The purpose of the company is to produce reliable and durable kitchen tools and " SATAKE CUTLERY MFG. Co., Ltd." continues its mission - adhering to the highest quality standards   designs and manufactures the most advanced models of kitchen knives by combining long-standing blacksmithing traditions with   modern technologies. Qualified craftsmen   carefully crafted Japanese kitchen knives are the result of their passion for their work.   And the town of Seki, where the factory is located, is famous for its unique and traditional blacksmithing methods that are more than 700 years old   history. It began in the Kamakura era (1185-1333), when a famous swordsman   Motoshige moved to Seki where he began to forge his own swords and teach others the craft. The area around Seki was surrounded by large pine forests, where blacksmiths could get the charcoal they needed, and it also had good water, making the city of Seki a good place to make swords. Over time, the number of craftsmen increased and more than 300 smiths lived here and produced the best samurai swords during the Muromachi era. (1336-1573). The city of Seki then flourished as a center for the production of samurai swords and became famous throughout Japan. After the Haitorei Sword Prohibition Act (1876) issued in the Meiji period, the demand for them decreased significantly, but the masters in their   improved blacksmithing   applied the skills   for the production of knives and agricultural implements. Even now, the city of Seki and its surroundings are known as one of the most famous knife-making areas in the world. Kitchen knives made here occupy more than 50% of the Japanese market and are valued for the highest quality standards.

Japanese steel knife KAI "Seki Magoroku Shoso" Follow Mogoroku   the line of knives perfectly combines old traditions and modern technologies, which are appreciated by chefs all over the world. The stainless steel blade is extremely sharp and hard at 58 +/- 1 HRC Rockwell scale, so the knives stay sharp for a long time. The blade of the knife is perfectly connected to the handle, so there is no gap where dirt collects. Features of the knife • Chef's knife; • Blade length – 16.5 cm; • Ideal for cutting meat, fish, vegetables; • Resistance to wear and corrosion; • Extremely sharp blade; • Unique design; • Precise cut; • Beautiful appearance; • Strong and durable tool; • Conveniently held in the hand; • Cutting control and stability; • Perfectly balanced weight.

Japanese knife set Satake Hiroki. The knife set includes a chef's knife 30cm and a utility knife 24cm. Made by Satake Cutlery, Seki city, Japan. What is a Santoku knife for? Santoku in Japanese means “three advantages”, so this knife is used to cut vegetables, meat and fish. Santoku is a Japanese chef's knife, a bit like a chopper. The center of gravity of the Santoku is shifted forward, so less force is used when chopping. Santoku, unlike Nakiri, is much more versatile, because Nakiri is intended for vegetables, while Santoku, as mentioned, is also used for preparing meat and fish. Why choose Japanese knives? The best kitchen knives are thought to be made in Japan. There are two areas here known for their centuries-old traditions of metalworking and toolmaking: Seki and Tsubame-Sanjo. Japanese knives are a great choice for those who value the reliability and sharpness of their kitchen knives. They are lighter, thinner, and more durable than Western-style knives. Traditional carbon steel Japanese knives require more maintenance to keep them in good condition. Where and how are Satake knives made? "SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947 in Seki, which is known as the "city of blades". The company's goal is to produce reliable and durable kitchen tools, and "SATAKE CUTLERY MFG. Co., Ltd." continues its mission - to design and produce the most advanced kitchen knife models, adhering to the highest quality standards, combining long-standing blacksmithing traditions with modern technology. Carefully crafted by skilled craftsmen, Japanese kitchen knives are the result of their passion for their work. Be careful - new knives are very sharp!

Set includes Santoku knife FK-140 WH and cutter with adjustable blade CSN202 WHY SHOULD YOU CHOOSE CERAMIC KNIVES? The ceramic blade cuts through any food effortlessly. Due to the smooth surface, Kyocera knives are also more hygienic, resistant to corrosion and do not give extraneous odor or metal ionization when preparing products with a lot of acids, juices, salts or aromatic substances (eg lemon, ginger, etc.). Because of these properties, ceramic knives are especially appreciated by supporters of raw food. You will immediately feel the difference when you pick up a KYOCERA ceramic knife. Special feeling - incredibly light, but perfectly fits your palm. The blade is razor sharp. But you will experience the benefits of ceramics only after trying the knife. Imagine thin, almost transparent slices. Only a knife that stays sharp for a long time can cut them. Research has shown that thanks to KYOCERA Advanced Ceramics, the cutting edges of the blade retain their sharpness at least 10 times longer than other professional knives. KYOCERA was the first to produce a ceramic knife and remains the best-known brand in this segment. The raw material for ceramics, like diamonds or sapphires, is created by nature during millennia-long crystallization processes, subjected to extreme temperatures and enormous pressure. The result of these processes is a pure, dense, strong material, more than 50% stronger than steel and close to diamond in strength. Long-lasting and resistant to corrosion, ceramic parts are often used in surgery as bone substitutes. These ceramics are also used in space satellites, racing car brake systems and other applications where extreme wear resistance is required. When metal can no longer withstand the loads, ceramics are chosen. KYOCERA Advanced Ceramics - preferred by qualified chefs and amateur cooks around the world WHAT IS THE DIFFERENCE BETWEEN CERAMIC AND STEEL KNIVES? Ceramics are not a full substitute for steel. KYOCERA ceramic knives have no equal for cutting fruits, vegetables and boneless meat. Ceramics remain sharp longer, and the chemical purity of the material and the lightness of the tool will give new sensations when cutting. They are designed to complement – ​​not replace – your other knives. Use steel knives for slicing, boning, frozen foods and cutting cheese. Ceramic knives break and chip more easily than steel ones. Handle them with care.

Set of Japanese knives Satake Tsuchime. The knife set includes a chef's knife Gyuto and a vegetable knife Nakiri. Made by Satake Cutlery, Seki City, Japan. What is a chef's knife used for? A chef's knife is a kitchen knife designed for cutting vegetables, fruits, meat and fish. Thanks to the wide blade, it is easy to transfer the cut products to a salad bowl or pan, and it is also convenient to crush garlic. The high grip handle prevents your fingers from hitting the cutting board. The large size of the knife makes it perfect for cutting large fruits and vegetables, such as watermelon, zucchini or cabbage. What is the Nakiri knife for? Nakiri is a Japanese knife for cutting spices and vegetables. Thanks to the rectangular blade, chopped ingredients can be quickly transferred to a salad bowl or pan. Experienced chefs use a Nakiri knife to obtain thin, decorative, translucent slices (katsura-muki method). The straight cutting edge is used to cut in a vertical line and allows for many different techniques such as julienne and chiffonade. The knives are packed in a beautiful paper box - a great gift for a lover of Japanese knives. What is the meaning and difference of Tsuchime knives? In the context of knife making, Tsuchime refers to the traditional Japanese technique of hammering the surface of a knife blade to create a distinctive texture on its surface. This process involves treating the blade with a special hammer called tsuchi, which creates small indentations on its surface. Why choose Japanese knives? It is believed that the best kitchen knives are made in Japan. There are two areas here known for their centuries-long traditions of metalworking and tool making: Seki and Tsubame-Sanjo. Japanese knives are an excellent choice for those who appreciate the reliability and sharpness of their kitchen knives. They are lighter, thinner and more durable than Western style knives. Traditional carbon steel Japanese knives require more maintenance to keep them in good condition. Where and how are Satake knives made? "SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947. Seki in a city that is known as the "city of blades". The purpose of the company is to produce reliable and durable kitchen tools and "SATAKE CUTLERY MFG. Co., Ltd." continues its mission - while adhering to the highest quality standards, it creates and manufactures the most advanced models of kitchen knives by combining long-standing blacksmithing traditions with modern technologies. Japanese kitchen knives carefully crafted by skilled craftsmen are the result of their passion for their work. Be careful - new knives are very sharp!

Japanese chef's knife Santoku Satake Olive Black is a universal chef's knife for basic kitchen work. Santoku means "three values" in Japanese: it means a knife for fish, meat and vegetables. Luxurious olive wood handle and coated strong steel blade - this knife will definitely attract attention and surprise you with its capabilities. Be careful - new knives are very sharp. Made by Satake Cutlery Mfg, Seki, Japan. Japanese knives - why should you choose them? It is believed that the best kitchen knives are made in Japan. There are two areas here known for their centuries-long traditions of metalworking and tool making: Seki and Tsubame-Sanjo. Japanese knives are an excellent choice for those who appreciate the reliability and sharpness of their kitchen knives. They are lighter, thinner and more durable than Western style knives. Traditional carbon steel Japanese knives require more maintenance to keep them in good condition. Where and how are Satake knives made? "SATAKE CUTLERY MFG. Co., Ltd." was founded in 1947. Seki in a city that is known as the "city of blades". The purpose of the company is to produce reliable and durable kitchen tools and "SATAKE CUTLERY MFG. Co., Ltd." continues its mission - while adhering to the highest quality standards, it creates and manufactures the most advanced models of kitchen knives by combining long-standing blacksmithing traditions with modern technologies. Japanese kitchen knives carefully crafted by skilled craftsmen are the result of their passion for their work.