Earring Small Silver Circle Studs With Baubles
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Nickel, lead and cadmium free earrings by Stella + Gemma.
Related Products
Leather Sheath
Protect thy carbon steel knives in a premium buffalo leather sheath. This durable material is a robust, thick and stylish way to cover your Cain & Abel Knives. All our sheaths are custom-cut and finished with tight stitching and a folded clip to hold your knife snugly. Please note that we only have 5 styles available for 5 different styles.
Folded Dimensions:
THICKNESS:
3mm
MATERIAL:
Buffalo Leather
Marimekko Mini Unikko Yellow Cocktail Napkin
These napkin products are made from chlorine-free bleached tissue and are printed in Germany.
– Printed with non toxic, food-safe and water-based colours
– FSC certified paper from responsible sources
– 100% biodegradable tissue
– 25cm x 25cm
– Quality: 3 Ply
– Quantity: 20 napkins
Marimekko Paraati Napkin
These napkin products are made from chlorine-free bleached tissue and are printed in Germany.
– Printed with non toxic, food-safe and water-based colours
– FSC certified paper from responsible sources
– 100% biodegradable tissue
– 25cm x 25cm
– Quality: 3 Ply
– Quantity: 20 napkins
Socks Black With Pink Flowers
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Ezekiel Cain & Abel
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.
Tom Petty Cain & Abel
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
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.
Marimekko Unikko Orange Green Napkin
These napkin products are made from chlorine-free bleached tissue and are printed in Germany.
– Printed with non toxic, food-safe and water-based colours
– FSC certified paper from responsible sources
– 100% biodegradable tissue
– 25cm x 25cm
– Quality: 3 Ply
– Quantity: 20 napkins
Poseidon Cain & Abel
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.
Earring Small Gold Ridged Hoops
Nickel, lead and cadmium free earrings by Stella + Gemma.
Marimekko Paraati Cocktail Napkin
These napkin products are made from chlorine-free bleached tissue and are printed in Germany.
– Printed with non toxic, food-safe and water-based colours
– FSC certified paper from responsible sources
– 100% biodegradable tissue
– 25cm x 25cm
– Quality: 3 Ply
– Quantity: 20 napkins
Socks Navy With Cream Brown Spots
Designed by popular New Zealand fashion brand Stella + Gemma, these socks will have your toes feeling warm with style.
100% cotton
Marimekko Isot Unikot Cream Napkin
These napkin products are made from chlorine-free bleached tissue and are printed in Germany.
– Printed with non toxic, food-safe and water-based colours
– FSC certified paper from responsible sources
– 100% biodegradable tissue
– 25cm x 25cm
– Quality: 3 Ply
– Quantity: 20 napkins