Cookware

Cookware

(Showing 1 – 30 products of 117 products)

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

Care Instructions

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 Laybuy

Mineral Knife Oil

Highlights:

A custom formulated mineral oil blend to protect your Cain & Abel Knifes, or other high carbon blades.

Our mineral oil is composed of 100% natural food-safe ingredients to provide worry-free use.

Using our knife blade oil will help create a barrier between your knife and the harmful elements of its environment that cause rust to form through oxidation.

Instructions:

Clean and dry your knife well after use. Brush on a bit of knife oil before storing it in a dry place.

$20.00

or 6 weekly interest-free payments from $3.33 with Laybuy

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

Care Instructions

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 Laybuy

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

Care Instructions

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 Laybuy

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

Care Instructions

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 Laybuy

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

Care Instructions

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.

$170.00

or 6 weekly interest-free payments from $28.33 with Laybuy

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

Care Instructions

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.

$170.00

or 6 weekly interest-free payments from $28.33 with Laybuy

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

Care Instructions

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.

$115.00

or 6 weekly interest-free payments from $19.17 with Laybuy

Tom Petty 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, Tom Petty 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

Care Instructions

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.

$120.00

or 6 weekly interest-free payments from $20.00 with Laybuy

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

Care Instructions

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.

$160.00

or 6 weekly interest-free payments from $26.67 with Laybuy

Garlic Crusher

Highlights:

The ultimate kitchen tool for quick and mess-free garlic preparation. With its ergonomic design and durable stainless steel construction, effortlessly crush garlic for flavorful dishes. Easy to clean and made to last, this crusher adds convenience and time saving to your cooking routine.

The kitchen buddy you never knew you needed.

$19.00

or 6 weekly interest-free payments from $3.17 with Laybuy

Artichoke Double Oven Glove

Highlights:

Double oven glove made from recycled cotton with artichoke print. Thick cotton wadding to keep your hands safe.

Complete with hanging loop.

Size: 18×90

Raine & Humble’s Artichoke collection of classic woven fabrics with provincial prints add softness to create calm & cozy homes. The recycled fabrics and sustainable linen feature artichoke print and natural tones.

$40.00

or 6 weekly interest-free payments from $6.67 with Laybuy

Linen Pot Holders

Highlights:

Our range of pot holders will offer heat resistance for any fashion conscious cooks. They also have a handy hang loop.

$24.00

or 6 weekly interest-free payments from $4.00 with Laybuy

Lodge Cast Iron Chef Collection Skillet16.5cm

Highlights:

The Chef Collection 16.5cm Skillet elevates cooking through thoughtful design inspired by chefs. With generous pour spouts for pan sauces and gravies, an elevated handle for improved control, and spatula-friendly sidewalls, this skillet is bound to become a favourite for years to come. Seasoned and ready to use for an easy-release finish.

Features:
At home in the oven, on the stove, on the BBQ, or over the fire
Great for induction cooktops
Seasoned with oil for a natural, easy release finish that improves with use

Made in USA.

$49.00

or 6 weekly interest-free payments from $8.17 with Laybuy

Dishy Enamel Baking Tray White

Highlights:

Dishy Enamelware is made by fusing glass onto heavy gauge steel, resulting in strong, durable cookware that will last for many years. Available in a range of colours, enabling you to mix and match to create stunning stories through dining, baking, glamping and children’s party table settings.

Dishy enamelware has an enamel surface which is durable and scratch resistant. It is suitable for use on gas and electric hobs, and is oven safe to 270°C. The enamelware is also dishwasher safe and has a five year warranty.

Size: 30cm

$28.00

or 6 weekly interest-free payments from $4.67 with Laybuy

Fishbone Tweezers

Highlights:

Quickly and easily debone your favourite fish with these stainless steel fishbone tweezers.

Stainless Steel
Easy To Use
Dishwasher Safe

$11.00

or 6 weekly interest-free payments from $1.83 with Laybuy

Floursack Tea Towel Set

Highlights:

Colourful combinations and classic neutrals allow for a rainbow of possibilities in the kitchen.These sets of soft and waffle-weave dish towels are ready to tackle all cleaning duties.

Made from 100% cotton

Size: 510mm wide x 760mm long

Made in India

$26.00

or 6 weekly interest-free payments from $4.33 with Laybuy

Kitchen Knife Set 8cm & 11cm

Highlights:

This Kitchen Knife Set from Pallarès has a two knives with carbon steel blades making them stronger cutting blades than stainless steel and easier to sharpen. Perfect for everyday use, these sharp knives have a boxwood handle that is comfortable to hold and allows you to have total control of your cutting.

– Do not soak in water and never place in the dishwasher.

$105.00

or 6 weekly interest-free payments from $17.50 with Laybuy

Kitchen Knife Set 10cm & 11cm

Highlights:

This Kitchen Knife Set from Pallarès has a two knives with stainless steel blades making them easy to clean and will not get a dark patina. Perfect for everyday use, these sharp knives have a boxwood handle that is comfortable to hold and allows you to have total control of your cutting.

– Do not soak in water and never place in the dishwasher.

$115.00

or 6 weekly interest-free payments from $19.17 with Laybuy

Oven Mitt Skulls

Highlights:

Add some fun and a pop of print to your kitchen. Perfect for all you oven needs, nothing will ever be too hot to handle!

This practical kitchen accessory has been designed to protect your hands from the heat so you can focus on what you do best.

The mitt includes a black trim and hanging loop

MATERIAL: Cotton
DIMENSIONS: One Size fits all

$24.00

or 6 weekly interest-free payments from $4.00 with Laybuy

Oven Mitt Stars

Highlights:

Add some fun and a pop of print to your kitchen. Perfect for all you oven needs, nothing will ever be too hot to handle!

This practical kitchen accessory has been designed to protect your hands from the heat so you can focus on what you do best.

The mitt includes a black trim and hanging loop

MATERIAL: Cotton
DIMENSIONS: One Size fits all

$24.00

or 6 weekly interest-free payments from $4.00 with Laybuy

Oven Mitt Flowers

Highlights:

Add some fun and a pop of print to your kitchen. Perfect for all you oven needs, nothing will ever be too hot to handle!

This practical kitchen accessory has been designed to protect your hands from the heat so you can focus on what you do best.

The mitt includes a black trim and hanging loop

MATERIAL: Cotton
DIMENSIONS: One Size fits all

$24.00

or 6 weekly interest-free payments from $4.00 with Laybuy

Doodle Stamped Apron

Highlights:

100% cotton canvas

Warm Wash / tumble dry low

Size: 810mm long x 710mm wide

$68.00

or 6 weekly interest-free payments from $11.33 with Laybuy

Camellia Teapot With Filter

Highlights:

Constructed from borosilicate glass and stainless steel.
Serve your favourite tea in this beautiful clear pot.
Infuser component conveniently contains your loose leaf tea.
Also suitable for use with teabags.
Removable infuser with lipped sides for easy removal and cleaning.
Makes 4 cups.
Dishwasher safe.

21×12.5×12.5cm/4 Cup/800ml

$50.00

or 6 weekly interest-free payments from $8.33 with Laybuy

Magnetic Knife Rack

Highlights:

This black Magnetic Knife Rack from Pallarès is an amazing addition to the kitchen, keeping all your cutting tools within easy reach and creating a nicely organised knife storage option.

This rack is screwed directly into the wall. Screws and plaster board plugs included.

Handmade in Solsona, Spain.
Measures 46cm.

The Pallarès family has been making their beautiful range of knives, scissors and garden tools since 1917.

$105.00

or 6 weekly interest-free payments from $17.50 with Laybuy

Artisan Rectangle Bread Board 45cm

Highlights:

Our Artisan Bread Boards are made to be serving platters, not chopping boards.

If these boards are used with food, it is suggested that baking paper is placed down first, as moisture will be absorbed into the wood.

To clean an Artisan Bread Board, wipe down with spray & wipe and a damp cloth. Artisan Bread Boards are not dishwasher safe and should not be washed with water.

Crafted from reclaimed Elm

Measurements: 2cm(H) x 25cm(W) x 45cm(L)

Knots, slight cracking, blemishes, small dents and minor colour variations are inherent characteristics of wood products. These irregularities do not impact the structural integrity of our products, and are not considered defects. Minor variations should be expected, and are part of the natural character and allure of wood products

$98.00

or 6 weekly interest-free payments from $16.33 with Laybuy

Carved Wooden Spoon

Highlights:

Small hand-carved spoon made of Indian mango wood.

Mango wood can have a rather unique surface thanks to the wide range of colors the heartwood can have as well as the visible grain patterns and knots. Therefore, the spoons do not always look the same.

We recommend washing the item by hand and possibly treating it with ordinary cooking oil if the wood becomes dull over time.

Spoons come in two sizes, 17cm long or 23cm long.

$26.00$30.00

or 6 weekly interest-free payments from $4.33 with Laybuy

Wooden Salad Set

Highlights:

Hand-carved salad set made of Indian mango wood.

Mango wood can have a rather unique surface thanks to the wide range of colors the heartwood can have as well as the visible grain patterns and knots. Therefore, the spoons do not always look the same.

We recommend washing the items by hand and possibly treating the wooden parts with ordinary cooking oil if they become dull over time.

Set of 2. Hand wash is recommended. Handmade items may vary
Measures: L:28 cm

$48.00

or 6 weekly interest-free payments from $8.00 with Laybuy

Brass Spoon With Palm

Highlights:

These stunning spoons with a palm shape leaf end are made from solid brass.
Available in two different lengths, these spoons are more special than your average tea spoon and would work well on your drinks trolley or bar for the tropical look.
Colour: Brass
Material: Brass
Measures: L:11 cm or 18 cm

$18.00$24.00

or 6 weekly interest-free payments from $3.00 with Laybuy

Quilted Pot Holder Black Grey

Highlights:

All-over printed pot holder in quilted cotton.

Colour: Grey, black
Material: Cotton, cotton wadding
Additional info: Machine wash 30 C
Measures: 20×20 cm

$16.00

or 6 weekly interest-free payments from $2.67 with Laybuy

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