This cookie is used to detect and defend when a client attempt to replay a cookie.This cookie manages the interaction with online bots and takes the appropriate actions. Tanto is the Japanese name for a short sword, which originates from traditional Asian and Japanese martial arts. The two phases of the cutting edge give the Tanto its impressive look and outstanding sharpness.

Essentially, the greater the edge retention, the less time you’ll spend sharpening your knife after prolonged use. While it’s a necessary quality to pay attention to while buying kitchen knives, it shouldn’t be the one quality you base your purchasing decision on. An important consideration is that it doesn’t have an official standard of measurement, so what constitutes good edge retention is subjective.From their signature blades to their innovative designs, every aspect of these knives is designed to make your time in the kitchen easier and more enjoyable. Kitchenware to complement your knife selections. Improve your kitchen experience further with pots, pans, chopping boards, cleaning products, scales and more . This cookie is set by the provider Akamai Bot Manager. This cookie is used to manage the interaction with the online bots. It also helps in fraud preventions Always the right knife at hand. Short or long, flexible or stiff? With or without a Kullenschliff? A special blade shape from Asia or traditional European types? Yet the handle should suit you as well. Choose a series that complements your hand. All our chef's knives can be easily sharpened with a sharpening steel or knife sharpener. We offer a coordinated range of sharpening steels and knife sharpeners for all your chef's knives. Cleaning and caring for chef's knives properly

The striking style of this blade with a wide side and curved cutting edge is perfect for processing meat and poultry. Thanks to the practical hole in the blade, the knife can be hung up without any problems. The perfect knife for all BBQ enthusiasts and meat lovers who show their character and value through something special. But it's not just about the aesthetics - there's real science behind their construction too. Each knife is made from high-quality materials that are carefully chosen to ensure durability and longevity and each sharpening tool is crafted for particular blades.

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To provide the products and services you have requested from Intelligink Pty Ltd trading as Knife Shop Australia

As the chef's extended arm, the chef's knife is a classic and absolutely the most important tool in the kitchen. The classic chef's knife is part of the basic arsenal of every cook and can be used in a variety of tasks. Chef's Knife (21 cm), Slicer (21 cm), Flexible Fillet Knife (18 cm), Paring Knife (9 cm), Sharpening Steel (30 cm) The development of the PURE METAL steak and table cutlery embodies our long tradition in the construction and production of high-quality tools and the tough conditions whereby they prove themselves in professional kitchens. It was important for us to create cutlery that equals the quality standards of our chef’s knives and tools and that suits the various uses, requirements and design aspirations of our customers.You have some special blades including the AJAX, Hektor and Tanto – can you tell us more about these and what makes them unique? Those mentioned blades originate from our Red Spirit series which is inspired by Asian craftsmanship and manufactured in Germany. In Asia the color red plays a very important role. A red circle symbolizes a solar globe, the symbol of the goddess of the sun. With this in mind, we decided on a round shaped handle for the design of our knife series Red Spirit. Apart from the typical blades, various Asian types have also emerged. Especially in the BBQ scene, these special knives are sensational. Otherwise, run water over the blade and wipe away any residue with a damp cloth or sponge. Make sure the edge is facing away from you to avoid injury to your hands or arms. Maintenance For your knives to retain their superior cutting edge, the best practice is to wash them by hand. To do so correctly, first, make sure that you wash it immediately after you’ve used it. Allowing the knife to rest risks food staining the blade, and those stains are harder to clean. Allow the knife to soak in warm, soapy water if the food does dry.