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Steak Knife Set 24-Piece
R3,333 - R4,340
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3-in-1 Pizza Cutter
R593
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Paring Knife
R620
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Japanese Teppanyaki Steak Knife & Fork
R2,277 - R2,710
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Ceramic Rabbit Chopstick Holder
R281 - R526
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Stainless Steel Flatware
R46 - R259
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304 Stainless Steel Soup Spoon
R126 - R1,599
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Ceramic Knife Set
R779
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Barbecue Carving Set
R1,351
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Damascus Bread Knife 8 inch
R1,459
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Japanese Yanagiba Filleting Knife
R1,309 - R1,459
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Japanese Santoku Knife 7''
R1,984
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Gyuto Chef Knife 10"
R3,352
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Japanese Sashimi Knife
R1,069 - R1,103
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Wooden Flatware Cutlery Set
R259 - R777
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Stainless Steel Japanese Chopsticks
R93 - R104
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Wooden Handle Tea Needle
R1,242
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Cutlery Sets
R1,920 - R6,250
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Shakespeare Teaspoon
R470
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Pope John Paul ll Preserve Spoon
R940 R734
Chef's Knife: An all-purpose piece of cutlery, this is an essential style. With a longer blade and sharp, narrow point, it's excellent for both rough, high-volume cutting and chopping as well as more delicate tasks like thin slicing and mincing. One of the most versatile styles, it can be used on meat, vegetables, fruit, herbs and more. A utility knife is almost a smaller version of this type but doesn't have the same curve in the blade, as it isn't meant to be used with the same rocking motion, but can be used on similar foods.
Cleaver: A must-have for butchering meats, its heavy blade can also be used to crush garlic, separate bones and slice through harder foods, such as winter squash.
Santoku Knife: A cross between a chef's knife and a cleaver, this Japanese classic has a specialized blade that lets food fall away when cutting, allowing for easier slicing, dicing and other food prep.
Paring Knife: The smaller form is easy to handle during precision cutting and the shorter blade is perfect for slicing, dicing, peeling and trimming fruits and vegetables.
Bread Knife: The serrated blade allows you to easily slice through bread as well as other foods with soft centers without crushing the firm exterior, like tomatoes and citrus.
Slicing/Carving Knife: Designed to easily cut through fish, chicken and other dense cuts of meat, the long, thin blade makes for thin, precise slices.
Boning Knife: A slim blade and sharp edge allows for easy trimming and removal of bones in meat and fish.