Dec
15
2011
Japanese Chefs Knives
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Swissmar Borner V-1001 V-Slicer Plus Mandoline 6 Piece Set $35.95 An inexpensive alternative to a professional stainless-steel mandoline, this device makes it possible to quickly, uniformly, and safely slice and julienne vegetables and fruits. It also shreds cabbage and neatly dices potatoes, tomatoes, and onions. For safety, a holder firmly grips food with stainless-steel prongs so fingers are protected from the German surgical-steel blades, and the three … |
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Ginsu 14-Piece Stainless Steel Knife Set, with Black Block Ginsu knives have commercial quality, high carbon, Japanese stainless steel blades. Stainless Steel handles are built for extreem strength and durability. Hardwood storage blocks keep your knives organized, safe and ready to use. This set includes: Chef�s Knife, Santoku, 6 Steak Knives, Bread Knife, Boning Knife, Utility Knife, Paring Knife, Shears, Versatile Hardwood Storage Block… |
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Sushezi Sushi Made Easy $24.99 Sushezi – Perfect sushi made easy. Perfect sushi is no longer an expensive restaurant food. Professional, round sushi can now be created in your own kitchen with your own choice of fillings. With just three easy steps, you can make roll after roll, and will have your guests coming back for more. With easy-to-follow instructions, the Sushezi creates perfectly formed sushi quickly and reliably with … |
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Smith’s DFPK Diamond Precision Knife Sharpening Kit $39.99 Sharpen all your knives at home–including serrated blades–with Smith’s Diamond Precision knife sharpening kit. It comes with four 1-inch wide sharpening stones, a diamond retractable sharpener, and a bottle of Smith’s Advanced Formula honing solution–with anti-rust/ anti-corrosion and cleaning additives. This kit also includes a V-Lock vice for holding your knife at a perfect angle during sha… |
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Shun 300/1000 Combination Whetstone $69.95 The Shun Combination Ceramic Whetstone (300 Grit on one side, 1000 Grit on the other side) is designed for honing and finishing your knife blades…. |
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NHS Usuba Vegetable Knife $71.45 Our NHS knives are from Seiki City, Japan, famous for the Samurai sword and fine Japanese cutlery. Professional Quality. 6 1/4″ Blade, 11 3/4″ overal… |
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Mercer Cutlery Genesis 6-Piece Knife Set with Tempered-Glass Block $113.99 A supplier to the vast majority of cooking academies, Mercer Cutlery offers the Genesis Collection of kitchen knives to provide professional quality to the home chef. Comfortable, durable, and efficient, Genesis knives feature fully forged, single-piece blades made from high-carbon, no-stain German steel. Their taper-grind edges are polished by hand, and their substantial bolsters provide helpful … |
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Mercer Cutlery Genesis 7-Inch Santoku Knife $23.00 A supplier to the vast majority of cooking academies, Mercer Cutlery offers the Genesis Collection of kitchen knives to provide professional quality to the home chef. Comfortable, durable, and efficient, Genesis knives feature fully forged, single-piece blades made from high-carbon, no-stain German steel. Their taper-grind edges are polished by hand, and their substantial bolsters provide helpful … |
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Zhuhai Santoku 5-Inch Ceramic Knife – Black Ergonomic Handle with Asian White Ceramic Blade – Intro Holiday Offer $15.88 $15.88 These Ceramic Knives made in Zhuhai Province China are of Premium Quality will stay sharp and long lasting,Their chemical inertness to both acids and alkalis and their ability to retain a cutting edge far longer than forged metal knives makes them a very good culinary tool for slicing and cutting through boneless meat, vegetables and fruits.Blades are made from zirconium oxide, a state-of-the-art … |
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Morimoto: The New Art of Japanese Cooking $21.18 Morimoto – The New Art of Japanese Cooking by Masaharu Morimoto… |
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Japanese Kitchen Knives: $19.76 Japanese Kitchen Knives |
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Chefs Choice 316 Diamond Sharpener for Asian Knives – Red $79.99 This new sharpener is designed to put a factory sharp, precision edge on all contemporary Asian style knives, Chinese style cleavers and the thinner, traditional single-bevel style Japanese blades. Incorporating 100% diamond abrasives in both Stage 1 and 2, the Model 316 hones and polishes each side of the knife blade separately at 15 degrees. This feature allows the user flexibility, guarantying the sharpest possible edge on all contemporary double-bevel Asian-style blades as well as traditional Japanese single bevel knives. rnrnHigh precision elastomeric angle guides eliminate all guesswork. rnrnSafe for all quality brands. rnrnOne year limited warranty. rnrnUL or ETL and Canadian Approval. rnrnAssembled in the U.S.A. |
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Chefs Choice 316 Diamond Sharpener for Asian Knives – Black $79.99 This new sharpener is designed to put a factory sharp, precision edge on all contemporary Asian style knives, Chinese style cleavers and the thinner, traditional single-bevel style Japanese blades. Incorporating 100% diamond abrasives in both Stage 1 and 2, the Model 316 hones and polishes each side of the knife blade separately at 15 degrees. This feature allows the user flexibility, guarantying the sharpest possible edge on all contemporary double-bevel Asian-style blades as well as traditional Japanese single bevel knives. rnrnHigh precision elastomeric angle guides eliminate all guesswork. rnrnSafe for all quality brands. rnrnOne year limited warranty. rnrnUL or ETL and Canadian Approval. rnrnAssembled in the U.S.A. |
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J. A. Henckels Miyabi 5000S Gyutoh 8 inch Chefs Knife $119.99 Grace elegance and sophistication featured highly in Japanese culture and are now synonymous with the new Zwilling J. A. Henckels brand Miyabi. Following in the tradition of master craftsmen that produced the famous Japanese swords that were not only unbelivably sharp but also incredibly beautiful Miyabi knives embody the beauty of sharpness. With authentic Japanese blade designs and extraordinary sharpness Miyabi knives will fascinate from the first cut. Lovers of Japanese cuisine will also app |
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Chefs Choice 1520 Angle Select Diamond Hone Knife Sharpener – Brushed Metal, Designed to sharpen 15° Asian, plus 20° European American style knives $199.99 The Model 1520 is the world’s most versatile sharpener. Designed to sharpen Asian, European and American style knives, you can restore and recreate both a 15 degree angle on your Asian style knives and a 20 degree angle on your European and American style cutlery. Engineered to provide astonishingly sharp edges using highly precise knife guides that automatically position the knife, it is an easy to use, must have sharpening system. The multi-stage Model 1520 features 100% diamond abrasives and patented flexible stropping/polishing discs that create a “gothic arch” edge structure recognized for incredible sharpness and durability. rnrnIt will quickly and easily sharpen virtually all quality cutlery including American, European or Asian style household knives; fine edge or serrated blades; Santuko and traditional Japanese style single bevel edges, including the thicker Deba style blades; sports knives and pocket knives. rnrnThree year limited warranty. rnrnUL or ETL and Canadian Approval. rnrnAssembled in the U.S.A. |
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P20 chefs bag 3 SP $65.95 Chroma type P20 chefs bag. Made from quality vinyl materials. Will hold up to 10 knives and small sharpening stone. P20 Type Chefs case. Designed to hold 10 knives and small whetstone for sharpening. Beautiful classy design. |
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Japanese Kitchen Knives: Essential Techniques and Recipes $24.48 Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife-making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market. |
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Chefs Choice 315S Professional Diamond Sharpener For Asian Knives – Black $99.99 The ultimate sharpener for all Asian style knives, the Chef’sChoice® Model 315S allows you to quickly and easily put a factory sharp, precision 15 degree edge, on double bevel or traditional single bevel Asian knives, sashimi knives and even thick “Deba” style blades. The Model 315S uses highly precise spring knife guides to precisely control the sharpening angle of the thinnest to thickest Asian blades, resulting in incredibly sharp and durable double bevel facet edges. You can also use it to create an Asian edge on conventional European or American style blades. rnrnIts 2 Stage sharpening process features 100% diamond abrasives in Stage-1 and a ultra-fine flexible micron-size abrasive in Stage 2. rnrnTwo year limited warranty. UL or ETL and Canadian Approval. rnrnAssembled in the U.S.A. |
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Knives at Dawn: $17.15 Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d’Or, the world’s most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds, no time to ease into the rigors of competition. The teams have just one precious chance to cook and present two spectacular platters of food, then plate them for tasting by a jury of chefs — the ultimate test of their ability to execute their craft, with prize money, international acclaim, and national pride on the line. Surprisingly, although American cuisine now rates among the best in the world, a U.S. team has never finished among the top three at this “Olympics of Food.” In 2008, a triumvirate of culinary figures — Daniel Boulud, Thomas Keller, and Jérôme Bocuse — raised unprecedented support and awareness for the American effort. This is their story, and the story of the team that competed for the United States at the 2009 Bocuse d’Or — what they did, how they did it, and what they learned. Knives at Dawn chronicles the formation and training of the 2009 American team. Chef Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from The French Laundry in Yountville, California, are the stars of this chefs-as-athletes story. After winning a national team selection event, the pair trained in a specially outfitted facility, while twenty-three competitors — including a Norwegian who’d been hell-bent to win the Bocuse d’Or since the age of twelve — rehearsed around the globe. The days of the competition, when they all come together in an arena in Lyon, France, are recounted in riveting detail — putting you right alongside the action — as the months of toil and aspiration come to a head in the final hours of fierce cooking, when technical and mental fortitude, split-second decision-making, or a few too many seconds of heat can make all the difference in the world. Beyond the American team itself, unparalleled behind-the-scenes access allows sports journalist and food writer Andrew Friedman to paint intimate portraits of Boulud and Keller, two of the most influential culinary figures of their generation, as well as of French icon Paul Bocuse, who created the competition more than two decades ago. With its revealing look at chefs and cooks of different generations and nationalities, Knives at Dawn delivers fascinating insights into what drives chefs to cook and compete, both in the Bocuse d’Or and in their own kitchens every day. |
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Knives at Dawn $9.99 Sizzling sauté pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d’Or, the world’s most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds, no time to ease into the rigors of competition. The teams have just one precious chance to cook and present two spectacular platters of food, then plate them for tasting by a jury of chefs — the ultimate test of their ability to execute their craft, with prize money, international acclaim, and national pride on the line. Surprisingly, although American cuisine now rates among the best in the world, a U.S. team has never finished among the top three at this “Olympics of Food.” In 2008, a triumvirate of culinary figures — Daniel Boulud, Thomas Keller, and Jérôme Bocuse — raised unprecedented support and awareness for the American effort. This is their story, and the story of the team that competed for the United States at the 2009 Bocuse d’Or — what they did, how they did it, and what they learned. Knives at Dawn chronicles the formation and training of the 2009 American team. Chef Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from The French Laundry in Yountville, California, are the stars of this chefs-as-athletes story. After winning a national team selection event, the pair trained in a specially outfitted facility, while twenty-three competitors — including a Norwegian who’d been hell-bent to win the Bocuse d’Or since the age of twelve — rehearsed around the globe. The days of the competition, when they all come together in an arena in Lyon, France, are recounted in riveting detail — putting you right alongside the action — as the months of toil and aspiration come to a head in the final hours of fierce cooking, when technical and mental fortitude, split-second decision-making, or a few too many seconds of heat can make all the difference in the world. Beyond the American team itself, unparalleled behind-the-scenes access allows sports journalist and food writer Andrew Friedman to paint intimate portraits of Boulud and Keller, two of the most influential culinary figures of their generation, as well as of French icon Paul Bocuse, who created the competition more than two decades ago. With its revealing look at chefs and cooks of different generations and nationalities, Knives at Dawn delivers fascinating insights into what drives chefs to cook and compete, both in the Bocuse d’Or and in their own kitchens every day. |
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Anolon Set of 4 Advanced Cutlery Steak Knives, Black $34.95 The fantastic food, wonderful wine and charming host will be remembered at your next dinner party, and the talk around town will be the melt in your mouth steaks that were so easy to cut. These steak knives are incredibly sharp, which is a must when you’re serving grilled steaks or pan-fried porkchops. The fine edge neatly slices through meat without tearing it. Features: The perfect composition of Japanese high carbon stainless steel ensures the blade stays sharp and is stain- and rust-resistant. Preferred by professional chefs, the forged blade construction adds strength and durability. Heat-treated and ice-hardened steel creates a stronger blade that holds its sharp edge longer. Soft, Anolon SureGrip handles are durable and comfortable to hold. The contoured design provides a sure, confident grip. A counter balance cap and thick bolster ensures a superior balance for precision and control. |
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Anolon Set of 4 Advanced Cutlery Steak Knives, Bronze $34.95 The fantastic food, wonderful wine and charming host will be remembered at your next dinner party, and the talk around town will be the melt in your mouth steaks that were so easy to cut. These steak knives are incredibly sharp, which is a must when you’re serving grilled steaks or pan-fried porkchops. The fine edge neatly slices through meat without tearing it. Features: The perfect composition of Japanese high carbon stainless steel ensures the blade stays sharp and is stain- and rust-resistant. Preferred by professional chefs, the forged blade construction adds strength and durability. Heat-treated and ice-hardened steel creates a stronger blade that holds its sharp edge longer. Soft, bronze-colored Anolon SureGrip handles are durable and comfortable to hold. The contoured design provides a sure, confident grip. A counter balance cap and thick bolster ensures a superior balance for precision and control. |
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Knife Skills for Chefs $29.98 "Knife Skills for Chefs "captures the experience and expertise of Christopher Day and reveals how to select, maintain and use knives in the professional kitchen. Endorsed by the American Culinary Federation (ACF), it contains step-by-step instructions and numerous four-color photographs that make techniques easy to understand and simple to follow. Comprehensive in coverage, the book contains chapters on history and production, knife selection, knife maintenance, basic knife cuts, simple garnishing techniques and knife sanitation, safety and storage. Written by Christopher Day, who is considered one of the country’s foremost authorities on knives and is the corporate chef for Mercer Tool Corp, a knife manufacturing company. Co-authored by Brenda Carlos, who is an experienced author and a regular contributor to two American Culinary Federation magazines: "The National Culinary Review "and "Sizzle." Provides a quick overview of the history of knife making and a look at the manufacturing process used in high-quality forged knives. Introduces readers to the basic knives used in a professional kitchen and emphasizes how to select the best tool for the job. Shows readers step-by-step how to dice, chop, mince, paysanne, rondelle, oblique, tourne, chiffonade, butterfly, carving/slicing, gaufrette, and even opening clams and oysters. Includes large photos that make it easy to learn proper culinary techniques and procedures. This is an ideal reference that reinforces the artistry and skills that provide the foundation for a successful culinary career. |
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Knives Cooks Love: $16.49 Sur La Table’s Knives Cooks Love focuses on some of the most versatile tools in the kitchen–knives. Knives Cooks Love offers instructions on how to buy and care for knives, and how to properly chop, dice, and slice with them to create delicious dishes.Consider this Knives 101–lessons on everything you need to know to make your experiences behind the blade more straightforward, efficient, and enjoyable. In Knives Cooks Love, trusted cookware authority Sur La Table teams up with writer Sarah Jay to guide chefs of all levels so their knives will last a lifetime. The nuances between knife blades and handles are discussed, as well as cutting surfaces and an array of sharpeners and honers.Numerous cutting techniques are also showcased with step-by-step instructions and photographs. These skills are then put to the test with more than 20 knife-essential, tantalizing recipes like Mango-Cucumber Salsa, Mediterranean-Style Mussels with Fennel and Tomatoes, Arroz con Pollo with Chorizo and Capers, and Bread and Butter Pudding with Rum and Crystallized Ginger.Readers will learn what to look for when purchasing quality knives, the best culinary uses for each knife variety, as well as how to properly clean and store them. With sidebar advice from renowned chefs, including tips, tricks, and notes on their favorite knives, Knives Cooks Love is the ultimate guide to choosing and using the most important tool in the kitchen. |
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Chefs Choice 300 Diamond Hone Sharpener $39.99 For incredibly sharp household knives through a simple 2 step process 100 diamond abrasives For household carbon stainless or alloy steel knives Compact easy and safe to use 1 year warranty |
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Japanese Kitchen Knives : Essential Techniques and Recipes $24.95 No Synopsis Available |
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Chefs Choice 1520 AngleSelect Diamond Hone Knife Sharpener10x4x4 WHITE, Asian 15° or European American 20° Angle, Straight Edge or Serrated, 4Lb, USA $169.99 The Model 1520 is the world’s most versatile sharpener. Designed to sharpen Asian, European and American style knives, you can restore and recreate both a 15 degree angle on your Asian style knives and a 20 degree angle on your European and American style cutlery. Engineered to provide astonishingly sharp edges using highly precise knife guides that automatically position the knife, it is an easy to use, must have sharpening system. The multi-stage Model 1520 features 100% diamond abrasives and patented flexible stropping/polishing discs that create a “gothic arch” edge structure recognized for incredible sharpness and durability. rnrnIt will quickly and easily sharpen virtually all quality cutlery including American, European or Asian style household knives; fine edge or serrated blades; Santuko and traditional Japanese style single bevel edges, including the thicker Deba style blades; sports knives and pocket knives. rnrnrnrnThree year limited warranty. rnrnUL or ETL and Canadian Approval. rnrnAssembled in the U.S.A. |
