Küchenmesser mit Holzgriff

Küchenmesser mit Holzgriff machen in jeder Küche eine gute Figur. Wir bieten eine große Auswahl an Messern mit Griffen aus verschiedenen Hölzern: Walnuss, Olive, Eiche und andere. Bitte beachten Sie, dass Küchenmesser mit Holzgriff nicht spülmaschinenfest sind.

Japanisches Messer Ittetsu Uraoshi Usuba Stamped IJS-11143 21cm
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Küchenmesser Ittetsu Uraoshi Usuba Stamped 21cm IJS-11143
Das japanische Küchenmesser Ittetsu Uraoshi Usuba wurde speziell zum Schneiden von Gemüse entwickelt. Die 21 cm lange, polierte Klinge besteht aus Shirogami #2 Kohlenstoffstahl. Der ovale Griff besteht aus Magnolienholz. Kohlenstoffstahl ist rostanfällig und muss stets trocken und sauber gehalten werden, um Oxidation und Verfärbungen zu vermeiden. Mit warmem Wasser von Hand waschen und mit einem Handtuch trocknen. Ittetsu-Messer werden in Echizen, Japan, handgefertigt.
172,06 €

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Japanisches Messer Ittetsu Uraoshi Ajikiri Stamped IJS-11101 10.5cm
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Küchenmesser Ittetsu Uraoshi Ajikiri Stamped 10.5cm IJS-11101
Ajikiri is used for small fish, meat and vegetable. Also it's a paring knife in the can be used as a small paring knife. Japanese kitchen knife Ajikiri Ittetsu IJS-11101 with 105 mm polished blade made of Shirogami #2 carbon steel. The blade is single bevel Uraoshi. The oval shaped handle is made of magnolia wood. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
69,83 €

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Japanisches Messer Yoshimi Kato Katana Aogami Super S/S clad Cherry D-911 16cm
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Küchenmesser Yoshimi Kato Katana Aogami Super S/S clad Cherry 16cm D-911
Japanese utility kitchen knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length is 160 mm. Handle – cherrywood. Recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
222,66 €

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Santoku Japanisches Messer Yu Kurosaki Fujin VG10 Damascus Wenge ZVD-165SAW 16.5cm
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Santoku Küchenmesser Yu Kurosaki Fujin VG10 Damascus Wenge 16.5cm ZVD-165SAW
Yu Kurosaki Santoku knife with wenge wood handle. Yu Kurosaki Fujin series fearture Nickel Damascus-patterned blades with a core of VG-10 stainless steel for professional with a hardness of 60-61 HRC, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The blade surface has Damascus and unique hammered FUJIN texture which causes an image of a Japanese god believed to control the wind. The handle of Santoku Fujin VG10 Damascus Series is made of Octagonal-shaped wenge wood. Handmade by Mr. Yu Kurosaki. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
270,23 €

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Kiritsuke Japanisches Messer Sukenari ZDP-189 Light Bocote S-148 24cm
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Kiritsuke Küchenmesser Sukenari ZDP-189 Light Bocote 24cm S-148
Kiritsuke knife Sukenari with 24 cm blade. The blade is made of powder tool steel ZDP-189 (3 layers). ZDP-189 is high-end stainless steel produced by the Japanese HITACHI company using the PM process.  It contains high volumes of carbon and content and has reputation for being one of the hardest steels you can find in the knife industry. It’s also well-known for its razor-sharp edge, great wear and corrosion resistance, and great durability. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari japanese chef knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
505,04 €

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Kiritsuke Japanisches Messer Sukenari ZDP-189 Light Bocote S-147 21cm
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Kiritsuke Küchenmesser Sukenari ZDP-189 Light Bocote 21cm S-147
Kiritsuke Japanisches Küchenmesser Sukenari ZDP-189 Light Bocote S-147 mit einer Klingenlänge von 210 mm. Dieses Messer hat eine einzigartige natürliche Holzstruktur aus achteckigem Bocote-Holzgriff, der eine Zwinge aus Büffelhorn hat. Die Klinge besteht aus Pulver-Werkzeugstahl ZDP-189 (3 Lagen). ZDP-189 ist ein hochwertiger Edelstahl, der von der japanischen Firma HITACHI im PM-Verfahren hergestellt wird. Es enthält große Mengen an Kohlenstoff und Inhalt und hat den Ruf, einer der härtesten Stähle zu sein, die Sie in der Messerindustrie finden können. Es ist auch bekannt für seine rasiermesserscharfe Kante, seine hervorragende Verschleiß- und Korrosionsbeständigkeit und seine lange Lebensdauer. Dieses japanische Sukenari-Messer darf nicht in der Spülmaschine gewaschen werden. Japanische Küchenmesser haben eine sehr harte, aber dünne Klinge. Es ist nicht erlaubt, mit japanischen Kochmessern Knochen und Fleisch mit Knochen, Kokosnüsse und andere Nüsse, andere harte Produkte zu schneiden.
480,75 €

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Kiritsuke Japanisches Messer Sukenari ZDP-189 Bocote S-127 21cm
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Kiritsuke Küchenmesser Sukenari ZDP-189 Bocote 21cm S-127
The kiritsuke Japanese kitchen knife Sukenari ZDP-189 Bocote S-127. Blade lenght is 210 mm. The blade is made of powder tool steel ZDP-189 (3 layers). ZDP-189 is high-end stainless steel produced by the Japanese HITACHI company using the PM process.  It contains high volumes of carbon and content and has reputation for being one of the hardest steels you can find in the knife industry. It’s also well-known for its razor-sharp edge, great wear and corrosion resistance, and great durability. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese  knives bones and meat with bones, coconuts and other nuts, other hard products. 
480,75 €

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Kiritsuke Japanisches Messer Sukenari 3 layers HAP-40 S-3112 27cm
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Kiritsuke Küchenmesser Sukenari 3 layers HAP-40 27cm S-3112
Sukenari kiritsuke knife S-3112. Blade length is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of kiritsuke knife Sukenari is made of HAP-40 steel (3 layers). This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
435,20 €

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Kiritsuke Japanisches Messer Sukenari 3 layers HAP 40 S-3111 24cm
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Kiritsuke Küchenmesser Sukenari 3 layers HAP 40 24cm S-3111
Sukenari kiritsuke knife S-3111. Blade length is 240 mm. Traditional Japanese octagonal magnolia handle. Blade of kiritsuke knife Sukenari is made of HAP 40 steel (3 layers). This Sukenari kiritsuke japanese knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
384,60 €

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Gyuto Japanisches Messer Yu Kurosaki Shizuku R2 Keyaki ZR-210CH 21cm
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Gyuto Küchenmesser Yu Kurosaki Shizuku R2 Keyaki 21cm ZR-210CH
Yu Kurosaki Shizuku R2 Gyuto Chef Messer. Das japanische Kochmesser Gyuto, beidseitig geschliffen, entspricht im Wesentlichen dem Küchenmesser, das wir im Westen Kochmesser nennen. Das Tsuchime-Finish im Muster „Shizuku“ (Tropfen) hebt sich stark von anderen Messern ab und verleiht dem Messer eine einzigartige Optik. Ansonsten ist das Messer eine klassische 3-Lagen Konstruktion mit R2 Kernlage. 
369,42 €

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Bunka Japanisches Messer Yu Kurosaki Shizuku R2 Keyaki ZR-165BU 16.5cm
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Bunka Küchenmesser Yu Kurosaki Shizuku R2 Keyaki 16.5cm ZR-165BU
Yu Kurosaki Shizuku R2 Bunka Messer. Das Bunka Messer ist eine Art Hybrid aus Santoku und Gyuto (Kochmesser). Es ähnelt aber eher dem Schneidkantenprofil eines Santokus. Dazu hat das Bunka Messer eine ausgeprägte Spitze im umgekehrten Tanto-Profil, die sich hervorragend zum Parieren von Fleisch, aber auch für diverse Zierschnitte eignet. Das Tsuchime-Finish im Muster „Shizuku“ (Tropfen) hebt sich stark von anderen Messern ab und verleiht dem Messer eine einzigartige Optik. Ansonsten ist das Messer eine klassische 3-Lagen Konstruktion mit SG2 oder R2 Kernlage. SG2 und R2 Stahl sind identisch legiert, werden allerdings von unterschiedlichen Herstellern verkauft.
354,23 €

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Sujihiki Japanisches Messer Tsutomu Kajiwara TK-1128 27cm
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Sujihiki Küchenmesser Tsutomu Kajiwara 27cm TK-1128
Japanese kitchen knife sujihiki handmade by Tsutomu Kajiwara. Blade 27 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife.
253,02 €

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Gyuto Japanisches Messer Yoshimi Kato SG2 D-1605 21cm
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Gyuto Küchenmesser Yoshimi Kato SG2 21cm D-1605
Japanisches Kochmesser, handgefertigt vom Schmied Yoshimi Kato. Das Gyuto ist die japanische Version des klassischen westlichen Kochmessers. Japanische Kochmesser sind bekannt für ihre leichte und dünne Klinge, die lange Schnitthaltigkeit bietet. Die Klinge besteht aus SG2-Stahl mit Nashiji-Beschichtung. Klingenlänge 210 mm. Griff: Palisanderholz. Nicht versuchen, gefrorene Produkte oder Knochen zu schneiden, zu schlagen oder zu hacken. Die Klinge kann splittern oder brechen. Handwäsche mit warmem Wasser und Handtuch trocknen.
292,50 €

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Kiritsuke Japanisches Messer Tsutomu Kajiwara TK-1126 24cm
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Kiritsuke Küchenmesser Tsutomu Kajiwara 24cm TK-1126
Japanese kiritsuke knife handmade by Tsutomu Kajiwara. Blade 24 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
247,96 €

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Japanisches Messer Tsutomu Kajiwara Petty TK-1111 9cm
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Küchenmesser Tsutomu Kajiwara Petty 9cm TK-1111
Handmade japanese kitchen Petty knife by Tsutomu Kajiwara. Blade 90 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Weight 80 g. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
146,75 €

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Kochmesser Old Hickory Cook Knife 79-8 OH7045 21cm
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Küchenmesser Old Hickory Cook Knife 79-8 21cm OH7045
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Old Hickory Cook Knife 79-8 is 13" (33 cm) overall. This Cook Knife is a must-have for any kitchen. It performs beautifully for slicing, chopping, dicing and more. The 8.13" (21 cm) high carbon steel blade, satin finish blade. Brown hardwood handle. Clam packed. Made in the USA.
25,30 €

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Japanese kitchen knife Seki Kanetsugu Nami 4 pcs 9204 10cm - 1
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Küchenmesser Seki Kanetsugu Nami 4 Stück 10cm 9204
Seki Kanetsugu Nami Steak knives 4 pcs of different colours.  Steak knives Nami are made of coreless Damascus (laminated material of VG2 and VG10), blending high-tech with swordsmith tradition, the highest quality comfort was born. Seki Kanetsugu uses  “ocean wave” motif which came from a traditional Japanese painting. The founder Kanetsugu began to make the Japanese swards in the 14th century at Mino. Now Seki Kanetsugu incorporates "Hamaguriha" which is the sectional shape of Japanese sword into kitchen knife, making knife that lasts sharpness. Seki Kanetsugu Nami Steak knives are not allowed to wash in dishwasher.  
403,83 €

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Nakiri Japanisches Messer Gihei Hamono Aogami 2 Iron clad GH-503 15cm
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Nakiri Küchenmesser Gihei Hamono Aogami 2 Iron clad 15cm GH-503
Japanese kitchen knife azuma nakiri 150 mm by Gihei Hamono. Blade is made of Aogami 2 steel with iron clad. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono Nakiri has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
151,81 €

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Gyuto Japanisches Messer Daisuke Nishida Shirogami DN-11213 21cm
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Gyuto Küchenmesser Daisuke Nishida Shirogami 21cm DN-11213
Japanese chef knife gyuto is handmade by Daisuke Nishida. Blade length 210 mm. Blade of this chef knife is made of Shirogami carbon steel. The whole is complemented by a handle made  of cherry wood  finished  with a plastic cap. The structure is extremely light and the D-shaped  handle perfectly fits the hand. Weight is 203 g. This  knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Daisuke Nishida knives due to hand-made may slightly differ from the pictures and dimensions shown. 
191,29 €

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Nakiri Japanisches Messer Goko Hamono Shirogami S/S Clad GHO-004 16.5cm
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Nakiri Küchenmesser Goko Hamono Shirogami S/S Clad 16.5cm GHO-004
Goko Hamono nakiri knife with is 16,5 cm blade. The nakiri featured here is a perfect example of their philosophy. Utilizing a core of white #1 steel with a stainless cladding, the Goko nakiri is made with a slightly asymmetric edge grind. The steel is hardened to 60 HRC. A lovely rustic finish and oak wood octagonal handle complete the package.
200,40 €

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Sujihiki Japanisches Messer Ryusen Hamono Bonten Unryu BU-309 27cm
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Sujihiki Küchenmesser Ryusen Hamono Bonten Unryu 27cm BU-309
Sujihiki knife Ryusen Hamono Bonten Unryu Wa with 27 cm blade. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables. The Bonten Unryu is one of the signature lines by Ryusen. It is considered as one of the best VG10 line by any Japanese maker, because of its unmatched artistics and more importantly, their VG10 blades are hande forged one-by-one. The blade of the Unryu wa series, is constructed identical as the western handle Unryu series. It has a core of VG-10, with 63 layers of stainless damascus steel. The blade is relatively thin, with a medium / light weight, but not as thin as a laser. Due to the classic Japanese perfectly shaped octagonal handle, it is easy to control and effortlessly will do exactly what it is made for cutting perfectly. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Gyuto  knife goes in black gift box.
469,61 €

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Gyuto Japanisches Messer Ryusen Hamono Bonten Unryu BU-303 24cm
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Gyuto Küchenmesser Ryusen Hamono Bonten Unryu 24cm BU-303
The Bonten Unryu is one of the signature lines by Ryusen. It is considered as one of the best VG10 line by any Japanese maker, because of its unmatched artistics and more importantly, their VG10 blades are hande forged one-by-one. The blade of the Unryu wa series, is constructed identical as the western handle Unryu series. It has a core of VG-10, with 63 layers of stainless damascus steel. The blade is relatively thin, with a medium / light weight, but not as thin as a laser. Due to the classic Japanese perfectly shaped octagonal handle, it is easy to control and effortlessly will do exactly what it is made for cutting perfectly. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Gyuto  knife goes in black gift box.
364,35 €

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Küchenmesser Old Hickory Butcher OH7113 35.6cm
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Küchenmesser Old Hickory Butcher 35.6cm OH7113
Professional Butcher knife with 14" blade American Handcrafted. This knife has high carbon steel blades and genuine hickory wood handles. The blade is tempered and hand ground to retain sharpness, and the handle is flame burnt and buffed for a unique antiqued finish. Without sheath. 
39,47 €

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Küchenmesser Old Hickory Butcher OH7111 25.4cm
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Küchenmesser Old Hickory Butcher 25.4cm OH7111
Professional Butcher knife with 10" blade American Handcrafted. This knife has high carbon steel blades and genuine hickory wood handles. The blade is tempered and hand ground to retain sharpness, and the handle is flame burnt and buffed for a unique antiqued finish. Without sheath. 
34,41 €

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