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Knives
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Glestain 10.6 in. (270mm) Left Handed Slicer
The Glestain 10.6 in. (270mm) Left Handed Slicer is the tool of choice for effortless slicing. Great for roasts, hams and other large slabs of meat. Learn More$274.00 -
Glestain Ice Handle 270mm Sujihiki
The Glestain Ice 270mm (10.6in) Sujihiki has an identical steel type as the standard Glestain K series but the M Series Glestain's are highlighted by their steel handles which are not only sleek, but are easily sanitized.. Learn More$237.00 -
Glestain 11.8 in. (300mm) Gyuto
The Glestain 11.8 in. (300mm) Gyuto is an excellent knife for heavy use. The way that food doesn't cling to the blade really speeds up dicing potatoes, onions, etc.. Everything just stays on the cutting board without having to hold the slices together. If you do a lot of cutting, this is likely to become your favorite knife. Learn More -
Glestain 11.8 in. (300mm) Sujihiki
Glestain slicers are uniquely designed with dimpled blades and Acuto stainless steel. Easy to maintain and produces crisp, clean cuts with minimal drag. The 11.8 in. (300mm) length is in use by several local fish vendors for fileting and portioning large saltwater fish. Learn More$294.00 -
Glestain Ice Handle 11.8 in. (300mm) Sujihiki
Glestain Ice Handle 11.8 in. (300mm) Sujihiki made using a proprietary blend of steel (440Acuto) this steel blend is perfectly balanced to hold an edge while also retaining great toughness. Made in Japan. Learn More$281.00 -
Kikuichi Ginsan Sujihiki 10.6-inch Slicer
Precision Engineering for the Single Draw The Kikuichi Ginsan 270mm Sujihiki is designed for high-stakes protein fabrication where a single, clean motion defines the quality of the final plate. Whether you are portioning a whole sides of salmon or carving thin ribbons of prime rib, the 10.6-inch blade provides the necessary length to execute a full draw without sawing. This preserves the internal juices and structural integrity of the meat, a critical factor for chefs managing high-end protein costs. At the heart of this tool is Ginsan (Silver-3) steel. For professionals who demand the edge retention of carbon steel but work in high-acid or humid environments, Ginsan is the industry benchmark. It achieves a 61 HRC, providing a 'toothy' bite that stays sharp through forty pounds of brisket, yet it remains resistant to the rust and reactivity common in busy commercial kitchens. The 3-layer San Mai construction protects the hard core with tougher stainless cladding, ensuring the blade can withstand the physical rigors of a twelve-hour shift. This slicer is more than just a blade; it is a piece of Sakai history. The octagonal walnut handle is sized for a secure, non-slip grip even when hands are wet or oily. The balance point is meticulously placed just forward of the ferrule, allowing the knife to do the work during the pull. Each blade features the hand-engraved Kikuichi chrysanthemum, symbolizing a 750-year lineage that transitioned from forging samurai swords to world-class culinary instruments. Learn MoreRegular Price: $375.00
Special Price $340.00
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Mercer BPX 10" Chef Knife
High-Volume Prep Precision for Professional Kitchens The Mercer BPX 10" Chef Knife is built for the physical demands of a high-output kitchen. While an 8-inch knife is the standard for general tasks, this 10-inch (254mm) blade offers a significant mechanical advantage when processing large quantities of produce or breaking down large proteins. The extra length provides greater leverage, allowing the weight of the knife to do more of the work through dense vegetables like butternut squash or large cabbage heads. The blade is forged from X30Cr13 high-carbon German steel, a material selected for its balance of toughness and ease of maintenance. Unlike ultra-hard brittle steels, this alloy is resilient against chipping during heavy chopping. The ice-hardening process refines the grain structure, pushing the Rockwell Hardness to 57-58 HRC. In practical use, this means the edge holds its geometry through a full shift but responds immediately to a ceramic honing rod when the edge begins to roll. Tactile feedback is a priority in the BPX design. The handle is constructed from glass-reinforced nylon with a specialized industrial texture. When your hands are wet or covered in fats, the handle maintains a secure, non-slip friction that prevents twisting. The taper-ground edge features a mirror finish, reducing surface drag as the blade passes through moist ingredients, ensuring clean slices without sticking. This is a no-nonsense tool for the line cook or caterer who requires a larger blade that won't fatigue the hand over hours of repetitive motion. Learn MoreRegular Price: $34.30
Special Price $28.50
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Mercer Millennia 14 in. Granton Slicer
Uniform Slicing Precision for High-Volume Culinary Environments When handling a full-sized steamship round or a dense smoked brisket, the 14-inch reach of the Mercer Millennia Slicer provides the necessary stroke length to complete a slice in one continuous movement. This prevents the 'sawing' motion that tears delicate meat fibers. In hands-on testing, the blade's 2.15mm spine thickness offers enough rigidity to track straight through heavy roasts without bowing, yet maintains a lightweight profile that reduces wrist fatigue during long shifts at the carving station. The Granton edge—often referred to as 'Kullenschliff'—features alternating hollowed-out divots. These air pockets create a physical buffer between the X30Cr13 stainless steel and the protein, significantly reducing suction. When slicing moist hams or fatty briskets, the meat drops away from the blade instantly rather than sticking to the flats. Security is paramount in high-speed commercial kitchens. The Millennia handle is a hybrid of Santoprene and polypropylene, providing a textured, 'grippy' feel even when hands are wet or oily. The blunt safety tip is a deliberate design choice for busy prep areas, reducing the risk of accidental puncture wounds while navigating crowded workstations. This is not a delicate display piece; it is a workhorse tool forged for the rigors of professional catering and high-output delis. Learn More$45.45 -
Mercer White 10 in Chef Knife
The Commercial Kitchen Workhorse: Maximum Reach, Zero Downtime In a fast-paced professional line or a high-volume prep station, your knife is a tool of production, not a museum piece. The Mercer Ultimate White 10-inch Chef's Knife (M18120) is engineered specifically for these high-friction environments. Measuring a full 10 inches, the blade provides the necessary leverage for breaking down large primal cuts of meat, slicing through dense root vegetables, or shredding mounds of cabbage with minimal physical fatigue. Tactile Feedback and Grip Security The handle is constructed from high-impact polypropylene, featuring textured finger points that provide a tactile 'lock' for your hand. During testing in wet or greasy conditions—common in butchery and line work—the handle remains remarkably slip-resistant. The balance is slightly blade-forward, which assists in the downward 'rocking' motion, allowing the weight of the 10-inch steel to do the heavy lifting for you. Specialized Metallurgy Forged from high-carbon Japanese steel, this blade is intentionally tempered to strike a balance between edge retention and ease of maintenance. Unlike high-hardness artisan blades that chip easily, this steel is resilient enough to handle 'dirty' work, such as hitting a bone or working on high-density polyethylene cutting boards. The hollow-ground edge creates small air pockets during the cut, reducing surface tension and preventing starchy vegetables from sticking to the blade face. This allows for the rapid, rhythmic slicing required in commercial prep. When the edge eventually rolls, it responds immediately to a ceramic honing rod, returning to razor-sharpness in seconds. Learn More$20.90 -
Mercer Genesis Series 10 in. Carving Knife
Uniform Slices, Unmatched Stability Handling the Mercer Genesis 10-inch Carving Knife reveals a tool built for the specific physics of long, continuous strokes. Unlike shorter utility knives that require a sawing motion—which can tear delicate proteins—this carver allows for a single, sweeping pull through prime rib, turkey breast, or smoked brisket. The 10-inch (254mm) blade provides the necessary length to clear large cuts in one pass, ensuring the even, restaurant-quality slices that preserve the juices within the meat. The tactile experience starts with the handle. The Santoprene material remains tacky even when your hands are wet or greasy, a critical safety feature during high-volume prep. You can feel the balance provided by the forged bolster, which anchors the knife in your palm and shifts the center of gravity toward the heel. This weight distribution minimizes wrist fatigue when slicing through 20-pound turkeys or large salmon fillets. The X50CrMoV15 German steel alloy is tempered to a Rockwell Hardness of 56. This specific hardness is a deliberate choice for the Genesis line; it is hard enough to maintain a 15-degree edge through a full shift but remains 'tough' enough to resist chipping if it contacts a bone. The 50/50 bevel ensures straight tracking through the cut, preventing the blade from veering to one side. This is an essential tool for any kitchen where presentation and portion control are paramount. Learn More$57.50
