We invite you to visit our showroom where you can view the entire Kin Knives collection and receive the help and guidance to purchase the right knife for you.
A phone call beforehand your visit is advised. As we are a small team, when we exhibit at food shows around the country we occasionally have to close the showroom for a few days.
Please see our upcoming office / showroom opening dates.
March
- Monday 10th – CLOSED
- Tuesday 11th – 10:30am-3:00pm
- Wednesday 12th – 10:30am-3:00pm
- Thursday 13th – 10:30am-3:00pm
- Friday 14th – 10:30am-3:30pm
- Monday 17th – 10:30am-3:00pm
- Tuesday 18th – 10:30am-3:00pm
- Wednesday 19th – 10:30am-3:00pm
- Thursday 20th – 10:30am-3:00pm
- Friday 21st – 10:30am-3:30pm
- Monday 24th – 10:30am-3:00pm
- Tuesday 25th – 10:30am-3:00pm
- Wednesday 26th – 10:30am-3:00pm
- Thursday 27th – 10:30am-3:00pm
- Friday 28th – 10:30am-3:30pm
- Monday 31st – 10:30am-3:00pm
Kin Knives
Unit B14,
Rendlesham,
Suffolk.
IP12 2TZ
What3Words Location ///snowmen.bids.shine
Opening times
At the moment our opening times change from month to month so please see above for this month’s opening times.
Sat: By appointment only. Please contact us.
Sun: Closed
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Mint Condition 🍃 Perfect cuts only!
#Chiffonade #ChiffonadeGoals #JapaneseSteel #CookingMagic #ChefLife #MintyFresh #Knife
Top of the morning to ya! 🍀 Happy St. Patrick’s Day!
To celebrate me being an eighth Irish (!) we made this delicious beef and @guinness stew! And you can too…
2 tbsp vegetable oil
1kg stewing beef, cut into large chunks
1 onion, roughly chopped
10 carrots, cut into large chunks
2 tbsp plain flour
500ml can Guinness
1 beef stock cube
pinch of sugar
3 bay leaves
A big thyme sprig
900g potatoes, peeled and chopped
3 parsnips, peeled and chopped
Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the stout and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.
Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with creamy parsnip mash for a true celebration of winter vegetables.
For the mash… Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.
Recipe from #bbcgoodfood.
🔪 SUS440C Gyuto 210mm, Turquoise Handle
Unbox a Takamura VG10 Gyuto 210mm with me!
The Gyuto is a great larger multipurpose knife, a typical chefs knife, a work horse, a good all rounder.
Happy International Women’s Day! 👩🏼💼
From the two main babes at Kin knives let’s celebrate the power of women!!! 💪
Harriet, AKA Big Boss Lady (left) originally ran Kin Knives alongside her Dad before fully taking over the reigns back in 2013.
Poppy (Right) has been a key role at exhibitions up and down the country for nearly 14 years and has recently joined the team to assist with the marketing side of the business!
#internationalwomensday
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We are pleased to say that 1% of all sales will be donated to the My Name'5 Doddie Foundation in memory of my late Father Tony Murland who battled Motor Neurone Disease.
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