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Out Of Stock
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.
Goliath Cain & Abel
Highlights:
While intimidating, Goliath is an asset in any kitchen! Goliath is a vegetable cleaver making it ideal for root vegetables like pumpkin, kumara or squash. Even crush a clove of garlic with absolute ease. Its broad blade face and weight allow the wielder to generate force with swift motions. So please don’t dismiss this knife style without understanding its potential.
This knife is not made for cutting through bones and must not be used on them.
Made To Slice:
MEAT
FISH
LARGE VEGETABLES
Information:
KNIFE STYLE:
Vegetable Cleaver
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
200mm
TOTAL LENGTH:
345mm
WEIGHT:
240gm
WIDTH:
90mm
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.
Gabriel Cain & Abel
Highlights:
A Nakiri style knife – The kitchen angel. Highly recommended for my vegetarian friends! The Nakiri is a very popular Japanese style vegetable knife, with a double bevel edge and thin blade profile. It’s amazing for chopping, slicing, mincing and dicing vegetables.
The Shape of Gabrielle provides a little more clearance for the knuckles of your knife hand when cutting, it also provides a good blade surface for the knuckles of your free hand to guide the blade when tap chopping, push or pull cutting.
You will also find yourself slicing and dicing like a pro because these knives are so easy to use. Each blade has been checked and sharpened carefully by Kensuki of Japan knife sharpening services.
Made To Slice:
VEGETABLES
Information:
KNIFE STYLE:
Nakiri
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions
EDGE LENGTH:
183mm
TOTAL LENGTH:
325mm
WEIGHT:
130gm
HEIGHT:
53mm
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.
Out Of Stock
Ezekiel Cain & Abel
Highlights:
This gorgeous Japanese-style knife is a convenient medium-sized everyday blade weighing 140 grams. Ezekiel is a Bunka style knife. Known to be a general-purpose kitchen knife similar to a Santoku-style blade. The Bunka knife generally has a broader blade suitable for cutting vegetables and meat. The unique characteristic of the Bunka style is its sharp-shaped tip. Helpful when navigating the bones of fish and meats or scoring pork and vegetables.
Each blade has been checked and sharpened carefully by Kensuki of Japan knife sharpening services.
Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Bunka
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
182mm
TOTAL LENGTH:
324mm
WEIGHT:
140gm
HEIGHT:
50mm
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.
Jonathan Cain & Abel
Highlights:
A slender paring styled knife. A great multi-purpose tool that allows you to work on and off the chopping board. A real asset when it comes to trimming fat, peeling fruit and segmenting citrus. As a thinner blade to our Tom Petty, it grants you the ability to get into those tight areas around bones or the skin of the fruit.
Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Paring
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
150mm
TOTAL LENGTH:
290mm
WEIGHT:
70gm
HEIGHT:
32mm
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.
Out Of Stock
Thomas Cain & Abel
Highlights:
The smallest of the bunch, this little multi-purpose tool is a great little everyday vegetable knife. This mini will handle all the little jobs – Chopping herbs, cutting a little veg for a salad or slicing garlic, shallows, tomatoes, lemons and lime. If you are cutting something small, Thomas has you covered.
Made To Slice:
MEAT
FISH
VEGETABLES
Information:
KNIFE STYLE:
Tall Petty
CONSTRUCTION:
Hammer Forged, Mono Steel
STEEL TYPE:
Recycled Leaf Spring Steel
HANDLE:
Paduak
Dimensions:
EDGE LENGTH:
130mm
TOTAL LENGTH:
240mm
WEIGHT:
85gm
HEIGHT:
40mm
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.
Out Of Stock
Handyman Cain & Abel
Highlights:
This santoku style knife (a popular Japanese shape) is your perfect medium-sized all-purpose knife. Its blade sits at 17cm, big enough to tackle all the serious jobs but small enough to handle easily. It’s lightweight, so easy to maneuver as needed. Great for chopping your everyday veggies such as carrots, onions, celery. Fine for dicing all meats or slicing cooked medium-sized meats such as steaks or chicken breasts.
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:
170mm
TOTAL LENGTH:
315mm
WEIGHT:
120gm
HEIGHT:
40mm
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.
