Knifewear

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A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Not clickbait. Vancouver, BC Your dream knife just became more affordable! Knifewear holds one sale a year on our regular stock and this is it. The Masakage sale is happening at all locations, and knifewear. Kevin Kent, owner of Knifewear and an ex-chef himself, worked with Masakage owner, Takayuki Shibata, and his blacksmith partners at Takefu Knife Village to refine the design of the knives so they would not only work well for chefs, but also be capable and easy to use in home kitchens as well.

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We carry knives not found in any other shop in Canada. We like exclusive, scary sharp, high performance blades, and travel all over Japan to find them. We also aim to have awesome selection of chef quality tools for your kitchen, whether you are a professional working the line, or someone at home looking for tools to kick it up a notch. John restaurant in London, England. Back in Canada in he began selling them out of a backpack from the back of his bicycle, while working as a chef in Calgary. He considers his chef years as the best education for being an entrepreneur. Being a chef takes long hours, involves hard work, both mentally and physically, and chefs must be able to put out fires, both literal and figurative, with extreme competence. Today, Kent is still just as obsessed with Japanese knives as the day he first held one.

Knifewear

We have a knife designed for every kitchen job imaginable, from fine delicate cuts to chopping through bones. Many of our blades are traditional Japanese designs, while some are hybrids of Japanese and European styles, made with Japanese steels and techniques. We also supplement the selection with some butchery knives from Spain and America, so you can find the exact blade that you're looking for. Whether you're looking for your first knife or your tenth, we've got the right one for you. The Ko Bunka is a smaller version of a Bunka. You nailed it! Santoku means "three virtues". Slicing, dicing, chopping or meat, fish, veggies. This knife does it all. For many classically trained Chinese chefs, these hefty blades are their chef's knife, performing nearly every kitchen task imaginable.

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Kevin Kent, owner of Knifewear and an ex-chef himself, worked with Masakage owner, Takayuki Shibata, and his blacksmith partners at Takefu Knife Village to refine the design of the knives so they would not only work well for chefs, but also be capable and easy to use in home kitchens as well. At one end, it tapers at the tip to a fine point while at the other it expands to a relatively large heel. By Sponsored Content Manager. First of all, the fact that you own a poultry knife means you're committed to buying whole birds and taking them apart, which is a very good habit! There are some tasks that a honesuki makes even easier, like deboning legs and thighs. The Masakage sale is happening at all locations, and knifewear. Feb 23, Finally, since the knife is designed for poultry, it will obviously work for duck, turkey, quail, or other birds. I've since used the single-bevel Tojiro DP honesuki we have in the test kitchen many times, and I can recommend both, both as a gift to buy for yourself this holiday season or as a gift for anyone you know who cooks a fair amount of chicken and likes to use beautifully designed tools. Create profiles for personalised advertising. Your comment. Use limited data to select content. Use profiles to select personalised content.

We can turn them around in hours, and we will give you a call when they're done!

Masakage knives offer a wide range of price points and materials. Knifewear holds one sale a year on our regular stock and this is it. Community News Kitsilano. Called a honesuki, the Japanese poultry knife is small, with a short blade that has a distinctive, triangular shape, and it is typically single-beveled. While a mandoline is unarguably useful for every cook of every skill level, I realize that a specialty knife, one that is essentially a unitasker, might seem like a niche kitchen tool for most people. My argument is twofold: Buy a honesuki because it's a pleasure to use and because it both rewards and demands good technique. Learn more. Equipment Knives. The blade is heavy for its size and rigid. Understand audiences through statistics or combinations of data from different sources. These choices will be signaled to our partners and will not affect browsing data. Community News See more from Community News. So if there's so little cutting involved in breaking down a chicken, then why buy a knife designed specifically for cutting up chickens? Use limited data to select content.