PLEASE NOTE: Unless marked as ‘in stock’, please allow 30 working days delivery
for your knife or knives - non-stock knives are made to order and,whilst this may
be at odds with our modern world, we still think that the best is worth waiting for!
Please see our Stainless Steel section for other knives and accessories not available
in carbon steel such as tomato knives, bread knives, serving forks and of course
High Carbon Steel Range
Black Nylon handles
All the knives in this table feature handles made of black nylon - tremendously durable
and suitable for prolonged daily use in professional situations. All blades are of
course to the same standard as those with more decorative handles.
Something quite new from Thiers-Issard and a great addition to their knife range
is this ‘Santoku’ knife, modelled on a traditional Japanese design. It has all the
versatility of the Cook’s knife combined with the extra ‘clearing’ ability of a scalloped-edge
knife (see inset left).
This is rapidly proving to be on of the most popular knives in the entire range -
and it’s easy to see why!
For cooked meats or cold joints the carving knife has no equal - the long, relatively
shallow-depth blade is ideally suited to the task, meaning you carve with ease and
Boning knife - traditionally used, as its name suggests, for removing the bone from
joints etc. prior to roasting. Its narrow point is perfectly designed to gain purchase
in the smallest nooks and crannies!
This range of knives are made from high-carbon steel - just like the famous Thiers-Issard
straight razors. Forged from a single piece of steel they are then ground, polished
and sharpened by hand before being clad in the handle material of choice. The tables
below refer to identical knives but the first has handles of resin-impregnated rosewood
(red stamina)whilst the second has handles made from durable black nylon.
Please note that bread knives, serrated steak knives and tomato slicers are only
available in stainless steel. Thiers-Issard consider these particular knives to be
‘tableware’ and so make them from stainless steel for the sake of appearance - they
have a much brighter shine than carbon steel - and also the serrations would be virtually
impossible for the customer to re-sharpen by hand if the blade were of the high-carbon