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Traditional Hand Tool
Enjoy crisp, golden restaurant-style French fries, right in your own kitchen – it's easy when you're equipped with Weston's commercial-quality cutter. Great for making traditional or oven-baked fries, this heavy-duty cutter couldn't be simpler to use. Just place a potato in the press, then push down the handle to instantly create lots of uniform slices at once. Customize thickness by choosing from different blades (sold separately).
Enjoy crisp, golden restaurant-style French fries, right in your own kitchen – it's easy when you're equipped with Weston's commercial-quality cutter. Great for making traditional or oven-baked fries, this heavy-duty cutter couldn't be simpler to use. Just place a potato in the press, then push down the handle to instantly create lots of uniform slices at once. Customize thickness by choosing from different blades (sold separately).
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Hand-crafted in Japan, the blades are thin and lightweight. This santoku knife is indispensable for chopping and slicing fresh vegetables and small cuts of meat, combining the benefits of a chef’s knife and cleaver in one. Blades feature a core of VG-10 "super steel" clad on each side with 16 microthin layers of high-carbon stainless-steel.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Hand-crafted in Japan, the blades are thin and lightweight. This santoku knife is indispensable for chopping and slicing fresh vegetables and small cuts of meat, combining the benefits of a chef’s knife and cleaver in one. Blades feature a core of VG-10 "super steel" clad on each side with 16 microthin layers of high-carbon stainless-steel.
Whether you’re hosting a wine-and-cheese party or serving a traditional cheese course, these finely crafted French knives provide expert assistance and perfect service. Inspired by the design of pocketknives used by French shepherds 200 years ago, each knife handle bears the hallmark of a bee, the symbol of the knives of the Laguiole region of France. Three-piece set includes a cheese knife, cheese cleaver and cheese spreader. Polished stainless-steel blades. Hand-shaped olivewood handles.
Whether you’re hosting a wine-and-cheese party or serving a traditional cheese course, these finely crafted French knives provide expert assistance and perfect service. Inspired by the design of pocketknives used by French shepherds 200 years ago, each knife handle bears the hallmark of a bee, the symbol of the knives of the Laguiole region of France. Three-piece set includes a cheese knife, cheese cleaver and cheese spreader. Polished stainless-steel blades. Hand-shaped olivewood handles.
Combining German craftsmanship and traditional Japanese styling, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. The high-carbon-steel blade has shallow oval-shaped depressions to keep foods from adhering to it. Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion. Blade has hollow-ground depressions to reduce friction and minimize sticking.
Combining German craftsmanship and traditional Japanese styling, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. The high-carbon-steel blade has shallow oval-shaped depressions to keep foods from adhering to it. Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion. Blade has hollow-ground depressions to reduce friction and minimize sticking.
This traditional Japanese knife features a lightweight nonreactive ceramic blade that holds its edge ten times longer than steel. When you purchase this knife, Kyocera will donate a portion of the proceeds to the Susan G. Komen for the Cure as part of the Cook for the Cure initiative.Blade is made from zirconium oxide, a state-of-the-art ceramic material that holds a razor-sharp edge ten times longer than steel.
This traditional Japanese knife features a lightweight nonreactive ceramic blade that holds its edge ten times longer than steel. When you purchase this knife, Kyocera will donate a portion of the proceeds to the Susan G. Komen for the Cure as part of the Cook for the Cure initiative.Blade is made from zirconium oxide, a state-of-the-art ceramic material that holds a razor-sharp edge ten times longer than steel.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Hand-crafted in Japan, the blades are thin and lightweight. The nakiri knife, shaped like a slender cleaver, excels for precision slicing of vegetables. Blades feature a core of VG-10 "super steel" clad on each side with 16 microthin layers of high-carbon stainless-steel.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Hand-crafted in Japan, the blades are thin and lightweight. The nakiri knife, shaped like a slender cleaver, excels for precision slicing of vegetables. Blades feature a core of VG-10 "super steel" clad on each side with 16 microthin layers of high-carbon stainless-steel.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Handcrafted in Japan, the blades are thin and lightweight. The triangular-shaped honesuki is used by Japanese chefs for boning poultry, but it also excels at other meat-trimming tasks, such as frenching a rack of lamb. Blade features a core of VG-Max "super steel" clad on each side with 16 microthin layers of high-carbon stainless steel.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Handcrafted in Japan, the blades are thin and lightweight. The triangular-shaped honesuki is used by Japanese chefs for boning poultry, but it also excels at other meat-trimming tasks, such as frenching a rack of lamb. Blade features a core of VG-Max "super steel" clad on each side with 16 microthin layers of high-carbon stainless steel.
Whether you’re hosting a wine-and-cheese party or serving a traditional cheese course, these finely crafted French knives provide expert assistance and perfect service. Inspired by the design of pocketknives used by French shepherds 200 years ago, each knife handle bears the hallmark of a bee, the symbol of the knives of the Laguiole region of France. Three-piece set includes a cheese knife, cheese cleaver and cheese spreader. Polished stainless-steel blades. Ivory or black resin handles. Dishwasher safe.
Whether you’re hosting a wine-and-cheese party or serving a traditional cheese course, these finely crafted French knives provide expert assistance and perfect service. Inspired by the design of pocketknives used by French shepherds 200 years ago, each knife handle bears the hallmark of a bee, the symbol of the knives of the Laguiole region of France. Three-piece set includes a cheese knife, cheese cleaver and cheese spreader. Polished stainless-steel blades. Ivory or black resin handles. Dishwasher safe.
Combining German craftsmanship and traditional Japanese styling, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. The high-carbon-steel blade has shallow oval-shaped depressions that keep foods from adhering to it. Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion. Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer.
Combining German craftsmanship and traditional Japanese styling, this santoku is deftly proportioned for precision tasks like mincing and paper-thin slicing. The high-carbon-steel blade has shallow oval-shaped depressions that keep foods from adhering to it. Knife is precision forged from a single piece of sturdy high-carbon steel that resists stains and corrosion. Wusthof's Precision Edge Technology (PEtec) creates an extraordinarily sharp blade that retains its edge 30% longer.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Hand-crafted in Japan, the blades are thin and lightweight. This vegetable knife excels for precision trimming, peeling and slicing of small vegetables and fruits as well as preparing garnishes. Blades feature a core of VG-10 "super steel" clad on each side with 16 microthin layers of high-carbon stainless-steel.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Hand-crafted in Japan, the blades are thin and lightweight. This vegetable knife excels for precision trimming, peeling and slicing of small vegetables and fruits as well as preparing garnishes. Blades feature a core of VG-10 "super steel" clad on each side with 16 microthin layers of high-carbon stainless-steel.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Hand-crafted in Japan, the blades are thin and lightweight. This lightweight, long-bladed slicing knife excels for slicing through meats or large vegetables with razor-sharp agility and precision. Blades feature a core of VG-MAX "super steel" clad on each side with 16 microthin layers of high-carbon stainless-steel.
The Shun Premier collection is distinguished by hand-hammered blades and walnut-colored PakkaWood handles that evoke the artistry of traditional hand-forged knives. Hand-crafted in Japan, the blades are thin and lightweight. This lightweight, long-bladed slicing knife excels for slicing through meats or large vegetables with razor-sharp agility and precision. Blades feature a core of VG-MAX "super steel" clad on each side with 16 microthin layers of high-carbon stainless-steel.
Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and styling that define traditional Japanese cutlery. Designed to cut paper-thin slices of fish and meat, this knife is a necessity for preparing sushi and sashimi. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and styling that define traditional Japanese cutlery. Designed to cut paper-thin slices of fish and meat, this knife is a necessity for preparing sushi and sashimi. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and distinct styling that define traditional Japanese cutlery. Originally known as a “fish knife,” the deba is equally adept at performing precision cuts on chicken, beef and other meats. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and distinct styling that define traditional Japanese cutlery. Originally known as a “fish knife,” the deba is equally adept at performing precision cuts on chicken, beef and other meats. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his “nose to tail” philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel – a fine-grained carbon steel favored by professional chefs for its blazing sharpness – that is encased between two layers of stainless steel.
The Shun Blue Steel series was developed in partnership with award-winning chef Chris Cosentino, known for his “nose to tail” philosophy of using the whole animal. These traditional Japanese knives feature a core of blue steel – a fine-grained carbon steel favored by professional chefs for its blazing sharpness – that is encased between two layers of stainless steel.
Whether you’re hosting a wine-and-cheese party or serving a traditional cheese course, these finely crafted French knives provide expert assistance and perfect service. From France’s Laguiole region, famed for its expertly crafted knives, each set of these cheese knives is the work of a single master cutler whose craft begins with shaping the handle and concludes with fitting the blade.
Whether you’re hosting a wine-and-cheese party or serving a traditional cheese course, these finely crafted French knives provide expert assistance and perfect service. From France’s Laguiole region, famed for its expertly crafted knives, each set of these cheese knives is the work of a single master cutler whose craft begins with shaping the handle and concludes with fitting the blade.
Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and styling that define traditional Japanese cutlery. Designed primarily for the preparation of vegetables, the usuba is thin and light for quick chopping with less fatigue. The nearly straight edge of the usuba makes effortless contact with a cutting board for precision cutting. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
Staying true to its Asian origins, the Shun Pro collection features the classic single-bevel blades and styling that define traditional Japanese cutlery. Designed primarily for the preparation of vegetables, the usuba is thin and light for quick chopping with less fatigue. The nearly straight edge of the usuba makes effortless contact with a cutting board for precision cutting. The traditional single-bevel, scalpel-like edge is the favored style for preparing Asian cuisine, including sushi and sashimi.
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