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Yanagiba Japanese kitchen knife Tojiro PRO SD for Left-Handed F-622L 24cm - 1
Yanagiba Japanese kitchen knife Tojiro PRO SD for Left-Handed 24cm F-622L
Tojiro Pro SD Yanagi-Sashimi knife 24 cm for left-handed. Knife for sushi and sashimi has single edged blade. Blade made from wear and rust resistant Molybdenum Vanadium steel. Followed by traditional Japanese wood handle, its handle is asymmetric D-shaped. It is hygienic all-stainless steel with tornado texture on one side that brings anti-slip effect and comfortably support your cooking. (Good Design Award 2000 award winner).
€253.23

In stock

Deba Japanese kitchen knife Tojiro Aogami F-977 18cm - 1
Deba Japanese kitchen knife Tojiro Aogami 18cm F-977
Tojiro Aogami Deba Knife with 180 mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Affectionate back side with rounded edge. Weight of Tojiro Aogami Deba F-977 knife is 315 g. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. Please, use your carbon knives 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.
€308.87

In stock

Deba Japanese kitchen knife Tojiro Aogami F-976 16.5cm - 1
Deba Japanese kitchen knife Tojiro Aogami 16.5cm F-976
Tojiro Aogami Deba Knife with 165 mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Blade of Tojiro Aogami Deba F-976 is single bevel for right-handed. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Affectionate back side with rounded edge. Weight of Tojiro Aogami Deba F-976 knife is 270 g. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. Please, use your carbon knives 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.
€263.70

In stock

Japanese kitchen knife Tojiro Shirogami Usuba F-919 18cm - 1
Japanese kitchen knife Tojiro Shirogami Usuba 18cm F-919
Tojiro Shirogami Usuba knife with 18 cm blade. Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention. Single Bevel for Right-Handed. Handle is made from magnolia and has good water resistance. Weight of Tojiro Shirogami Usuba F-919 knife is 195g. The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade. Please, use your carbon knives 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.
€110.48

In stock

Japanese kitchen knife Sakai Takayuki Mukimono Inox 04397 18cm - 1
Japanese kitchen knife Sakai Takayuki Mukimono Inox 18cm 04397
Japanese Sakai Takayuki Mukimono Inox knife with  18cm  blade. Mukimono is kitchen knife with a thin blade that is commonly used for the Japanese art of Mukimono (Creating decorative garnishes), and also Kazari-giri (“Decorative vegetable carving”). However, it is often used as a general-purpose knife.  The Mukimono Hōchō has blade geometry similar to the Usuba, but it is ground much thinner and is smaller in size. Similar to the Kiritsuke, it also has a 'clipped point’ / ‘reverse tanto tip’ that is primarily intended for making the decorative cuts mentioned above, but it is also useful for any task which requires the precise cutting of soft ingredients.  Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  This Sakai Takayuki Mukimono knife is easy to sharpen and recommended for business and home use. 
€122.58

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Santoku Japanese kitchen knife Miyabi 7000D 34544-181-0 18cm - 1
Santoku Japanese kitchen knife Miyabi 7000D 18cm 34544-181-0
Zwilling Miyabi 7000D Santoku 18 sm. - Blade of Zwilling Miyabi 7000D Santoku is made from steel with 65 layers and Damask design. - CRYODUR® blade, hardened in a specifically developed process (including ice-hardening at -196°C) for its extreme hardness. - Symmetric blades with an ultra-sharp Honbazuke honing. - The traditional “D-handle” allows tireless working in all cutting techniques. - Solid and easy-care Micarta handle of Zwilling Miyabi 7000D Santoku in fine wood texture, made from a multi-layered linen/resin compound in combination with stainless steel. There are only best kitchen knives in MyGoodKnife’s range.
€225.00

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Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 04378 12cm - 1
Deba Japanese kitchen knife Sakai Takayuki Ajikiri Inox 12cm 04378
Japanese Sakai Takayuki Ajikiri  Inox knife with  12cm  blade. Ajikiri or Ko-Deba commonly used in coastal areas of Japan to fillet and butterfly small saltwater fish, particularly Aji (Japanese horse mackerel) - hence the alternative name of Aji-deba, or Aji-kiri. However, it is just as adept at dealing with small freshwater fish, such as trout. The Ko-deba is useful knife for home cooks that prefer to clean and fillet the smaller sizes of fish themselves, rather than buy fish which have already been filleted.  Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  This Sakai Takayuki Ajikiri knife is easy to sharpen and recommended for business and home use. 
€72.58

In stock

Japanese kitchen knife Sakai Takayuki Usuba Inox 04362 16.5cm - 1
Japanese kitchen knife Sakai Takayuki Usuba Inox 16.5cm 04362
Sakai Takayuki Usuba Inox knife with  165 mm  blade. Blade is made chrome and molybdenum 8A stainless steel. Weight is 160 g. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique. 
The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade.This Sakai Takayuki Usuba knife is easy to sharpen and recommended for business and home use. 
€129.84

In stock

Gyuto Japanese kitchen knife Miyabi 5000FCD 34681-241-0 24cm - 1
Gyuto Japanese kitchen knife Miyabi 5000FCD RAW 24cm 34681-241-0
Zwilling Miyabi 5000FCD Gyutoh chef's knife 24 cm is perfectly balanced, contains a unique Damascus design and an incomparable edge. With a blade length of 24 cm, it is ideal for cutting meat and large vegetables, the Japanese equivalent of the European chef's knife. Gyutoh knife has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge. Zwilling Miyabi 5000FCD Gyutoh chef's knife made in Japan.
€225.00

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Gyuto Japanese kitchen knife Miyabi 5000FCD 34681-161-0 16cm - 1
Gyuto Japanese kitchen knife Miyabi 5000FCD RAW 16cm 34681-161-0
Zwilling Miyabi 5000FCD gyutoh chef's knife 16 cm is used as a general purpose knife for preparing larger cuts of meat and vegetables. Gyutoh knife has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge. Zwilling Miyabi 5000FCD gyutoh chef's knife made in Japan.
€176.61

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Gyuto Japanese kitchen knife Miyabi 6000MCT 34073-241-0 24cm - 1
Gyuto Japanese kitchen knife Miyabi 6000MCT Artisan 24cm 34073-241-0
Zwilling Miyabi 6000MCT Gyuto 24 cm chef's knife is suitable for cutting and separating fish and meat also vegetables. The double-edged blade and Honbazuke honing give the knife its sharpness. The authentic Japanese blade profile ensures the 24 cm long Gyuto is easy to use and will stay sharp. The knife is part of the MIYABI 6000MCT series and has a blade with a hammered finish and a Tsuchime look. The handle is made of premium, smooth-grained cocobolo pakka wood. A mosaic pin gives it a special design feature. The handle will retain its shape and has easy care properties. The knife is finely balanced to make cutting an effortless and pleasurable task. The blade is manufactured from MicroCarbide powder steel embedded between two additional steel layers. The central section achieves a hardness rating of around 63 Rockwell. The knife also undergoes special hardening procedures such as ice hardening at -196 degrees Celsius. This increases the blade's stability, flexibility, durability and robustness to provide you with a practical and sharp knife to effortlessly carry out a multitude of kitchen tasks. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.
€257.26

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Yanagiba Japanese kitchen knife Sakai Takayuki Inox Bronze Lacqured with Saya 04313H 24cm
Yanagiba Japanese kitchen knife Sakai Takayuki Inox Bronze Lacqured with Saya 24cm 04313H
Japanese Sakai Takayuki Yanagiba Lacqured knife with Bronze colored handle and saya. 24 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. The beautiful D-shaped handle is made of magnolia with hygienic urethane coating. The stylish designed saya sheath is as well coated with hygienic urethane for food. This Sakai Takayuki Bronze Lacqured 04313H Yanagiba is highly recommended for Gift as well as for your better cooking experience.
€193.54

In stock

Yanagiba Japanese kitchen knife Sakai Takayuki Inox Black Lacqured with Saya 04313A 24cm
Yanagiba Japanese kitchen knife Sakai Takayuki Inox Black Lacqured with Saya 24cm 04313A
Beautiful japanese Sakai Takayuki Yanagiba Black Lacqured knife with saya. 24 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. The beautiful D-shaped handle is made of magnolia with hygienic urethane coating for food, easy to grip and are comfortable in the hand, even through long hours of use. Nothing slices sashimi like a perfectly sharpened Yanagiba. The long sharp blade severs fibres in the flesh without pulling or tearing. The stylish designed saya sheath is as well coated with hygienic urethane for food. This Sakai Takayuki Black Lacqured 04313A Yanagiba is highly recommended for Gift as well as for your better cooking experience.
€193.54

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Santoku Japanese kitchen knife Miyabi 6000MCT 34074-181-0 18cm - 1
Santoku Japanese kitchen knife Miyabi 6000MCT Artisan 18cm 34074-181-0
The Santoku knife from the house of Miyabi has a sharpness of approximately 63 Rockwell and is suitable for cutting meat, fish and vegetables. The dark wooden handle is comfortable to hold thanks to its ergonomic shape, and allows effortless progress. The blade’s pattern, cutting properties, durability and toughness are impressive. The material used allows fast cleaning in the dishwasher.
The manufacturer has paid attention to an authentic Japanese blade profile, which is decorated with a hammered look. The core of the blade is made of micro carbide, wrapped with two layers of steel. Double-sided grinding and the Honbazuke edge of the blade perfects the sharpness of the 18 cm Miyabi Santoku knife.
The handle is made of tough dark cocobolo pakka wood. A goose neck curved handle allows easy working. There is also an individual counterbalance within the handle, so you can cut easily without exerting much force. The Santoku knife from the MIYABI 6000MCT range ensures fast, clean, precise cutting. This product delivers high quality with Japanese design and you will use it often.
- Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell. (International standard unit of measurement for hardness);- CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility.- Authentic Japanese blade profile with Tsuchime look (hammered finish).- The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness.- Dimensionally-stable pakka wood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques; sophisticated dark wood look.
€225.00

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Nakiri Japanese kitchen knife Miyabi 34375-171-0 17cm - 1
Nakiri Japanese kitchen knife Miyabi 5000MCD 17cm 34375-171-0
Zwilling Miyabi 5000MCD Nakiri 17 cm is Japanese vegetable knife. The handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Zwilling Miyabi 5000MCD nakiri vegetable knife made in Japan.
€345.97

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Sujihiki Japanese kitchen knife Miyabi 5000MCD 34378-241-0 24cm - 1
Sujihiki Japanese kitchen knife Miyabi 5000MCD 24cm 34378-241-0
Zwilling Miyabi 5000MCD Sujihiki slicer knife 24 cm is ideal for cutting meat and fish or for slicing a roast. The sujihiki's handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.Zwilling Miyabi 5000MCD sujihiki slicing knife made in Japan.
€345.97

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Santoku Japanese kitchen knife Miyabi 5000MCD Rocking 34388-181-0 18cm - 1
Santoku Japanese kitchen knife Miyabi 5000MCD Rocking 18cm 34388-181-0
Zwilling Miyabi 5000MCD Rocking Santoku 18 cm is the counterpart to the European chef's knife and universally applicable. It is suitable for mincing meat, vegetables and fish. The high, squat CRYODUR blade is sanded on both sides and was hardened in a specially developed process - making it particularly robust and sharp. The 18 cm long blade consists of a particularly hard MicroCarbide powder steel MC63 core surrounded by 100 layers of steel. It is processed with the classic Japanese Honbazuke trigger, resulting in a particular sharpness that glides effortlessly through ingredients. The Santoku's handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Zwilling Miyabi 5000MCD Rocking Santoku made in Japan. There are only best kitchen knives in MyGoodKnife’s range.
€345.97

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Sujihiki Japanese kitchen knife Miyabi 5000MCD 67 34400-241-0 2.4cm - 1
Sujihiki Japanese kitchen knife Miyabi 5000MCD 67 24cm 34400-241-0
Zwilling Miyabi 5000MCD 67 Sujihiki slicer knife 24 cm cuts effortlessly all kinds of food for thin slices. The blade has 132 outer layers of steel which surround the core of powder steel MC66 and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used.The black Maple wood handle sits comfortably in the hand, allowing firm control and tireless working.It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Rockwell hardness of approximately 66. Zwilling Miyabi 5000MCD 67 Sujihiki slicer knife made in Japan.
€362.10

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Bread knife Tojiro Home F-1304 22cm - 1
Bread knife Tojiro Home 22cm F-1304
Tojiro Home Bread knife with 22 cm blade. This new Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home bread knife F-1304 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Bread knife F-1304 is 170 g.Please, use your Tojiro knives 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.
€124.19

In stock

Gyuto Japanese kitchen knife Tojiro Home F-1303 20cm - 1
Gyuto Japanese kitchen knife Tojiro Home 20cm F-1303
Japanese Tojiro Home Chef knife Gyuto with 20 cm blade. This new Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home Chef knife F-1303 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Chef knife F-1303 is 180 g.Please, use your Tojiro knives 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.
€124.19

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Santoku Japanese kitchen knife Tojiro Home F-1302 17.5cm - 1
Santoku Japanese kitchen knife Tojiro Home 17.5cm F-1302
Japanese Tojiro Home Santoku knife with 17,5 mm blade. The Santoku is great for slicing vegetables, fruit, or chicken. It can be used as a general chopping knife. New Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home Santoku knife F-1302 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Santoku knife F-1302 is 180 g.Please, use your Tojiro knives 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.
€124.19

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Japanese kitchen knife Tojiro Home Utility F-1301 16cm - 1
Japanese kitchen knife Tojiro Home Utility 16cm F-1301
New Tojiro Home Utility kitchen knife with 16 cm blade. New Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home Utility knife F-1301 is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Utility knife F-1301 is 150 g.Please, use your Tojiro knives 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.
€112.09

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Japanese kitchen knife Tojiro Home Petty F-1300 13.5cm - 1
Japanese kitchen knife Tojiro Home Petty 13.5cm F-1300
Tojiro Home Petty knife with 135 mm blade. New Tojiro Home series is created to fulfill the requirements of modern life quality wise and design wise. Handle of Tojiro Home Petty knife is made of blue/black mikarta. It hand carved and polished, comfortably fits in your hand. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Edge is convex ground so that it has good balance of sharpness and durability, and easy to re-sharpen. Weight of Tojiro Home Petty knife F-1300 is 85 g.Please, use your Tojiro knives 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.
€99.19

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Japanese kitchen knife Tojiro Tako-Sashimi Aogami F-971 27cm - 1
Japanese kitchen knife Tojiro Tako-Sashimi Aogami 27cm F-971
Tojiro Aogami Steel Tako-Sashimi knife with 270mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Weight of Tojiro Aogami Tako-Sashimi F-971 knife is 120g. Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.Please, use your carbon knives 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.
€229.03

In stock