Water Hyacinth Poof
$140.00
or 6 weekly interest-free payments from $23.33 with what's this?
Price Summary
- $140.00
- $140.00
- $140.00
A water hyacinth poof is a unique piece of furniture that combines natural materials with functional design. It is crafted using water hyacinth and has been carefully woven to create a sturdy structure for the poof. The natural fibres of the plant give the poof a warm and organic look, adding a touch of nature to any space.
Size (LxWxH): 410x410x150
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Handyman Cain & Abel
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.
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Marimekko Unikko 60th Anniversary Napkin
These napkin products are made from chlorine-free bleached tissue and are printed in Germany.
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The One Cain & Abel
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.
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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.
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Jumbo Ice Cube Tray
Make perfect cubes using Zoku’s silicone Jumbo Ice Cube Trays. This space-saver pack of two molds makes six extra large ice cubes each and conveniently stacks one on top of the other.
The tightly sealed flavour-guard lid prevents freezer-tasting ice and spills while transporting to the freezer. Nearly flawless cubes easily remove by inverting the silicone mold – no rinsing required.
These over-sized cubes will melt slower and chill your beverage for longer. Perfect for kids and adults.
Includes: 2 stackable trays of 6 extra large ice cube molds, 2 flavour-guard lids and instruction manual.
Mineral Knife Oil
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.
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