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Böker Tube Scarf Treebrand Red 09BO190
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Böker Tube Scarf Treebrand Red 09BO190
The multifunktional Böker Tube Scarf Treebrand Red 09BO190  tube scarf is extremely stretchable and can be used as a scarf, bracelet, headband, hair band, balaclava or headscarf. The versatile cold and sun protection made of polyester with an abstract damask pattern performs as a useful companion in the wilderness as well as during sports or in everyday life. Dimensions: L. 45.5 cm x W. 25.5 cm.
€7.26

In stock

Sharpening stone Suehiro 8000/3000 EKN183-C
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Sharpening stone Suehiro 8000/3000 EKN183-C
The Suehiro 3000/8000 Double-Sided Japanese Whetstone is designed for fine sharpening, edge refinement and finishing kitchen knives. Its two abrasive surfaces with different grit levels allow you to complete the final stages of sharpening using a single stone. The 3000-grit side is used to refine the cutting edge after initial sharpening and remove minor imperfections, while the 8000-grit side provides a fine finishing polish, smooths out sharpening marks and produces an exceptionally sharp, refined edge. This combination is particularly suitable for maintaining high-quality Japanese kitchen knives, including those made from carbon and powder metallurgy steels. The whetstone measures 183 × 62 × 26 mm and comes with a base that provides stability during sharpening. Its total weight, including the base, is 641 g. The 3000/8000 grit combination is ideal for regular edge maintenance without having to return to coarse abrasives, provided the cutting edge is already in good condition. Before use, wet the whetstone according to the manufacturer's instructions. During sharpening, keep the surface moist and maintain a consistent sharpening angle. Suehiro is a renowned Japanese manufacturer of sharpening stones, producing high-quality whetstones for both professional chefs and home users.
€43.82

In stock

Santoku Japanese kitchen knife Ittetsu Hokiyama OEM Shirogami IWH-504 16.5cm
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Santoku Kitchen knife Ittetsu Hokiyama OEM Shirogami 16.5cm IWH-504
The Ittetsu Hokiyama OEM Series Santoku is a Japanese knife featuring a 165 mm blade. Its versatile length offers excellent control, while the wide blade makes it convenient to transfer sliced ​​ingredients from a cutting board. The "hammered" (tsuchime) finish—a distinctive surface treatment—creates small indentations in the metal, giving the blade a striking texture and helping to prevent moist food from sticking to its surface. The core of the blade is crafted from Japanese Shirogami #1 (White Steel #1) carbon steel, encased in stainless steel cladding. This high-carbon steel is prized for its ability to take an exceptionally sharp edge; it is easy to sharpen on water stones and allows for precise, clean cuts. While the stainless steel cladding protects the sides of the blade from corrosion and simplifies maintenance, the carbon steel core itself remains susceptible to rust and the development of a patina. The handle is made of wenge wood, with a bolster crafted from walnut. This knife requires careful handling: it is not suitable for chopping bones or cutting frozen foods, and it should not be cleaned in a dishwasher.
€126.69

In stock

Gyuto Japanese kitchen knife Tadokoro Hamono SG2 S/S Clad MT-7130 21cm
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Gyuto Kitchen knife Tadokoro Hamono SG2 S/S Clad 21cm MT-7130
The Tadokoro Hamono MT-7130 Gyuto, featuring a 210mm blade, is a striking Japanese chef’s knife that blends traditional geometry with the advantages of modern powder steel. Of particular note is the *shinogi* geometry—defined by a distinct transition line between the flat of the blade and the bevels—which gives the knife its signature Japanese profile. Each piece is handcrafted at the Tadokoro Hamono workshop, led by Makoto Tadokoro.
The core of the blade is forged from SG2 (R2) powder steel, encased in stainless steel cladding. SG2 is prized for its high hardness, wear resistance, and exceptional edge retention, ensuring the knife remains sharp even through regular, intensive use. The steel’s fine-grained structure allows for a thin, aggressive cutting edge that delivers clean, effortless slices. The stainless steel cladding enhances the knife’s practicality and simplifies daily maintenance. The design is completed by a handle crafted from exquisite quince burl, accented with a white buffalo horn bolster. The combination of rare natural materials, expert craftsmanship, and professional-grade sharpening makes this Gyuto a worthy addition for any connoisseur of Japanese knife-making.
€636.65

In stock

Santoku Japanese kitchen knife Tadokoro Hamono VG-10 S/S Clad MT-6122 18cm
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Santoku Kitchen knife Tadokoro Hamono VG-10 S/S Clad 18cm MT-6122
The Tadokoro Hamono Santoku, featuring a 180 mm blade, is a versatile Japanese kitchen knife designed for preparing meat, fish, vegetables, and herbs. Its wide blade, with a relatively straight cutting edge, is well-suited for slicing, dicing, and mincing. Each knife is handcrafted at the Tadokoro Hamono workshop and sharpened by Makoto Tadokoro—a renowned Japanese master sharpener who places meticulous focus on blade geometry and the quality of the cutting edge. The core of the blade is forged from Japanese VG-10 stainless steel, protected by stainless steel cladding. VG-10 is highly valued for its excellent balance of hardness, wear resistance, and corrosion resistance, as well as its ability to retain a sharp edge for a long time. The steel’s composition—which includes chromium, molybdenum, vanadium, and cobalt—contributes to its superior performance characteristics. Compared to carbon steels, VG-10 is easier to maintain and does not require constant humidity control, though it is still recommended to wipe the knife dry after washing. The handle is crafted from quince burl, accented by a bolster made of white buffalo horn. These natural materials ensure that every handle features a unique pattern, giving each knife a distinctive and striking appearance.
€462.15

In stock

Gyuto Japanese kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad MT-1130 21cm
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Gyuto Kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad 21cm MT-1130
The Tadokoro Hamono Gyuto—a Japanese chef’s knife with a 210 mm blade—is a versatile tool designed for a wide range of kitchen tasks. Its ideal blade length makes it excellent for slicing meat, fish, vegetables, and fruit, allowing for smooth, continuous cuts and the handling of larger ingredients. Each knife is handcrafted at the Tadokoro Hamono workshop under the supervision of Makoto Tadokoro. The master places special emphasis on the geometry of the cutting edge, sharpening, and final finishing, resulting in a blade that combines exceptional sharpness with meticulous craftsmanship. The core of the blade is made from Japanese Shirogami #1 (White Steel #1) carbon steel, encased in iron cladding. This steel is highly valued for its ability to achieve an incredibly sharp edge and for being easy to sharpen on water stones. A *kasumi* finish gives the surface a distinctive matte appearance, creating a striking contrast between the core steel and the cladding. The handle is crafted from quince burl, accented by a bolster made of white buffalo horn. As the steel is not stainless, the knife must be washed and thoroughly dried immediately after use; it should never be left in a damp environment.
€477.29

In stock

Petty Japanese kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad MT-1112 15cm
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Petty Kitchen knife Tadokoro Hamono Shirogami 1 Iron Clad 15cm MT-1112
The Tadokoro Hamono MT-1112 petty knife, featuring a 150 mm blade, is a compact, high-quality, handcrafted Japanese knife. It is well-suited for precision tasks involving vegetables, fruits, herbs, meat, and fish—ideal for peeling, slicing smaller ingredients, removing membranes, and performing delicate culinary work. This model is handcrafted at the Tadokoro Hamono workshop under the supervision of master craftsman Makoto Tadokoro, who personally oversees the sharpening and final finishing of each blade. It features a *shinogi* geometry—a distinct transition line between the flat of the blade and the bevels—a hallmark of traditional Japanese knife design.
The blade is forged from Shirogami #1 (White Steel #1) carbon steel with iron cladding (*iron-clad* construction). This steel is highly regarded by enthusiasts of traditional Japanese cutlery for its ability to take an exceptionally sharp edge and its ease of sharpening. The *kasumi* finish creates a characteristic matte surface, offering a subtle contrast between the core steel and the cladding. The handle is crafted from quince burl, accented by a ferrule (bolster) made of white buffalo horn. Please note that the blade is not stainless and requires proper maintenance: after use, the knife should be washed, wiped completely dry, and never left damp.
€397.61

In stock

Petty Japanese kitchen knife Kenshiro Hatono Ginsan Damascus KH-4102 13.5cm
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Petty Kitchen knife Kenshiro Hatono Ginsan Damascus 13.5cm KH-4102
The Kenshiro Hatono KH-4102 Japanese petty knife, featuring a 135 mm blade, is designed for precision tasks involving smaller ingredients. Its compact size is ideal for peeling and slicing fruits and vegetables, mincing herbs, preparing meat and fish, and performing delicate operations that require excellent control. A petty knife serves as a practical complement to a primary chef’s knife; it is also well-suited as a go-to knife for those with smaller hands and makes for a thoughtful, elegant gift. The blade’s core is crafted from Ginsan (Silver 3) steel, which offers an excellent balance of corrosion resistance, high hardness, and ease of sharpening. A "Sapphire" finish gives the blade a distinctive, striking appearance. The handle is made of maple, while the bolster is crafted from walnut; this combination of two wood types creates a bold contrast that highlights the natural texture of the materials. This knife should not be cleaned in a dishwasher, nor should it be used on frozen items or other excessively hard ingredients.
€218.33

In stock

Nakiri Japanese kitchen knife Kunio Masutani Tall VG-10 Damascus Pakka M-31324 17cm
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Nakiri Kitchen knife Kunio Masutani Tall VG-10 Damascus Pakka 17cm M-31324
The Tall Nakiri vegetable knife by Masutani Hamono, featuring a 170 mm blade, differs from a classic nakiri by having a wider and taller blade profile. This shape provides extra space for slicing and chopping vegetables, and also makes it convenient to scoop up prepared ingredients from a cutting board using the broad side of the blade. Each knife is entirely handcrafted by the renowned Japanese bladesmith Kunio Masutani.
The blade is forged from Damascus steel with a core of VG-10—a popular Japanese stainless steel alloyed with chromium, molybdenum, vanadium, and cobalt. It is prized for its excellent hardness, wear resistance, corrosion resistance, and ability to retain a sharp edge for a long time. The multi-layered Damascus construction creates a distinctive pattern on the blade’s surface, while the black "Kokuryu" finish gives it a striking dark hue and added texture. The handle is crafted from black Pakkawood—a composite material made of wood layers impregnated with resin. It is moisture-resistant, highly durable, and well-suited for kitchen knives.
This knife is designed primarily for processing vegetables and other soft food items. It should not be used for chopping bones, cutting frozen foods, or handling other hard materials. The knife is not dishwasher safe; for proper maintenance, it should be washed by hand and wiped completely dry.
€126.69

In stock

Santoku Japanese kitchen knife Makoto Kurosaki STYLK-502 16.5cm
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Santoku Kitchen knife Makoto Kurosaki 16.5cm STYLK-502
The Makoto Kurosaki Santoku, featuring a 165 mm blade, is a versatile Japanese kitchen knife designed for everyday culinary tasks. Its wide blade, with the characteristic Santoku profile, is well-suited for slicing meat, fish, vegetables, and herbs. The blade is crafted from SPG STRIX powdered stainless steel, clad in stainless steel layers. This steel boasts high hardness (approximately 64–65 HRC) and excellent wear resistance, allowing it to retain its sharp edge for a long time. When necessary, the knife can be sharpened using water stones. A "Black Hammer" finish highlights the texture of the blade and gives it an authentic, distinctive appearance. The handle is made of Makassar ebony, accented with a decorative green ring and a bolster crafted from black Pakkawood. Makoto Kurosaki is the brother of the renowned Japanese bladesmith Yu Kurosaki.
€262.94

In stock

Petty Japanese kitchen knife Makoto Kurosaki STYLK-501 13.5cm
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Petty Kitchen knife Makoto Kurosaki 13.5cm STYLK-501
The Makoto Kurosaki STYLK-501 is a compact Japanese petty knife designed for peeling, slicing, and preparing small ingredients. Its narrow blade offers excellent control for precision tasks, making it ideal for delicate work such as peeling, removing membranes, or fine slicing. This model combines a compact form factor with exceptional cutting performance. The blade is crafted from SPG STRIX powdered stainless steel, featuring stainless steel cladding. This advanced steel is characterized by its high hardness (approximately 64–65 HRC), superior wear resistance, and long-lasting edge retention, while remaining relatively easy to sharpen on water stones. A "Black Hammer" finish gives the blade surface a distinctive, textured appearance. The handle is made from Makassar ebony, accented by a green decorative ring and a bolster crafted from black Pakkawood. Makoto Kurosaki is the brother of the renowned Japanese bladesmith Yu Kurosaki.
€238.25

In stock

Honesuki Japanese kitchen knife Matsubara Hamono Shirogami 1 KT-515 15cm
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Honesuki Kitchen knife Matsubara Hamono Shirogami 1 15cm KT-515
The Matsubara Hamono (Tanaka Kama Industry) Honesuki (KT-515) is a specialized Japanese knife designed for butchering poultry, deboning meat, and working around joints. Its distinctive, angular blade features a reinforced construction, offering excellent control when performing precise tasks near bones, tendons, and joints. The pointed tip is ideal for cleanly separating meat, while the compact shape allows for confident handling when processing chicken, duck, or other poultry. The blade is crafted from Japanese Shirogami #1 (White Steel No. 1) carbon steel, clad in stainless steel. This steel is exceptionally hard, capable of achieving a razor-sharp edge, and is easy to sharpen using water stones. A black finish protects the blade and gives it an authentic, traditional appearance. The octagonal handle is made of walnut, featuring a bolster crafted from Makassar ebony accented by a decorative hard maple ring. Because the cutting edge is made of carbon steel, it requires proper maintenance: the knife must be washed and wiped completely dry after every use.
€143.43

In stock

Nakiri Japanese kitchen knife Matsubara Hamono Shirogami 1 KT-508 16.5cm
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Nakiri Kitchen knife Matsubara Hamono Shirogami 1 16.5cm KT-508
The Matsubara Hamono (Tanaka Kama Industry) KT-508 Nakiri is a traditional Japanese knife designed for slicing and chopping vegetables. Its wide, rectangular blade—featuring a nearly straight cutting edge—is ideal for tasks such as shredding cabbage or slicing root vegetables, herbs, and other produce. The geometry of the Nakiri facilitates a vertical cutting motion, while the broad surface of the blade is convenient for transferring prepared ingredients from the cutting board.
The blade is crafted from Japanese Shirogami #1 (White Steel No. 1) carbon steel, clad in stainless steel. Known for its high purity, Shirogami #1 allows for an exceptionally sharp edge and is easy to resharpen using water stones. Please note that the cutting edge is susceptible to corrosion and requires proper care: the knife must be wiped completely dry after each use. A black finish gives the blade a striking appearance. The octagonal handle is made of walnut, while the composite bolster—featuring Makassar ebony accented by a hard maple ring—creates a sophisticated, contrasting blend of natural woods.
€174.50

In stock

Gyuto Japanese kitchen knife Matsubara Hamono KT-404RW 21cm
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Gyuto Kitchen knife Matsubara Hamono 21cm KT-404RW
The Matsubara Hamono (Tanaka Kama Industry) KT-404RW Japanese kitchen knife features a 210 mm blade, making it suitable for everyday use in both home and professional kitchens. The blade is crafted from SPG2 (SG2) powdered stainless steel, clad in Damascus steel. SPG2 steel is characterized by its high hardness, excellent wear resistance, and ability to retain a sharp edge for a long time. The handle is made of rosewood—a dense, natural timber with a striking grain pattern and rich, deep tones.
€333.86

In stock

Gyuto Japanese kitchen knife Matsubara Hamono KT-404MQ 21cm
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Gyuto Kitchen knife Matsubara Hamono 21cm KT-404MQ
The Matsubara Hamono (Tanaka Kama Industry) KT-404MQ is a versatile Japanese chef’s knife designed for preparing meat, fish, vegetables, and herbs. Known as a *gyuto*, it is the Japanese equivalent of a Western-style chef’s knife. Its blade, featuring a pronounced tip, is well-suited for everything from rapid chopping and precise slicing to butchery and long, sweeping cuts. With a length of 21 cm, it offers an excellent balance between versatility and maneuverability for everyday kitchen tasks. The blade is crafted from SPG2 (SG2) powdered stainless steel—a high-carbon alloy enriched with chromium, molybdenum, and vanadium. This steel is prized for its exceptional hardness, wear resistance, and long-lasting edge retention. Thanks to its stainless composition, it is highly resistant to corrosion and does not require the same level of intensive maintenance as traditional Japanese carbon steels. Nevertheless, this knife should not be cleaned in a dishwasher; it is recommended to wash it by hand and wipe it dry immediately after use.
€333.86

In stock

Kiritsuke Japanese kitchen knife Matsubara Hamono Cleaver KT-224 18cm
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Kiritsuke Kitchen knife Matsubara Hamono Cleaver 18cm KT-224
The Tanaka Kama Industry KT-224 Kiritsuke Cleaver is a Japanese knife with a unique design, combining the wide blade of a kitchen cleaver with the distinctive profile of a *kiritsuke*. The brand Matsubara Hamono (Tanaka Kama Industry) is renowned for the work of bladesmith Katsuto Tanaka, a fourth-generation master of the craft. The wide blade provides an expansive working surface, making it convenient for slicing vegetables, meat, and fish, while also allowing for the easy transfer of ingredients from the cutting board. The *kiritsuke* geometry, featuring a characteristic sharp tip, is well-suited for precision tasks and making clean, accurate cuts.
The core of the blade is forged from Japanese Aogami #2 (Blue Steel No. 2) carbon steel, laminated between layers of stainless steel. Aogami #2 contains tungsten and chromium, which enhance wear resistance and help the blade retain its sharpness for longer. This steel is easy to sharpen on water stones, allowing for the creation of a fine, aggressive cutting edge. While the stainless steel cladding protects the sides of the blade from corrosion and simplifies maintenance, the Aogami #2 cutting edge remains susceptible to rust; therefore, the knife must be washed and wiped completely dry after every use.
€227.09

In stock

Sujihiki Japanese kitchen knife Sukenari STRIX S-1106 27cm
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Sujihiki Kitchen knife Sukenari STRIX 27cm S-1106
The Sukenari Sujihiki, featuring a 270 mm blade, is a Japanese kitchen knife designed for the precise slicing of meat, fish, and other ingredients. Its long, narrow blade allows for smooth, continuous cuts in a single motion without compromising the texture of the food—making it exceptionally well-suited for slicing roast beef, ham, and large portions of fish. The blade is crafted from STRIX powdered stainless steel, which offers an ideal balance of high hardness, wear resistance, and corrosion resistance. This steel retains its edge remarkably well, ensuring long-lasting performance with minimal need for frequent sharpening. The double-sided *shinogi* lines create a distinct profile, highlighting the knife’s traditional Japanese geometry. The octagonal handle is fashioned from quince burl, showcasing a unique, natural decorative pattern, while a light-colored buffalo horn bolster serves as the transition between the handle and the blade.
€373.71

In stock

Gyuto Japanese kitchen knife Sukenari STRIX S-1104 27cm
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Gyuto Kitchen knife Sukenari STRIX 27cm S-1104
This large Japanese chef’s knife by Sukenari is designed for handling substantial cuts of meat, fish, vegetables, and other ingredients. Its 27 cm blade allows for long, sweeping cuts, enabling you to slice through food in a single motion. The blade is crafted from STRIX powdered stainless steel, which offers a combination of high hardness, wear resistance, and excellent edge retention, along with good corrosion resistance. The blade’s distinctive geometry features double-sided *shinogi* facets, creating a striking, contoured profile. The octagonal handle is fashioned from quince burl—a dense wood prized for its unique grain patterns and natural color variations. A light-colored buffalo horn bolster serves as a transition between the handle and the blade.
€429.48

In stock

Gyuto Japanese kitchen knife Sukenari STRIX S-1103 24cm
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Gyuto Kitchen knife Sukenari STRIX 24cm S-1103
The Sukenari Gyuto is a Japanese chef’s knife designed for both professional and home kitchens, well-suited for preparing meat, fish, vegetables, and herbs. Its extended blade length is ideal for handling large ingredients, dicing, and executing long, continuous cuts. The blade is crafted from STRIX powdered stainless steel—a modern, high-tech alloy known for its exceptional hardness, wear resistance, and ability to retain a sharp edge for an extended period. The blade geometry features *shinogi* lines—distinct transitions between the flat upper section and the bevels—which accentuate the profile and lend the knife a quintessential Japanese aesthetic. The octagonal handle, made from quince burl, offers a comfortable grip and showcases a striking, natural wood grain. A bolster crafted from light-colored buffalo horn provides a seamless transition between the handle and the blade. This Japanese kitchen knife should not be cleaned in a dishwasher, nor should it be used on excessively hard or frozen ingredients.
€374.50

In stock

Santoku Japanese kitchen knife Sukenari STRIX S-1100 19.5cm
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Santoku Kitchen knife Sukenari STRIX 19.5cm S-1100
The Sukenari Santoku, featuring a 195 mm blade, is a versatile Japanese knife designed for slicing meat, fish, and vegetables. Its size and geometry make it a fully capable alternative to a standard chef’s knife. The blade is crafted from STRIX powdered stainless steel, which combines high hardness and wear resistance with excellent edge retention. This steel ensures a clean, precise cut, offers good corrosion resistance, and is well-suited for intensive kitchen use. The double-sided *shinogi* lines—the longitudinal transitions between the flat of the blade and the bevels—highlight the knife’s striking geometry and its traditional Japanese character. The octagonal handle is fashioned from quince burl and accented with a ferrule made of light-colored buffalo horn.
€354.58

In stock

Kiritsuke Japanese kitchen knife Sukenari Gyuto ZDP247 S-1007 21cm
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Kiritsuke Kitchen knife Sukenari Gyuto ZDP247 21cm S-1007
The Sukenari S-1007 Kiritsuke Gyuto combines the versatility of a *gyuto* (chef’s knife) with the distinctive profile of a *kiritsuke*. Its 210 mm blade, featuring a sharp, pointed tip, is well-suited for the precise slicing of vegetables, fish, and meat, as well as for delicate culinary tasks. The blade is crafted from multi-layered steel with a core of ZDP-247—a high-carbon Japanese tool steel—and boasts a hardness of 61–63 HRC. It features a traditional Japanese-style (*wa*) handle made of olive wood, accented by a buffalo horn bolster. This knife requires careful handling: it must not be cleaned in a dishwasher, nor should it be used for chopping bones or cutting through hard food items. The blade must be wiped completely dry after each use.
€397.61

In stock

Gyuto Japanese kitchen knife Sukenari ZDP247 S-1002 21cm
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Gyuto Kitchen knife Sukenari ZDP247 21cm S-1002
The Sukenari chef’s knife, featuring a 210 mm blade, is a versatile tool designed for precise and comfortable kitchen work. As a Japanese *gyuto* (chef’s knife), it differs from a classic European chef’s knife by being thinner, lighter, and exceptionally sharp. This geometry ensures clean cuts, allowing you to slice meat, fish, vegetables, and herbs with minimal effort. The blade is crafted from multi-layered steel with a core of ZDP-247—a high-quality Japanese tool steel produced by Hitachi Metals (now Proterial). With a hardness of 61–63 HRC, the blade offers superior edge retention and high wear resistance. A unique Damascus pattern makes every knife one-of-a-kind. While the steel possesses good corrosion resistance, the knife requires careful maintenance: it should be wiped completely dry after each use. A traditional Japanese *wa*-style handle, made from olive wood with a buffalo horn bolster, highlights the knife’s classic character. This knife must not be cleaned in a dishwasher, nor should it be used to cut hard items such as bones, coconut shells, or hard nuts.
€397.61

In stock

Santoku Japanese kitchen knife Sukenari ZDP247 S-1000 19.5cm
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Santoku Kitchen knife Sukenari ZDP247 19.5cm S-1000
Sukenari Santoku with a 195 mm blade. Given its length, this knife can serve as a full-fledged replacement for a standard chef’s knife. The blade is crafted from multi-layered ZDP-247 steel—a high-carbon Japanese tool steel produced by Hitachi Metals (now Proterial)—with a hardness of approximately 61–63 HRC. While the steel offers good corrosion resistance, the knife still requires proper care and should not be left wet. It features a *wa*-style (traditional Japanese) handle made of olive wood, accented by a buffalo horn bolster. This Sukenari Santoku is an excellent choice, even for the most discerning enthusiasts. Sukenari Japanese knives must not be cleaned in a dishwasher. They should not be used on hard materials (such as meat with bones, coconut shells, or other hard-shelled nuts).
€390.44

In stock

Santoku Japanese kitchen knife Shigeki Tanaka Ginsan ST-8705 16.5cm
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Santoku Kitchen knife Shigeki Tanaka Ginsan 16.5cm ST-8705
The Santoku knife by master craftsman Shigeki Tanaka is a versatile Japanese kitchen knife suitable for most food preparation tasks. The 165 mm blade features a core made of Ginsan (Silver 3) steel—a material known for its excellent corrosion resistance and superior edge retention. The blade utilizes a traditional Japanese three-layer construction, with the Ginsan steel core sandwiched between two layers of stainless steel. A unique *nashiji* ("pear-skin") finish gives the knife an authentic appearance while also helping to prevent food from sticking to the blade. It features an ergonomic, Western-style handle crafted from stabilized wood (pakkawood). Hand washing is recommended; the knife should be wiped dry immediately after use and stored in a dry place. Please note that this knife is not designed for chopping bones, hard items, or frozen foods, as doing so may damage the cutting edge.
€142.63

In stock