Cuchillos Sukenari

Filtrar por
Categorías
Price
Pais
Acero
Mango
Longitud de la hoja
Dureza
Filter
Cuchillo de cocinacuchi Kiritsuke Sukenari Slender Gyuto 24cm S-2111
El cuchillo Slender Sukenari kiritsuke Gyuto S-2111 con una longitud de hoja de 240 mm es una obra de arte con una excelente ergonomía. El cuchillo de cocina japonés Sukenari Slender Kiritsuke gyuto es un híbrido de cuchillo de chef y cortador. La hoja del cuchillo Slender Sukenari kiritsuke Gyuto está fabricada en acero de Damasco ZDP189. Mango tradicional japonés octogonal de madera de magnolia con bolster de cuerno de búfalo. Nunca lo laves en el lavavajillas. No cortar alimentos congelados o huesos.Lava tu cuchillo con agua templada y una esponja suave. Si es necesario utiliza detergente neutro. Seca completamente el cuchillo con un paño suave. Mantén afilado tu cuchillo utilizando piedras de afilar de alta calidad y con el grit adecuado. Peso 320 gramos.
467,74 €

Hay existencias

Cuchillo de cocinacuchi Kiritsuke Sukenari Slender Gyuto 24cm S-1111
Este cuchillo de cocina japonés Kiritsuke Sukenari Slender Gyuto S-1111 es una obra de arte, con una excelente ergonomía. Mango tradicional japonés octogonal de madera de magnolia con virola de cuerno de búfalo. La hoja de 24 cm del cuchillo kiritsuke Sukenari está hecha de acero ZDP190 con revestimiento de acero inoxidable. Este cuchillo japonés Sukenari kiritsuke no se puede lavar en el lavavajillas. Los cuchillos de cocina japoneses tienen una hoja muy dura pero delgada. No está permitido cortar con cuchillos de chef japoneses huesos y carne con huesos, cocos y otras nueces, otros productos duros.
349,19 €

Hay existencias

Cuchillo de cocinacuchi Kiritsuke Sukenari Slender Gyuto 24cm S-1OW11
Cuchillo Sukenari kiritsuke gyuto con hoja de 240 mm de largo. Mango tradicional japonés octogonal de madera de roble con virola de wengué. La hoja del cuchillo kiritsuke Sukenari está hecha de acero ZDP189 con revestimiento de acero inoxidable. Este cuchillo japonés Sukenari kiritsuke no se puede lavar en el lavavajillas. Los cuchillos de cocina japoneses tienen una hoja muy dura pero delgada. No está permitido cortar con cuchillos de chef japoneses huesos y carne con huesos, cocos y otras nueces, otros productos duros.
350,00 €

Hay existencias

Cuchillo de cocinacuchi Kiritsuke Sukenari Slender Gyuto 27cm S-2212
Sukenari slender kiritsuke gyuto knife S-2212 with 270 mm. Traditional Japanese octagonal rosenwood handle. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. This Sukenari kiritsuke 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. 
653,23 €

Hay existencias

Cuchillo de cocinacuchi Kiritsuke Sukenari Slender Gyuto 24cm S-2211
Sukenari slender kiritsuke gyuto knife S-2211 with blade length is 240 mm. Traditional Japanese octagonal rosenwood handle. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. This Sukenari kiritsuke 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. 
600,81 €

Hay existencias

Cuchillo de cocinacuchi Kiritsuke Sukenari SG2 Damascus 24cm S-628
The kiritsuke gyuto knife Sukenari S-628 has 24 cm blade. The blade is made of SG2 steel. This knife has a rosewood handle with buffalo horn bolster. This Sukenari 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  knives bones and meat with bones, coconuts and other nuts, other hard products. 
455,65 €

Hay existencias

Cuchillo de cocinacuchi Gyuto Sukenari Slender 27cm S-6412
Kiritsuke Gyuto knife Sukenari Slender S-6412 with 27 cm blade. The blade is made of powder steel Damascus SG-2. Heat-treated to 63-64 HRC, the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari japanese knife is not allowed to wash in dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese knives bones and meat with bones, coconuts and other nuts, other hard products.
523,39 €

Hay existencias

Cuchillo de cocinacuchi Gyuto Sukenari Slender 24cm S-6411
Kiritsuke Gyuto knife Sukenari Slender S-6411 with 24 cm blade. The blade is made of powder steel Damascus SG-2. Heat-treated to 63-64 HRC the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari 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 knives bones and meat with bones, coconuts and other nuts, other hard products. 
500,00 €

Hay existencias

Cuchillo de cocinacuchi Santoku Sukenari Damascus SG2 19.5cm S-620
This handcrafted Sukenari santoku S-620 features a beautiful and immaculate mirror Damascus finish. Heat-treated to 63-64 HRC the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. Traditional Japanese octagonal handle is made of rosewood with W-shinogi, which has a buffalo horn ferrule. *please note that the ferrules have different colors (light and black) and may differ from the photo. This santoku knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
459,68 €

Hay existencias

Cuchillo de cocinacuchi Yanagiba Sukenari 2 layers VG10 27cm S-1012
Sukenari Yanagiba knife. Blade length is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of VG10 steel (3 layers). This Sukenari yanagiba 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.
321,77 €

Hay existencias

Agotado
Hoja Sukenari HAP40 S/S Clad 27cm S-3N9
Hoja Sukenari HAP40 S/S Clad S-3N9 para cuchillo Gyuto Kiritsuke. Longitud de la hoja 27 cm. El peso es de 350 g. La longitud total es de 410 mm. Fabricado a partir de tres capas de acero (técnica San Mai) con un núcleo de acero en polvo HAP40 aleado con cobalto y revestido de acero inoxidable. No se permite lavar en lavavajillas. No está permitido cortar con cuchillos de chef japoneses huesos y carne con huesos, cocos y otras nueces, otros productos duros.
290,32 €

Agotado

Agotado
Hoja Sukenari HAP40 S/S Clad 27cm S-3N4
Hoja 27 cm Sukenari HAP40 S/S Clad S-3N4 para cuchillo Gyuto. Fabricado a partir de tres capas de acero (técnica San Mai) con un núcleo de acero en polvo HAP40 aleado con cobalto y revestido de acero inoxidable. El peso es de 350 g. La longitud total es de 410 mm. No se permite lavar en lavavajillas. No está permitido cortar con cuchillos de chef japoneses huesos y carne con huesos, cocos y otras nueces, otros productos duros.
290,32 €

Agotado

Agotado
Hoja Sukenari ZDP-189 21cm S-1N7
Hoja Sukenari para cuchillo kiritsuke. Fabricado en acero ZDP-189. El peso es de 190 g. La longitud total es de 315 mm. No se permite lavar en lavavajillas. No está permitido cortar con cuchillos de chef japoneses huesos y carne con huesos, cocos y otras nueces, otros productos duros.
266,13 €

Agotado

Agotado
Cuchillo de cocinacuchi Kiritsuke Sukenari ZDP-189 Light Bocote 24cm S-148
Kiritsuke knife Sukenari with 24 cm blade. The blade is made of powder tool steel ZDP-189 (3 layers). ZDP-189 is high-end stainless steel produced by the Japanese HITACHI company using the PM process.  It contains high volumes of carbon and content and has reputation for being one of the hardest steels you can find in the knife industry. It’s also well-known for its razor-sharp edge, great wear and corrosion resistance, and great durability. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari japanese chef 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. 
402,42 €

Agotado

Agotado
Cuchillo de cocinacuchi Kiritsuke Sukenari ZDP-189 Light Bocote 21cm S-147
Cuchillo de cocina japonés Kiritsuke Sukenari ZDP-189 Light Bocote S-147 con una longitud de hoja de 210 mm. Este cuchillo tiene una textura de madera natural única de mango de madera de bocote octogonal, que tiene una virola de cuerno de búfalo. La hoja está fabricada en acero para herramientas en polvo ZDP-189 (3 capas). ZDP-189 es acero inoxidable de alta gama producido por la empresa japonesa HITACHI mediante el proceso PM. Contiene altos volúmenes de carbono y contenido y tiene reputación de ser uno de los aceros más duros que puede encontrar en la industria cuchillera. También es bien conocido por su borde afilado, gran resistencia al desgaste y a la corrosión, y gran durabilidad. Este cuchillo japonés Sukenari no se puede lavar en lavavajillas. Los cuchillos de cocina japoneses tienen una hoja muy dura pero delgada. No está permitido cortar con cuchillos de chef japoneses huesos y carne con huesos, cocos y otras nueces, otros productos duros.
383,06 €

Agotado

Agotado
Cuchillo de cocinacuchi Kiritsuke Sukenari ZDP-189 Bocote 21cm S-127
The kiritsuke Japanese kitchen knife Sukenari ZDP-189 Bocote S-127. Blade lenght is 210 mm. The blade is made of powder tool steel ZDP-189 (3 layers). ZDP-189 is high-end stainless steel produced by the Japanese HITACHI company using the PM process.  It contains high volumes of carbon and content and has reputation for being one of the hardest steels you can find in the knife industry. It’s also well-known for its razor-sharp edge, great wear and corrosion resistance, and great durability. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari 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  knives bones and meat with bones, coconuts and other nuts, other hard products. 
383,06 €

Agotado

Agotado
Cuchillo de cocinacuchi Kiritsuke Sukenari 3 layers HAP-40 27cm S-3112
Sukenari kiritsuke knife S-3112. Blade length is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of kiritsuke knife Sukenari is made of HAP-40 steel (3 layers). This Sukenari kiritsuke 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. 
346,77 €

Agotado

Agotado
Cuchillo de cocinacuchi Kiritsuke Sukenari 3 layers HAP 40 24cm S-3111
Sukenari kiritsuke knife S-3111. Blade length is 240 mm. Traditional Japanese octagonal magnolia handle. Blade of kiritsuke knife Sukenari is made of HAP 40 steel (3 layers). This Sukenari kiritsuke 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. 
306,45 €

Agotado

Agotado
Cuchillo de cocinacuchi Kiritsuke 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 €

Agotado

Agotado
Cuchillo de cocinacuchi Santoku 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 €

Agotado

Agotado
Cuchillo de cocinacuchi Sujihiki 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 €

Agotado

Agotado
Cuchillo de cocinacuchi Gyuto Sukenari SG2 21cm S-512
For the sake of viewer convenience, the content is shown below in one of the available alternative languages.
Sukenari Gyuto japanese chef knife. Blade lenght is 210 mm. Traditional Japanese octagonal magnolia handle. Blade of chef knife Sukenari is made of SG2  steel (3 layers). The SG2 powdered steel is high carbon content and a high alloy stainless steel. Buffalo horn ferrule. This Sukenari Gyuto japanese chef 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. 
217,74 €

Agotado

Sukenari es un fabricante especializado de cuchillos de cocina profesionales. Desde su fundación en 1933, Sukenari es altamente confiable y evaluado como 'Honyaki' en los cuchillos de cocina (calificado como el mejor cuchillo de cocina profesional) utilizando la tecnología de fabricación de espadas japonesas.