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Product number: 72708
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Ideal for cutting through a herb-crusted topping on your Sunday roast and enabling you to get a perfect slice every time, even from the largest joints – the long scalloped razor-sharp edge of the I.O.Shen Mizu Slicer glides through pork crackling and the ‘bark’ of a flame-roasted or Cajun-style ‘blackened’ joint even after hours of slow-cooking in your barbecue or oven. Also benefitting from I.O.Shen’s lighter weight, medium-sized handle for easier handling, the rounded end of this knife can be used for spreading thick sauces or glazes just like a palette knife.
Designed by experts for experts, this 14" serrated knife has been developed with help from British barbecue gurus like Alvin Harris aka DrSweetSmoke and Marcus Bawdon, the editor of UK BBQ magazine, who rates this as “a stunning blade” while Dr Sweetsmoke says: “This is 14" of laser-like steel finesse, combined with the perfect amount of flex for smooth, single stroke cutting.”
Sharpening – I.O.Shen recommend their Knife Wizard knife sharpener for maintaining the serrated blade of this long knife.
For I.O.Shen, the pursuit of an amazing knife sharpener was a personal one and once they found it, they realised they were onto something and brought the Electric Knife Wizard to us… it’s become a Lakeland customer favourite in the years since then so, when they came to us with this incredible knife range, we knew they would be high-calibre, premium pieces.
Developed after a visit to the knife sharpener factory in a secret location somewhere in the Far East, the team were offered some Japanese-style knives to try – they were very crude with basic handles but the blades were exceptionally sharp, so I.O.Shen set about developing them.
I.O.Shen believe good cooks deserve proper knives that perform brilliantly, so they improved the handles, brought them back to the UK and gave them to butchers, caterers and chefs for testing to see if the range would be up to scratch for commercial use. The response was incredible! Every one of the testers wanted to buy the samples immediately and more for their friends and colleagues – no-one had ever worked with such a reliably sharp blade before. In fact, certain well-respected professional chef blogs now say that I.O.Shen knives are better than most of the really famous German-style brands.
The secret is in the metal. It might seem obvious that a super-sharp edge is best made from a really hard metal, but super-hard metals are brittle and break easily. I.O.Shen have found a way to create a Triplex sandwich of super-hard steel between layers of a softer stainless steel that protect the core while allowing the Japanese-style 15°cutting edge to be sharpened to a keenness that lasts far longer than most.
Full tang handles
The handles have gone on to become things of beauty. Loosely based on the initials I.O.S, the oriental design that you see is an integral part of the Tai Tang – the pattern is created as one piece with the knife blade and the handle is painstakingly hand-finished with care once the heat-resistant ebonite handle has been moulded around the steel.
So, I.O.Shen have achieved a minor miracle… creating beautiful-looking knives that are perfectly weighted and balanced, with long-lasting blades that rarely need sharpening because they maintain their edge so well.
Recognised for their perfection by the Excellence in Housewares Awards, I.O.Shen knives are perfect for professional chefs and home cooks who’d like top-of-the-range, professional-quality knives for their own kitchen. There’s a knife in their range to suit any task as well as a choice of storage options and sharpeners.
Lifetime manufacturer's guarantee.
Find I.O.Shen Knife Care Instructions here.
Blade 36cm L.
Carriage restrictions: This item is despatched directly from our trusted supplier so please allow up to 7 working days for delivery. Please note that it is not eligible for our Express delivery service or available for delivery outside the UK mainland (it cannot be sent to the Channel Islands, Isle of Man or any other countries outside the UK).
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