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Petty Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 2001 12cm
Petty Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 12cm 2001
Petty knife Seki Kanetsugu Miyabi Isshin series with a 12 cm blade. This is a compact utility knife that can be used for cutting small products. The blade has a three-layer design, where the core is made of AUS8 steel, and the linings are made of SUS410 stainless steel. The elegant handle is made of rosewood and fits perfectly in the hand. Japanese knives Seki Kanetsugu Miyabi Isshin are supplied in branded boxes. This inexpensive series can serve as a starting point for getting to know the world of Japanese kitchen knives.
€30.12

In stock

Gyuto Japanese kitchen knife Seki Kanetsugu Heptagon-Wood 9105 21cm
Gyuto Japanese kitchen knife Seki Kanetsugu Heptagon-Wood 21cm 9105
Japanese Chef knife 21 cm Seki Kanetsugu's Heptagon-Wood series. Blade has 3 layers with VG2 core. Handle is made od laminated wood. The septangle shaped handle is also very unique and comfortable in your handle. Seki Kanetsugu Heptagon-Wood chef knife is made in Seki city, Japan. 
€112.35

In stock

Santoku Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 2003 17cm
Santoku Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 17cm 2003
Seki Kanetsugu Santoku Miyabi Isshin 2003 knife is a tool that can be very useful for preparing almost any dish. AUS-8 as a steel core clad with three-layer SUS410 stainless steel provides professional sharpness and easy maintenance. The beautiful and very durable handle is made of rosewood and fits perfectly in the hand. Japanese Seki Kanetsugu Miyabi Isshin knives are supplied in branded boxes.
€38.96

In stock

Japanese kitchen knife Seki Kanetsugu Pro J Petty 6001 12cm
Japanese kitchen knife Seki Kanetsugu Pro J Petty 12cm 6001
Japanese Petty small kitchen knife with 12 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.
€60.48

In stock

Kiritsuke Japanese kitchen knife Seki Kanetsugu Zuiun 9305 21cm
Kiritsuke Japanese kitchen knife Seki Kanetsugu Zuiun 21cm 9305
Seki Kanetsugu Zuiun Kiritsuke 21 cm. Kiritsuke bocho combines the qualities of “usu-ba” (thin-bladed) and “yanagi-ba” (thin- and long-bladed) knives. But it is crafted to be double edged as opposed to conventional single-edged ones, making it suitable for cutting any type of food by bringing the blade straight down onto the item. As the pointed part of the blade is modeled after a sword, it is also suitable for preparing dishes that involve techniques requiring the use of the tip, such as decorative cutting.The Zuiun is a special model manufactured to celebrate the company's centennial. Seki Kanetsugu Zuiun knives have blades with a wavy “hamon” pattern similar to Japanese swords. In its current incarnation, Seki Kanetsugu Cutlery has been making modern blades that realize the characteristics of Japanese swords--unbreakable, unbending and very sharp. The company also infused the Zuiun with the spirit of such swords. The blade is made of Damascus steel that uses powdered stainless steel SPG2 for the core material. Finely sharpened by artisans, the surface of the blade features a scudding cloud-like pattern. It is also forged into a V-shaped "hamaguri-ba" clam blade, reflecting a characteristic of Japanese swords.
€262.95

In stock

Santoku Japanese kitchen knife Seki Kanetsugu Zuiun 9303 18cm
Santoku Japanese kitchen knife Seki Kanetsugu Zuiun 18cm 9303
Seki Kanetsugu Zuiun Santoku 18 cm. The Zuiun is a special model manufactured to celebrate the company's centennial. Seki Kanetsugu Zuiun knives have blades with a wavy “hamon” pattern similar to Japanese swords. In its current incarnation, Seki Kanetsugu Cutlery has been making modern blades that realize the characteristics of Japanese swords--unbreakable, unbending and very sharp. The company also infused the Zuiun with the spirit of such swords. The blade is made of Damascus steel that uses powdered stainless steel SPG2 for the core material. Finely sharpened by artisans, the surface of the blade features a scudding cloud-like pattern. It is also forged into a V-shaped "hamaguri-ba" clam blade, reflecting a characteristic of Japanese swords.
€218.25

In stock

Nakiri Japanese kitchen knife TOJIRO Sakuya FD-1378 16.5cm
Nakiri Japanese kitchen knife TOJIRO Sakuya 16.5cm FD-1378
New Tojiro Sakuya Nakiri with 16,5 cm blade. Nakiri is a Japanese vegetable kitchen knife with a thin and wide blade. The blades of new Tojiro Sakuya series have a VG10 core steel with a damascus clad. The blades have a special coating Jet-Black Damascus, created using electrolytic coloring technology. Please note that the black coating may wear off during sharpening. The octagon handle of the Tojiro Sakuya knife is made of ebony. Each knife comes in an individual box. Tojiro Sakuya Nakiri knife FD-1378 weights 175 g.
€235.06

In stock

Japanese kitchen knife TOJIRO Sakuya F-1372 13cm
Japanese kitchen knife TOJIRO Sakuya 13cm F-1372
New Tojiro Sakuya Petty knife with 13 cm blade. The  blades of this series have a VG10 core steel with damascus clad. It offers exceptional hardness and durability, ensuring a long-lasting sharp edge. VG10 steel is also highly resistant to rust. The blades have a special coating Jet-Black Damascus, created using electrolytic coloring technology. The black blade symbolizes the "dark night of the new moon", and its shimmering edge resembles the "glow of the crescent moon". Please note that the black coating may wear off during sharpening. The handle of the Tojiro Sakuya knife is made of ebony. Its wood is known for its strength and resistance to moisture. Each knife comes in an individual box. Tojiro Sakuya Pety knife weights 70 g.
€193.63

In stock

Santoku Japanese kitchen knife TOJIRO Zen FD-567 16.5cm
Santoku Japanese kitchen knife TOJIRO Zen 16.5cm FD-567
Traditional Santoku knife Tojiro Zen series. Blade 16,5 cm. Handle is made from magnolia and has good water resistance. The essence of “Tojiro”, fusion of Japanese-style sticking to the keenness and Western-style. This is a standard series with basic functions of Japanese-style knives have been cultivated in their mind by working hard. Edging is the sharpness is the same as upper grade’s even if this is a standard series. Please feel Japanese knife culture close to you.
€92.74

In stock

Kiritsuke Japanese kitchen knife TOJIRO REPPU FD-1362 21cm
Kiritsuke Japanese kitchen knife TOJIRO REPPU 21cm FD-1362
New! Japanese knife Tojiro REPPU kiritsuke FD-1362. The 21 cm long blade has double-sided sharpening. The blade is made of SG2 powder steel, which is characterized by increased hardness, excellent sharpness and rust resistance. The Tojiro REPPU kiritsuke knife is equipped with an octagonal teak handle. Teak wood is durable and moisture resistant. Each knife comes in an individual box. Weight 155 g.
€266.14

In stock

Kiritsuke Japanese kitchen knife TOJIRO REPPU FD-1361 17cm
Kiritsuke Japanese kitchen knife TOJIRO REPPU 17cm FD-1361
New! Japanese knife Tojiro REPPU kiritsuke/bunka with a blade length of 17 cm. Double-sided sharpening. The blade is made of SG2 powder steel, which is characterized by increased hardness, excellent sharpness and rust resistance. The Tojiro REPPU FD-1361 kiritsuke knife has a golden-brown octagonal teak handle. Teak wood is durable and moisture resistant. Each knife is supplied in an individual box. Weight 105 g.
€224.70

In stock

Kiritsuke Japanese kitchen knife TOJIRO REPPU FD-1360 15cm
Kiritsuke Japanese kitchen knife TOJIRO REPPU 15cm FD-1360
New! Tojiro REPPU Japanese kitchen knife with blade lenth 15 cm. The double bevel blade has a kiritsuke/bunka type. The core blade is SG2 (powdered high-speed steel) which features higher hardness, superior sharpness and rust resistance. Tojiro REPPU kiritsuke knife FD-1360 has golden-brown octagonal handle made of teak. It has a good water resistant and anti-pest. Instead of having a ferrule, it is coming up with the inside structure and blade won’t come out easily. Each knife comes in an individual box. Weight 55 g.
€184.06

In stock

Gyuto Japanese kitchen knife Seki Kanetsugu 5004 18cm - 1
Gyuto Japanese kitchen knife Seki Kanetsugu Pro-S 18cm 5004
The Seki Kanetsugu Gyuto chef's knife is suitable for professional use. The 180 mm blade is made of molybdenum alloy high-carbon stainless steel with the traditional "Hamaguri ba" (convex edge) sharpening, which made Japanese swords famous for their exceptional sharpness and durability, as well as ease of sharpening. The blade is heat treated and then hardened at sub-zero temperatures. Japanese kitchen knives Seki Kanetsugu Pro S are equipped with a hollow stainless steel handle. The handle has a traditional katana handle pattern (this pattern also makes the handle non-slip) and a comfortable rounded shape. The advantage of a stainless steel handle is its hygiene, seamlessness and durability, it does not shrink, unlike a wooden handle.
€62.15

In stock

Santoku Japanese kitchen knife Yoshimi Kato Black Nickel VG-10 D-1902 16.5cm
Santoku Japanese kitchen knife Yoshimi Kato Black Nickel VG-10 16.5cm D-1902
Japanese santoku knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus. Blade length 165 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.
€222.31

In stock

Japanese kitchen knife Kurotori Hamono Double bevel for fish KRT-02 15cm
Japanese kitchen knife Kurotori Hamono Double bevel for fish 15cm KRT-02
An original Japanese knife by master Hiroshi Kajihara. A fourth-generation blacksmith, master Kajihara is the owner of Kurotori Hamono and makes all the knives himself. This knife is designed for cutting fish, but can also be used as a universal kitchen knife. The blade is 15 cm long and 4 mm thick, made of Ginsan steel with stainless steel cladding. The handle is made of natural walnut wood. Japanese knives cannot be washed in the dishwasher.
€214.34

In stock

Yanagiba Japanese kitchen knife Kurotori Hamono Double bevel KRT-06 21cm
Yanagiba Japanese kitchen knife Kurotori Hamono Double bevel 21cm KRT-06
Japanese kitchen knife yanagiba by Kurotori Hamono. This knife, unlike the standard yanagiba, has a double bevel. The blade is made of Ginsan steel using Sanmai technology - in stainless steel cladding. The handle is made of natural walnut wood. Japanese kitchen knives Kurotori Hamono are made by master Hiroshi Kajihara - a fourth-generation blacksmith. Japanese knives cannot be washed in the dishwasher.
€270.12

In stock

Yanagiba Japanese kitchen knife Kurotori Hamono Double bevel KRT-07 22.5cm
Yanagiba Japanese kitchen knife Kurotori Hamono Double bevel 22.5cm KRT-07
Knife for sushi and sashimi yanagiba by Kurotori Hamono. Unlike the usual yanagiba, this knife has a double bevel. Therefore, it can be used as a regular slicer. The blade is made of Ginsan steel in stainless steel cladding. The handle is made of walnut wood. Japanese kitchen knives Kurotori Hamono are made by master Hiroshi Kajihara - a fourth-generation blacksmith. Japanese knives cannot be washed in the dishwasher.
€298.80

In stock

Nakiri Japanese kitchen knife Ittetsu VG-10 Damascus IWZ-108 17cm
Nakiri Japanese kitchen knife Ittetsu VG-10 Damascus 17cm IWZ-108
Japanese Ittetsu nakiri vegetable knife with a blade length of 17 cm. The blade is made of stamped Damascus steel VG10, 33 layers. The handle is made of moisture-resistant laminated wood - Pakka wood. Nakiri is a vegetable knife with a thin cutting edge and is not intended for chopping or slicing too hard products. Ittetsu knives are made in Japan. Japanese kitchen knives cannot be washed in the dishwasher.
€142.63

In stock

Nakiri Japanese kitchen knife Ittetsu Middle VG-10 Damascus IWZ-107 15cm
Nakiri Japanese kitchen knife Ittetsu Middle VG-10 Damascus 15cm IWZ-107
Ittetsu middle nakiri knife with a blade length of 15 cm. This Japanese kitchen knife is designed for cutting and shredding vegetables. Double-sided sharpening. The blade is made of Damascus steel VG10, 33 layers. The handle is made of moisture-resistant laminated material Pakka wood. Ittetsu knives cannot be washed in the dishwasher. This knife cannot be used as a kitchen hatchet or to cut excessively hard products. Ittetsu knives are made in Japan.
€131.47

In stock

Gyuto Japanese kitchen knife Sukenari Kiritsuke ZDP-189 S-107 21cm
Gyuto Japanese kitchen knife Sukenari Kiritsuke ZDP-189 21cm S-107
This Japanese Sukenari kitchen knife combines the shape of a chef's knife with the geometry of a kiritsuke blade. The 21 cm long blade is made of three layers of ZDP-189 steel. The traditional Japanese wa-handle of an octagonal shape is made of oak. The ferrule is made of buffalo horn. Gyuto Kiritsuke Sukenari is a universal kitchen knife for all tasks. It cannot be used for extremely hard products and cannot be washed in the dishwasher.
€397.61

In stock

Japanese kitchen knife Yoshimi Kato Bunka Ginsan D-710 17cm
Japanese kitchen knife Yoshimi Kato Bunka Ginsan 17cm D-710
Bunka 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 gyuto knife 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.
€238.25

In stock

Japanese kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry D-901 15cm
Japanese kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry 15cm D-901
Japanese petty knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length 150 mm. Handle – cherrywood. For petty knife made by Yoshimi Kato 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.
€198.41

In stock

Japanese kitchen knife Yu Kurosaki Shizuku R2 Petty ZR-150PE0 15cm
Japanese kitchen knife Yu Kurosaki Shizuku R2 Petty 15cm ZR-150PE0
Yu Kurosaki Shizuku Petty knife with 150 mm blade. "Petty" is the Japanese word for a paring or utility knife, it comes from the French word “petite”. This Yu Kurosaki series feartures R2 tsuchime-finish blades. This handmade R2 petty knife has an incredible level of finish and polish, with Kurosaki's signature "Shizuku" Tsuchime patterns that are both aesthetically pleasing and functional. Oak wood handle. 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.
€233.06

In stock