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Yanagiba Japanisches Messer Ittetsu Uraoshi Stamped Shirogami 2 IJS-11125 27cm
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Yanagiba Küchenmesser Ittetsu Uraoshi Stamped Shirogami 2 27cm IJS-11125
Polished blade the knife Ittetsu Uraoshi Yanagiba IJS-11125 is made of Shirogami #2 carbon steel. The blade lenght is 270mm. Handle is made from magnolia and has good water resistance. This knife has a bevel on only one side of the blade, to help achieve even slices. 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.
96,77 €

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Yanagiba Japanisches Messer Ittetsu Uraoshi Stamped Shirogami 2 IJS-11124 24cm
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Yanagiba Küchenmesser Ittetsu Uraoshi Stamped Shirogami 2 24cm IJS-11124
The japanese knife Ittetsu Uraoshi Yanagiba IJS-11124  with 240mm blade.  Polished blade is  made of Shirogami #2 carbon steel. Handle is made from magnolia and has good water resistance. This knife has a bevel on only one side of the blade, to help achieve even slices. 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.
79,03 €

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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.
137,10 €

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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.
55,65 €

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Feststehendes Messer Kanetsune Kinka KB154 45.1cm
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Feststehendes Messer Kanetsune Kinka 45.1cm KB154
Das Kanetsune-Kinka-Schwert ist insgesamt 25,25 Zoll (64,14 cm) lang. Es hat eine 17,75 Zoll (45,09 cm) lange Shirogami-Klinge Nr. 2 aus weißem Stahl. Gelber, mit Kordel umwickelter Eichengriff. Gürtelscheide aus Magnolienholz.
516,13 €

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Petty Japanisches Messer Mutsumi Hinoura MHC-1103 15cm
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Petty Küchenmesser Mutsumi Hinoura 15cm MHC-1103
Petty knife handmade by Mutsumi Hinoura.  Ideal for cutting vegetables and meat that are too small for a Chef’s knife. Blade length 150 mm. Blade of this petty knife is made of Shirogami #2 iron clad steel. Handle - baked chestnut. Weight is 155 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. 
112,10 €

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