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$69.00
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$29.00
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$69.00
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$35.00
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$49.00
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$39.00
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$29.00
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$29.00
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$29.00
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$29.00
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$29.00
or 6 weekly interest-free payments from $4.83 with
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$13.00
or 6 weekly interest-free payments from $2.17 with
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$13.00
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$13.00
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$35.00
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$65.00
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$30.00 – $45.00
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$32.00
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$8.00
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$45.00
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$40.00
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$60.00
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$16.00
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$34.00
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Noah Cain & Abel
Highlights:
While at first glance, Noah looks to be a small, uniquely shaped cleaver, It is so much more than that. Noah is a Kiri Cleaver. It has a contemporary style by adding a fine pointed tip to the standard board form of a classic Chinese cleaver.
The blade’s edge has a bold rocker making it ideal for chopping, mincing and slicing. The large knife makes Noah a great tool for handling larger vegetables like cabbage, pumpkin and kumara. Its narrow tip still gives it nimble handling for smaller work like mincing garlic, dicing onions and slicing ginger.
Noah won’t look like anything you have had before. Finished with stylish beaten carbon steel and our custom design handle, it will be an attractive tool in any kitchen.
Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Kiri Cleaver
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
180mm
TOTAL LENGTH:
350mm
WEIGHT:
260g
HEIGHT:
80mm
Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
Oil Thy Knife
Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life
No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
High Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife has being sharpened at the wrong angle.
$190.00
or 6 weekly interest-free payments from $31.67 with
$37.50 – $40.00
or 6 weekly interest-free payments from $6.25 with
$20.00
or 6 weekly interest-free payments from $3.33 with
The One Cain & Abel
Highlights:
The One is the same Santoku shape as the Handyman but on a bigger scale. This delightful big boy is what chefs use, and they use it for everything – from fine-dicing herbs and slicing mushrooms to carving a big piece of roast beef or portioning a whole chicken. This sized blade is perfect for a more experienced user or someone serious about cooking significant cuts of meat.
Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Santoku
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
210mm
TOTAL LENGTH:
354mm
WEIGHT:
150gm
HEIGHT:
54mm
Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
Oil Thy Knife
Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life
No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
High Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife has being sharpened at the wrong angle.
$190.00
or 6 weekly interest-free payments from $31.67 with
Poseidon Cain & Abel
Highlights:
The king of filleting fish has arrived. This long, slim blade has been crafted to fillet small to medium-sized fish. From fresh to salt water, Poseidon has enough flex to run along the spine of fish while being sharp enough to remove the spine and trim any unwanted parts easily.
Please Note: This knife has a strong variation in wood colour. Please look at the last image as a reference.
Made To Fillet:
FISH
Information:
KNIFE STYLE:
Filleting
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
BLADE LENGTH:
223mm
TOTAL LENGTH:
350mm
WEIGHT:
132g
BLADE WIDTH:
26mm
Firstly do not ever put these knives in the dishwasher. Carbon steel is best rinsed, then gently wiped. Follow this by drying your knife with a dry cloth, then brush with a bit of mineral oil after use to keep the blade safe from rust. This knife likes to be dry, so don’t wash it then leave it wet on a bench. Dry it properly and put it straight away.
Oil Thy Knife
Oil your knife with mineral oil before you store away. While not essential, this step is a preventative measure to help prolong the life
No matter how well you look after your knife, it will still turn a dull grey colour over time. The nature of carbon steel is to mark and lose its shine. There is nothing bad or unhygienic about it. It is just how carbon steel behaves. Some foods like lemons, onions or tomatoes will mark instantly due to their acidic nature. You don’t need to stress about this, and you can polish the knife back to a high shine, but it is unnecessary for functionality.
If left wet, the knife will end up with rust. While this isn’t ideal, it’s not a major drama. The knife can be pulled back to greatness by scrubbing the rust spots with steel wool and, once cleared, dry well and oil again. If the blade has been left damp for a long time, it will go remarkably rusty. You will need to use a wet and dry emery paper. Start with a 400, then work up to an 800 and finish with a fine abrasive metal polish. Wipe, rinse, dry, then oil. We recommend using a dab of knife oil after every use.
High Carbon steel is a tough and long-lasting steel that will keep its edge much longer than other steels. For proper use, we recommend you sharpen your knife with a steel once a week and a stone once a month (this is if you are using it daily). If you find your knife is not sharpening as easily after a few years, we recommend getting it sharpened professionally. This may be due to your knife has being sharpened at the wrong angle.
$240.00
or 6 weekly interest-free payments from $40.00 with