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Wusthof Knife Magnet Bar
Store your knives safely and close to your work area. This aluminum magnet bar wipes clean with a towel.
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Shun Classic Paring Knife
This versatile kitchen essential is ideal for peeling, coring, trimming, decorating, and other detail work. Generally, you'll use this knife in your hand rather than against a cutting board, though paring knives can also be used for chopping small foods, such as garlic cloves. Shun Classic's tasteful and contemporary design features a beautiful Damascus-clad blade and D-shaped ebony PakkaWood® handle. Behind the knife's beauty is function: a razor-sharp blade offering precision performance. Shun's VG10 steel core-known for its incredible edge retention-is clad with Damascus stainless steel, then bead-blasted, revealing the woodgrain pattern of the steel that allows the blade to slide easily through food. The result is a knife that's sharp, durable, and corrosion resistant, as well as beautiful to behold. NSF-certified knife meets the high-level safety standards for professional kitchens. 3½" blade. Dishwasher safe, but hand washing is recommended. Limited lifetime warranty. Handcrafted in Seki City, Japan.
Miyabi Artisan SG2 Collection Bread Knife
Exclusively at Sur La Table. Introducing the exquisite Artisan SG2 Collection, handmade in the legendary knife capital of Seki, Japan. "Artisan" reflects the rich tradition of metalworking in Japan-where since the 13th century bladesmiths have honed their craft and developed an almost mythic reputation. Industry-Leading SG2 CoreThe ice-hardened symmetrical blade is made from Micro Carbide powder steel SG2, which boasts a Rockwell hardness of 63 through a proprietary ice-hardening process called Criodur. The core is then surrounded with stainless steel that's hammered to a dramatic Damascus-textured finish. Legendary Katana Edge Using traditional methods and new innovative techniques, each knife in the Miyabi Artisan SG2 collection features a hand-honed blade finished with a true katana edge. First, tsuchime:The three layers of SG2 steel are hammer-finished to allow food to pass across the blade without sticking. Then, honbazuke:The edge is sharpened with this ancient three-step process, which involves sharpening the blade twice on whetstones, then mirror polishing it on a leather wheel. Finally, katana:Each blade is hand-honed to an angle between 9½° and 12° per side-a process that was developed over 1000 years ago to create the ultimate sharpness for samurai swords. Distinctive Cocobolo Pakkawood HandleEvery Miyabi Artisan SG2 handle is specially designed to fit the hand better than its competitors'. Made with unique Cocobolo Rosewood pakkawood featuring brass and red spacers, a mosaic pin, and a stainless steel end cap, the handles are both ergonomic enough for any cook and elegant enough for any kitchen.