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Welcome to KitchenWares by Blackstones!
New Feature! The new black ceramic rods now feature two grooved sides (on opposite sides of the rod) for more aggressive honing. Just turn the rod 90° to use the grooved sides or smooth sides. Be sure to view additional product images above.
New Feature! The new rods still have the same rubberized end cap but it is now flush with the diamete...
The bird's beak or French tourne knife was initially designed for creating a specific garnish called a Tourne. However, this knife can be used for peeling, garnishing, and for intricate melon carving. The pointed tip is useful for removing strawberry stems and tomato stems.
Knife Length: 6.56"
Weight: 0.9 oz
Blade Length: 2.63"
This 9" was the first serrated bread and roast slicer created by MAC. The revolutionary "scalloped" serrations cut through breads and roasts without tearing them apart. To maximize its effectiveness use an exaggerated, long, sawing action and use as little pressure as possible to create even, thin slices.
Knife Length: 13.75"
This 6" boning knife has an oversize handle to maximize your grip when working in slippery butchering environments. The handle shape is designed for both a standard grip or a reverse butcher's grip. The narrow, pointed shape works easily around bones and the stiffness keeps you in control of the blade's edge. This version has a straight blade...
This extra large cleaver is a traditional Japanese-style deba cleaver. It has a stout blade with a single-bevel edge. This particular size is used for butchering halibut, tuna or other very large fish. 5.0mm thick blade.
Knife Length: 12.50"
Weight: 14.4 oz
Blade Length: 7.25"
Blade Height: 2.24"
Blade Thickness: 5.0 mm
This small cleaver is a traditional Japanese-style deba cleaver. It has a stout blade with a single-bevel edge. This particular size is used for butchering mackerel or other small fish. 3.0mm thick blade.
Knife Length: 8.31"
Weight: 4.5 oz
Blade Length: 4.38"
Blade Height: 1.53"
Blade Thickness: 3.0 mm
This Honesuki is a traditional Japanese-style poultry boning knife/cleaver. It has a stout blade with a single-bevel edge and a stiff, pointed tip. The thick, stiff blade has enough backbone to drive the knife through chicken joints or small fish bones and the pointed tip allows you to remove meat around bones. 3.0mm thick blade.
The thin, double-beveled edge of this Usuba is ideal for slicing and chopping most fruits and vegetables. The straight edge allows the full length of the blade to come into contact with the cutting board without having to rock the knife. Typically used by Japanese chefs for performing Katsura-muki, a Japanese technique for creating thin sheets...
This is a non-stick coated version of the HB-85 8½" chef's knife in the Chef series. The gradual taper from heel to tip is in the style of the Gyuto (Japanese version of the chef's knife). The non-stick coating helps this knife to easily slice through sushi rolls where the rice would normally gum up the blade. The razor-sharp edge easily cuts...
The Mac 5" Kid's Knife with Orange non-slip handle is the perfect gift for a child that is interested in cooking. Have them learn to mince, dice, chop and slice with this handy little knife.
The blade is constructed of Mac's molybdenum stainless steel and is quite sharp along the cutting edge. However the tip and heel of the knife have been roun...
Medium / Superfine Grit Stone
This King brand water stone is an excellent quality stone at a reasonable price. This stone has a medium 800 grit side and a fine 6000 grit side. The stone itself measures 7¼"x2½"x1" and comes with a 1¼" plastic stand with rubberized feet and clear plastic cover.
These heavy-duty shears will make quick work out of hard shellfish shells, poultry bones, and fish bones. One blade is micro-serrated for holding onto slippery surfaces while the other has a razor-polished edge that slices cleanly through tough shells and bones. The drop-forged stainless steel blades are some of the strongest we could find. T...