Traditionally, the cheese fondue has always been made in a ceramic pot, which has been rubbed with garlic beforehand. Prepare your fondue in the kitchen, then bring it to the table on its stand. The ceramic will gently diffuse the...

The Wusthof Classic 12 inch hollow edge salmon slicing knife is designed to make razor-thin cuts of salmon and other smoked or poached fish. Thanks to a thin, flexible blade and very sharp edge, you can smoothly and easily slice...

A multi-purpose kitchen essential… Apart from the obvious baking and roasting, use the Square on the stove and enjoy the large frying surface for frying, large batches of scrambled eggs and to brown your meat, then add vegetables, herbs and...

This is far from a conventional frying pan. The low, slanted sides give plenty of space to turn your food, which is a great advantage for fish and other delicate ingredients in particular. Furthermore, the flared sides help food slide...

The Cook-It-All is the only outdoor cookware you need. With 5 cooking configurations from only 2 pieces of iron, the Cook-It-All brings a whole world of culinary possibilities to your campsite. The reversible grill/griddle offers a generous cooking surface and...

Master Bladesmith Murray Carter is one of the world’s foremost experts in Japanese kitchen cutlery. Spyderco’s Murray Carter Collection faithfully translates his legendary craftsmanship and design into an extraordinary series of high-performance production kitchen knives. From the French petit meaning...

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Product Details Red polyethylene body with black dot design Will house 9 knives plus honing steel; will accommodate a 10-inch chef knife Unique high-tech design Protects knives, while not in use To clean, wipe with a damp cloth

Product Details Solid-core rod hones as well as realigns knife edges Made of chrome/vanadium stainless-steel coated with diamond particles Plated with hard chrome for additional resistance to abrasion 3/4-inch oval exposes more surface for quicker work Stainless-steel handle molded for...

Made for Swedish Pancakes, the nonstick Plett pan is also ideal for perfectly round eggs, silver dollar pancakes, hamburger sliders and more. It is the perfect replacement for leaky egg rings because its cast aluminum construction transfers heat up the...

Thanks to our innovative Flame Ceramic, our stewpots offer all the advantages of cooking in ceramic: slow, even cooking which brings out the flavors of your ingredients. The lid makes sure the flavored condensation circulates inside thanks to the dots underneath. Our range of stewpots is...

The ceramic titanium compound is super-heated then fired onto the pan's exterior for an extraordinarily hard surface. The interior surface is then coated with a nonstick compound that withstands even metal utensils. The spring-lock handle is completely hygienic and designed...

This high-grade knife is made of blue-2 steel from Yasuki, the highest-grade of Japanese steel which maintains a keen edge for a very long time. Sakai Takayuki Aonikou Blue-2 Carbon Steel Utility/Petty Knife, 150mm (5.9″) A perfect companion to a...

The 8-inch Kaizen II gyutoh is the Japanese take on the chef’s knife: thinner, lighter and harder than a German blade, it glides through onions, herbs, meat and fish with less effort and holds its edge far longer. It is...

The MIYABI Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip....

The Mikoto collection showcases a blade crafted from 101 layers of robust steel, featuring a unique diamond pattern accentuated through acid dipping. Every blade in this collection boasts a handle imprinted with the Miyabi logo, ensuring its authenticity. A crucial...

The MIYABI Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip....

The MIYABI Hibana collection features a beautiful 49-layer Spark Damascus pattern on the blade that both strengthens and protects the core of FC61 steel. The triple-riveted handle has a curved, ergonomic bolster for the utmost comfort using the pinch grip....

The 8-inch chef’s knife is the one knife every kitchen needs. Its curved belly rocks smoothly through herbs and garlic, the length handles onions, squash and roasts, and the slimmer Spectrum profile makes it feel lighter and more precise than...

The 3.5-inch Tenmei paring knife is for fine, in-hand work: peeling, trimming, tournéing and garnishing. Its slim, very hard blade gives exceptional control on small fruit and vegetables.Tenmei, Japanese for daybreak, is handcrafted in Seki, Japan. A core of FC61...

The 5.5-inch compact chef’s knife, often called a prep knife, is a nimble all-rounder for smaller hands, smaller boards and quick jobs: chopping herbs, dicing a shallot, slicing a chicken breast. Many cooks reach for it more than their full-size...

The 7-inch Spectrum santoku brings German build to a Japanese shape. The flatter edge suits an up-and-down chopping and push-cutting style for mincing, slicing and dicing, and the hollow-edge scallops release potatoes, cucumber and cheese from the blade.Spectrum is forged...

The 8-inch serrated Spectrum bread knife saws cleanly through crusty sourdough and baguettes without crushing the crumb, and is just as good on anything firm outside and soft inside: tomatoes, bagels, brioche and layer cakes.Spectrum is forged in Germany from...

This Takayuki limited production line is crafted out of a 45-layer Damascus Stainless steel with AUS10 Alloy Core. These knives have a seriously sharp edge, excellent edge retention and a light center balanced feel. The handles on these knives are Half...