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Santoku Japanese kitchen knife Miyabi 5000MCT MIZU 32917-181-0 18cm
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Santoku Kitchen knife Miyabi 5000MCT MIZU 18cm 32917-181-0
Miyabi MIZU 5000MCT Santoku Japanese chef´s knife with its measuring 18 cm in length is idealy suitable for cutting and chopping  vegetables, herbs and also meat, fish and other products. This series 5000MCT has a core of MC 63, microcarbide powdereel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan.
€225.00

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Nakiri Japanese kitchen knife Kajibe KJB-002 16.5cm
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Nakiri Kitchen knife Kajibe 16.5cm KJB-002
Kajibe nakiri knife with blade length 165 mm. Nakiri's flat blade is meant for the push/pull chopping of vegetables. Handle is made of chestnut. Blade of this Kajibe nakiri knife is made of Aogami #2 iron clad steel. Weight is 190 g. Kajibe knives are hand-forged by master blacksmith Kunio Ishikawa and his son. This nakiri 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. 
€141.13

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Santoku Japanese kitchen knife Kajibe KJB-001 16.5cm
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Santoku Kitchen knife Kajibe 16.5cm KJB-001
Kajibe santoku knife with blade length 165 mm. Traditional Japanese chestnut handle. Blade of this Kajibe santoku knife is made of Aogami #2 iron clad steel. Kajibe knives are hand-forged by master blacksmith Kunio Ishikawa and his son. This santoku 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. 
€141.13

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Kiritsuke Japanese kitchen knife Sukenari Aogami Super S-417 21cm
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Kiritsuke Kitchen knife Sukenari Aogami Super 21cm S-417
Sukenari kiritsuke knife with blade length 210 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of 3 Layered S/S Clad Aogami Super. This kiritsuke 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. 
€258.06

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Santoku Japanese kitchen knife Sukenari Aogami Super S-410 19cm
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Santoku Kitchen knife Sukenari Aogami Super 19cm S-410
Sukenari santoku knife with blade length 190 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of 3 Layered S/S Clad Aogami Super. This santoku 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. 
€254.03

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Gyuto Japanese kitchen knife Miyabi 5000MCT MIZU 32911-201-0 20cm
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Gyuto Kitchen knife Miyabi 5000MCT MIZU 20cm 32911-201-0
Miyabi MIZU 5000MCT Gyutoh Japanese chef´s knife with its measuring 20 cm in length is suitable for cutting and separating fish and meat. Its pointed tip and sturdy enable clean cuts to be made. This series 5000MCT has a core of MC 63, microcarbide powder steel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
€225.00

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Sujihiki Japanese kitchen knife Miyabi 5000MCT MIZU 32910-241-0 24cm
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Sujihiki Kitchen knife Miyabi 5000MCT MIZU 24cm 32910-241-0
Miyabi MIZU 5000MCT Sujihiki Japanese knife with its long and narrow 24 cm blade with ergonomic handle is ideal for cutting meat, fish, fruits for thin slices. This series 5000MCT has a core of MC 63, microcarbide powdereel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
€233.06

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Bread knife Miyabi 5000MCT MIZU 32916-241-0 23cm
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Kitchen knife Miyabi 5000MCT MIZU 23cm 32916-241-0
Miyabi MIZU 5000MCT Japanese bread knife 23 cm has a tough serrated edge, so it can easily cut through bread crusts and pastries. The double-edged blade and Honbazuke honing give the knife its sharpness. This series 5000MCT has a core of MC 63, microcarbide powdereel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only. Using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
€225.00

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Japanese kitchen knife Seki Kanetsugu Pro J Petty 6002 15cm
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Kitchen knife Seki Kanetsugu Pro J Petty 15cm 6002
Petty knife with 15 cm blade from Seki Kanetsugu Pro J series. After yers of research for the ultimate performance kitchen knives in functional materials and design, Mr. Kawamura of Kanetsugu has released the innovative line of Pro J Series.Hammer Forged Tsuchime Blade has cladding blade construction. Blade core is made of special high grade Cobalt steel called ZA-18 from Aichi Steel Company, sandwiched with AUS-2 stainless steel. This is the first kitchen knife to use this new formula steel of ZA-18.Mr. Kawamura explains Aichi Steel Ccompany has recently developed this ZA-18 to compete or even outperform VG-10. It is heat treated and then ice hardened (Sub-Zero quench) to the Rockwell hardness of HRc. 60-61. The Chemical Composition of ZA-18 is similar to the VG-10, but contains higher Carbon (1.20 vs. 1.05), Chromium (18.0 vs. 15.5), Molybdenum (1.50 vs. 1.20) and Cobalt (1.80 vs. 1.5) for added hardness, durability and rust-resistance. In fact, before Mr. Kawamura decides to use this steel for Pro J Series, he has tested it many times and proved it's incredible cutting performance and potential. Japanese technology of the cladding blade construction also has many advantages in the durability and maintenance, because the AUS-2 outer steel protects the core steel, and makes the blade extra strong to bending and breaking for the different hardness steel layers.The handle is made of Black-Pakkawood handle, comes with nice accent of red color micro fiber spacer and stainless steel bolster. It is ergonomically designed with slightly slanted bolster forge welded into the tang and full tang hand rounded handle slab to fit with your hand.
€68.55

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Gyuto Japanese kitchen knife Miyabi 5000MCT MIZU 32911-241-0 24cm
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Gyuto Kitchen knife Miyabi 5000MCT MIZU 24cm 32911-241-0
Miyabi MIZU 5000MCT Gyutoh Japanese chef´s knife with its measuring 24 cm in length is suitable for cutting and separating fish, meat and vegetables. Its pointed tip and sturdy enable clean cuts to be made. This series 5000MCT has a core of MC 63, microcarbide powder steel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
€241.13

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Utility kitchen knife Miyabi 5000MCT Shotoh MIZU 32910-131-0 13cm
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Kitchen knife Miyabi 5000MCT Shotoh MIZU 13cm 32910-131-0
The Shotoh 13 cm knife from Miyabi is designed for the slicing, cutting and peeling of fruit and vegetables. Preparing cold platters or delicious curries containing lots of vegetables are easy with this knife. This series MIZU 5000MCT has a core of MC 63, microcarbide powder steel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
€160.48

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Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel VG-10 D-1906 24cm
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Gyuto Kitchen knife Yoshimi Kato Black Nickel VG-10 24cm D-1906
Japanese chef knife gyuto hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus. Blade length 240 mm. Handle - rosewood. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
€258.06

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Yanagiba Japanese kitchen knife Seki Kanetsugu sushi and sashimi 8022 24cm - 1
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Yanagiba Kitchen knife Seki Kanetsugu Heptagon-Silver sushi and sashimi 24cm 8022
Single Bevel Edge with a slightly concaved flat back, solid High Carbon Molybdenum Vanadium Stainless steel blade is hand sharpened with Japanese whetstone for excellent cutting performance. Mr. Kawamura from Kanetsugu has been researching and challenged for different material, construction and design for extra advantages. The full blade tang is injection molded with dark blue heat-resistant ABS resin bolster/butt-end and silver anodized aluminum grip to prevent water getting into the handle for sanitary and rust resistance. The septangle shaped handle is also very unique and comfortable in your handle. When you look and hold the knife, you will feel a totally different texture and atmosphere.
€64.52

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Gyuto Japanese kitchen knife Yu Kurosaki Fujin VG10 Damascus Keyaki ZVD-180CH 18cm
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Gyuto Kitchen knife Yu Kurosaki Fujin VG10 Damascus Keyaki 18cm ZVD-180CH
Yu Kurosaki Chef knife, 18 cm. 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 Chef knife Fujin VG10 Damascus Series is made of Octagonal-shaped keyaki wood. Handmade by Mr. Yu Kurosaki. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
€237.90

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Sabitoru Rust eraser Medium
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Sabitoru Rust eraser Medium
Rust erasers are used to remove rust from knives, but can also be very useful in re-finishing blade surfaces and cleaning up scratches.
€8.06

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Sabitoru Rust eraser Fine
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Sabitoru Rust eraser Fine
Rust erasers are used to remove rust from knives, but can also be very useful in re-finishing blade surfaces and cleaning up scratches.
€8.06

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Folding knife Spyderco Endura 4 Lockback Purple C10FPPR 9.6cm
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Folding knife Spyderco Endura 4 Lockback Purple 9.6cm C10FPPR
Folding knife Spyderco Endura 4 is 5" closed. Knife has 3.75" VG-10 stainless blade and purple textured FRN handle. Lockback. Thumb pull. Pocket clip. Full flat ground blade. 
€96.77

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Japanese kitchen knife Seki Kanetsugu Nami Wine 92011 10cm
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Kitchen knife Seki Kanetsugu Nami Wine 10cm 92011
Seki Kanetsugu Nami Steak knife Wine colour. Steak knife Nami is 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.
€120.16

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Folding knife Mcusta Shinra Mixture Ripple MC-0141G 7.1cm
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Folding knife Mcusta Shinra Mixture Ripple 7.1cm MC-0141G
The Mcusta Shinra Mixture Ripple MC-0141G folder is a stylish Japanese gentleman's knife.The handle is made from ironwood. This knife is enhanced with a remarkable blade with a core made from SPG2-powdered steel. An extremely hard type of steel that retains its sharpness for a long time. The core is laminated in between three layers of softer steel. Includes a belt sheath. Weight 93 g.
€229.84

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Folding knife Higonokami Aogami 9.5cm
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Folding knife Higonokami Aogami 9.5cm
The Higonokami folder from the Japanese manufacturer Nagao Higonokam is designed for everyday use. The blade is made of Japanese aogami carbon steel. The brass handle is equipped with a hole for the safety rope. The knife weighs about 70 g.
€28.23

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Sujihiki Japanese kitchen knife Sukenari 3 layers ZDP189 S-116 27cm
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Sujihiki Kitchen knife Sukenari 3 layers ZDP189 27cm S-116
Sukenari sujihiki knife. Blade lenght is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of chef knife Sukenari is made of ZDP-189 steel (3 layers). This Sukenari sujihiki 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. 
€298.39

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Santoku Japanese kitchen knife Yoshimi Kato Ginsan D-702CW 17cm
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Santoku Kitchen knife Yoshimi Kato Ginsan 17cm D-702CW
Santoku knife with satin finished ginsan blade made by Yoshimi Kato. Yoshimi Kato uses Ginsan, or Silver-3, steel as the main element of this line of blades. G3 steel is well known for its excellent edge properties. Blade length 170 mm. Handle – cherrywood. For santoku Yoshimi Kato Ginsan 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.
€197.58

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Santoku Japanese kitchen knife Yu Kurosaki Shizuku R2 Keyaki ZR-165SA 16.5cm
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Santoku Kitchen knife Yu Kurosaki Shizuku R2 Keyaki 16.5cm ZR-165SA
Yu Kurosaki Santoku knife with 165 mm blade. This Yu Kurosaki series feartures R2 tsuchime-finish blades. This handmade R2 santoku has an incredible level of finish and polish, with Kurosaki's signature "Shizuku" Tsuchime patterns that are both aesthetically pleasing and functional. Octagon handle is made of keyaki wood. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits. Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. Avoid glass, metal, countertops, and other rigid, non-forgiving surfaces. Yu Kurosaki works in Takefu Knife Village.
€282.26

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Petty Japanese kitchen knife Makoto Kurosaki Petty STYLK-201 13.5cm
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Petty Kitchen knife Makoto Kurosaki Petty 13.5cm STYLK-201
Japanese petty knife handmade by Makoto Kurosaki. 135 mm SPG2 blade with stainless steel clad. Handle: cherrywood. Handwash in warm water and towel dry. Do not cut frozen foods. Makoto Kurosaki is an exceptionally talented blacksmith working in Takefu Knife Village.
€137.10

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