CATALOGUE 2011
Kinido Knives
Contact details Website : http://www.kinido.com KiniMail: hello@kinido.com KiniPhone: +32 (0)477 364 925 KiniSkype: Kinido @ Your service or Kinido.com Facebook page : http://www.facebook.com/pages/Kinido/152330314791405 (Don't need to be connected to see the page)
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SRDM901 Gyuto 24cm |4312 |
Sekiryu SEKI - Damascus Steel 32 Layers - HRc 60 Hardness Rockwell C scale - Made in Japan
SRDM900 Gyuto 20cm |4306|
SRDM400 Yanagi 24cm |4305|
SRDM100 Santoku 18cm |4298|
SRDM200 Usuba 18cm |4299|
Tojiro-Pro NIIGATA - Dp series with 3 layers - Made in Japan
Seki C ity, wh ich is fa mous as the sword center of Japan, is pr oud of it s o ver 700 ye ars tradition of cutlery m anufacture.VG-10 st ainless s teel is c lad with 16 layers of SU S4100 hi gh-carbon st ainless steel on ea ch side, p roducing a 32 layered rust-free Damascus look.VG-10 ‘’super steel” is composed of carbon, chronium, cobalt, ma gnese, molybdenum, silicon an d vanadium. Ebony-black Pa kkaWood applications.
F-802 15cm |4110|
F-503 17cm |4103|
Example F-809 24cm |4098|
F-502 16.5cm |4099|
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This s eries knives ar e m ade fr om hi gh c lass blade steel as Cobalt alloy s teel though pe rfect qu ality control with our own D P c lad technology an d sharpened by handwork of skilled workman. This is re ally our original su perior knife s eries for professional us e by sh arpness, d urability, rust resistance ect.
Masamoto TOKYO - Shiro-ko High-Carbon Steel (Not Stain-Resistant) - HRc 62-63 Hardness Rockwell C scale - Water Buffalo Horn - Magnolia Handle - Made in Japan KK0424 Yanagi 24cm |4366|
KK0427 Yanagi 27cm |4367 |
KK0430 Yanagi 30cm |4368 | Over 150 years of their kitchen knife making history and technique achieves No.1 Sushi chef knife maker name in Japan. If you are a professional Sushi Chef, you must have heard the name of MASAMOTO at least once.
Sakon Shiraume SAKAI - Stainless Steel - HRc 60 Hardness Rockwell C scale - Made in Japan
15352 Deba 16.5cm | 4378 |
LEFT HAND 15352/L Deba 16.5cm | 4383 |
The blade is made by forge we lding a layer of AUS8A high ca rbon st ainless s teel containing molybdenum and vanadium on to a low carbon stainless steel blank; an advantage for those users in a r estaurant or marine environment since the blade will not rust or tarnish.
15315 Yanagi 30cm | 4382 |
15314 Yanagi 27cm | 4380 |
15313 Yanagi 24cm | 4379 |
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F-902 Deba 16.5cm | 4384 |
Tojiro-Pro NIIGATA - Carbon Steel - HRc 59-60 Hardness Rockwell C scale - Made in Japan F-903 Deba 18cm | 4901 |
F-908 Yanagi 24cm | 4675 |
F-909 Yanagi 27cm | 4669 |
F-910 Yanagi 30cm | 4682 |
F-911 Yanagi 33cm | 4904 |
F-913 Takobiki 24cm |4843| This is standard Japanese cooking knife series from Shirogami Steel with emphasizing the sharpness by real forged technology.
Example 8114-H/270 Yanagi 27cm |4375|
8114-H/240 Yanagi 24cm |4376|
Fukumoto SEKI - Stainless Steel - HRc 60 Hardness Rockwell C scale - Made in Japan
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8113-H/165 Deba 16.5cm |4377|
Tojiro-Pro NIIGATA - Stainless Steel - HRc 60 Hardness Rockwell C scale - Made in Japan
F-622 Yanagi 24cm |4102|
F-623 Yanagi 27cm |4117|
F-624 Yanagi 30cm |4924|
This series knives have asymmetric handle to aim inheritance of J apanese knife tradition. Blade is made from Sweden steel and stainless steel with DP clad method to not be broken easily0 and it could be used so widely from delicate artfulness to dynamic cooking.
Tojiro-Pro NIIGATA - Carbon Steel - For Left Handed Chef - HRc 60 Hardness Rockwell C scale - Made in Japan
F-908/L Yanagi 24cm |4365|
F-909/L Yanagi 27cm |4364|
8023 Yanagi 27cm |4186|
8022 Yanagi 24cm |4185|
Kanetsugu SEKI - Stainless Steel 8014 Deba 16.5cm |4182| - Aluminum Handle - HRc 60 Hardness Rockwell C scale - Made in Japan
Example 6
Stainless Steel Chopsticks
KG165 16.5cm |Stainless Steel Chopstick Sashimi Moribashi | 4086 |
- Made In Japan
KG180 18cm |Stainless Steel Chopstick Sashimi Moribashi | 4085 |
Sekiryu SEKI
SR-410 Sashimi 21.5cm 6/60 |4845|
SR-400 Sashimi 21.5cm 6/60 |4095|
SR200 Nakkiri 17.15cm 6/60 |4088|
SR100 Santoku 17.75cm 6/60 |4105|
SR300 Deba 15.8cm 6/60 |4198|
- Stainless Steel - Made in Japan
Various Knife Products - Made in Japan DVD-01 | Sharpening Instructions |4765|
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SR-510 21cm | Chinese Chopper | 6/60 |4849|
F-819 32cm | Stainless Steel Meat Fork Teppan Yaki Style |9305|
Verdun NIIGATA - Stain-Resistant Steel - HRc 57 Hardness Rockwell C scale - Molybdenum Vanadium Steel - Made in Japan
OVD-163 Yanagi 24cm |4325|
OVD-16 Yanagi 21cm |4326|
OVD-122 Gyuto 21cm |4322|
F
O
T
O OVD-11 Santoku 16.5cm |4323|
OVD-153 Deba 16.5cm |4327|
OVD-13 Petty 12.5cm |4324|
Example
YD-1 | Synthetic Leather Soft Knife Bag with inside mat | 55x12x14cm |6750|
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Sharpening Stones - Made in Japan
K-80 Combination #1000/#250| 20.5x5x2.5cm |4372|
K-45 Medium #10001 | 7.6x5.2x1.5cm |4114|
When you purchase Japanese knives you should also purchase a minimum of one medium (800-1200 grit) water stone. You can use this stone for minor edge repair, b ut the medium stone is essential for establishing an edge and for bringing up the even burr necessary for sharpening. If you’re experienced with sharpening ated by the abrasive a ction of the medium stone a nd create
KW-65 Combination #1000/#6000 |18.5x6.3x2.5cm |4786|
No.2500-DP Combination #1000/#3000 |8.5x6.5x2.5cm |4787|
chefs alike. We do not recommend the coarse grit (arato) stone for i nexperienced u sers b ecause im proper us e ca n s eriously damage the blade.
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K-1000 Medium #1000 |20.7x6.6x3.4cm |4113|
K-1000/L Medium #1000 |20.9x7x6cm |4111|
K-105 Medium #1000 |23x10x8cm |4797|
No.33Y Fine #3000 |18x6x2cm |4788|
No.22R Fine #1000 |18.5x6.3x2cm |4792|
No.11G Rough #220 |18x6x2cm |4793|
No.16 Rough #240 |20.5x7.5x5cm |4119|
G-1 Fine #8000 | 21x7.3x2.2cm | 4115 |
S-1 Fine #6000 | 21x7.3x2.2cm | 4785 |