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Knives
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Swissmar Original Black Shucker Paddy Oyster Knife
This knife tip slides nicely into any oyster, and the unique handle allows you to pop the shell with a flick of the wrist. I usually am unhappy with the appearance of an oyster due to the top cut. So, I remove the lower abductor and flip the oyster over for better presentation. Not necessary with this shucker. No more cut knuckles and really fast. I know it looks strange, but I promise that you are going to love this oyster shucker.
See the Shucker Paddy in action:
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Mac Superior 6.7 in. (170mm) Santoku
The Mac Superior 6.7 in. (170mm) Santoku is a great multipurpose knife for those who prefer a shorter blade. The MAC Superior Santoku has a thick spine that tapers to a very thin edge which glides through food with ease. Large, ergonomically shaped handle feels extremely comfortable in the hand. Sand-blasted strip runs along the edge of the blade to reduce surface tension and prevent sticking. Sub-Zero blade tempering results in superior edge retention and performance. This knife is a fantastic addition to any collection. Voted "Favorite Knife" by Food and Wine Magazine. Learn More$84.95 -
Mac Superior 4.1 in. (105mm) Santoku
Surgical Precision Meets Santoku Utility The Mac Superior SK-40 is not merely a small knife; it is a specialized architectural solution for the 'middle-ground' tasks that frustrate chefs using standard parers. While most 4-inch knives force your knuckles to collide with the cutting board, the SK-40 features a distinctive tall blade profile and an up-swept handle. In hand, this geometry provides a physical 'lift' that allows for rapid-fire mincing of garlic, shallots, and ginger without compromising finger safety. Forged from a high-carbon AUS-8 mono-steel and hardened to 60 on the Rockwell scale, the edge geometry is a symmetrical 50/50 bevel. During testing, the SK-40 displayed exceptional lateral stability—a rarity for a blade only 2.0mm thick at the spine. The roll-forged construction produces a dense grain structure that holds a 'toothy' bite, allowing it to glide through slippery scallion skins and tomato membranes where softer European knives typically skid. This is a tactile instrument. The 2.3-ounce weight makes it feel virtually weightless, functioning as an extension of the index finger for peeling pears or trimming silver skin from tenderloins. The black Pakkawood handle is resin-impregnated, providing a non-porous, high-friction grip that remains secure even when wet with vegetable juices. Whether used as a sheep's foot parer or a miniature chef's knife, the SK-40 eliminates the need for constant tool-swapping during intensive prep sessions. Learn More$47.95 -
Mac Superior 2 Pc. Santoku Set
our All-in-One Santoku Solution: Mac Superior 2 Pc. Set. The Mac Superior 2 Piece Santoku Set is meticulously crafted to be a core solution for any kitchen's cutting needs. This highly versatile pairing covers everything from major prep to fine detailing. The 6 1/2-inch Santoku is built to excel at mincing, dicing, chopping, and slicing, making quick work of large quantities and diverse ingredients. The 4-inch Santoku/Paring knife delivers precision for small, delicate tasks, intricate peeling, and detailed garnishes. Enjoy the exceptional sharpness and balanced feel of Mac Superior, ensuring a smooth and enjoyable cooking experience whether you're breaking down vegetables or perfecting a garnish. Learn More$124.95 -
Minonokuni Gin-San 240mm Mioroshi Deba
Minonokuni Gin-san 240mm Mioroshi Deba Learn More -
Minonokuni Gin-San 195 mm Mioroshi Deba
Minonokuni Gin-san 195 mm Mioroshi Deba Learn More -
Minonokuni Gin-San 180mm Mioroshi Deba
Minonokuni Gin-san 180mm Mioroshi Deba Learn More -
Minonokuni Gin-San 210mm Kama-Usuba
Minonokuni Gin-San 210mm Kama-Usuba Learn More -
Minonokuni Gin-San 180 mm Kama-Usuba
The Minonokuni Gin-San 180mm Kamagata Usuba is a traditionally hand-forged knife designed to cut vegetables either in hand or on the board. More versatile than the traditional square ended usuba, this knife has a pronounced tip that can be used to create precisely controlled or decorative cuts. Gin-san steel is a very unique material; it can be hammer forged using the ancient techniques of samurai swordmakers, but is a stainless steel. This material requires less care and maintenance that any traditional carbon steel knives so it is a great choice for anyone who prefers a low maintenance blade. At 180 mm this blade is long enough to cut most any fruit or vegetable without being too heavy or cumbersome. This knife is truly a work of art. It would make a great addition to any knife collection and is a fantastic choice for the home collector or working chef. If you prefer a longer blade this knife is also available in a 210mm length. Learn MoreRegular Price: $330.00
Special Price $280.00
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Minonokuni Gin-San 270mm Yanagi
The Minonokuni Ginsan 10.6 in. (270mm) Yanagiba is hand forged by master Minonokuni craftsmen using traditional knife making techniques. This Kasumi knife uses unique Ginsan steel and is jacketed by a softer (SUS405) Steel. This Kasumi process allows for such a hard Ginsan steel to be hammered out in a traditional method to a single sided edge. This knife features a burnt Chestnut wood handle and a Buffalo horn ferrule. A fitted Saya is included with this Minonokuni.
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