Página # 12. Cuchillos de cocina con mango de madera | MyGoodKnife tienda de cuchillos (12)

Cuchillo Japones Ittetsu Uraoshi Usuba Stamped IJS-11143 21cm

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Cuchillo de cocina Ittetsu Uraoshi Usuba Stamped 21cm IJS-11143

Diseñado específicamente para cortar verduras, el cuchillo de cocina japonés Ittetsu Uraoshi Usuba. Su hoja pulida de 21 cm está hecha de acero al carbono Shirogami #2. El mango ovalado es de madera de magnolia. El acero al carbono es susceptible a la oxidación y debe mantenerse seco y limpio en todo momento para evitar la oxidación y la decoloración. Lavar a mano con agua tibia y secar con una toalla. Los cuchillos Ittetsu se fabrican a mano en la ciudad de Echizen, Japón.

172,06 €

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Cuchillo Japones Ittetsu Uraoshi Ajikiri Stamped IJS-11101 10.5cm

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Cuchillo de cocina Ittetsu Uraoshi Ajikiri Stamped 10.5cm IJS-11101

Ajikiri is used for small fish, meat and vegetable. Also it's a paring knife in the can be used as a small paring knife. Japanese kitchen knife Ajikiri Ittetsu IJS-11101 with 105 mm polished blade made of Shirogami #2 carbon steel. The blade is single bevel Uraoshi. The oval shaped handle is made of magnolia wood. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.

69,83 €

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Cuchillo Japones Yoshimi Kato Katana Aogami Super S/S clad Cherry D-911 16cm

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Cuchillo de cocina Yoshimi Kato Katana Aogami Super S/S clad Cherry 16cm D-911

Japanese utility kitchen knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length is 160 mm. Handle – cherrywood. 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.

222,66 €

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Cuchillo Japones Santoku Yu Kurosaki Fujin VG10 Damascus Wenge ZVD-165SAW 16.5cm

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Cuchillo de cocinacuchi Santoku Yu Kurosaki Fujin VG10 Damascus Wenge 16.5cm ZVD-165SAW

Yu Kurosaki Santoku knife with wenge wood handle. 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 Santoku Fujin VG10 Damascus Series is made of Octagonal-shaped wenge wood. Handmade by Mr. Yu Kurosaki. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.

270,23 €

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Cuchillo Japones Kiritsuke Sukenari ZDP-189 Light Bocote S-148 24cm

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Cuchillo de cocina 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.

505,04 €

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Cuchillo Japones Kiritsuke Sukenari ZDP-189 Light Bocote S-147 21cm

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Cuchillo de cocina 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.

480,75 €

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Cuchillo Japones Kiritsuke Sukenari ZDP-189 Bocote S-127 21cm

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Cuchillo de cocina 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.

480,75 €

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Cuchillo Japones Kiritsuke Sukenari 3 layers HAP-40 S-3112 27cm

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Cuchillo de cocina 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.

435,20 €

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Cuchillo Japones Kiritsuke Sukenari 3 layers HAP 40 S-3111 24cm

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Cuchillo de cocina 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.

384,60 €

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Cuchillo Japones Gyuto Yu Kurosaki Shizuku R2 Keyaki ZR-210CH 21cm

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Cuchillo de cocina Gyuto Yu Kurosaki Shizuku R2 Keyaki 21cm ZR-210CH

Cuchillo de chef gyuto Yu Kurosaki Shizuku con hoja de 210 mm. Esta serie Yu Kurosaki presenta cuchillas con acabado R2 tsuchime. El mango octagonal está hecho de madera keyaki. Lave y seque con una esponja suave y guárdelo de manera segura después de usarlo. Evite cortar huesos, alimentos congelados, huesos de frutas duras. Superficie de corte recomendada: la madera, las tablas de goma y los compuestos de alta gama, y los plásticos de calidad como el polietileno hacen que las superficies de corte sean aceptables y ayudarán a proteger y prolongar el filo de la navaja. Evite el vidrio, el metal, las encimeras y otras superficies rígidas que no perdonen. Yu Kurosaki trabaja en la aldea de Cuchillos Takefu.

369,42 €

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Bunka Yu Kurosaki Shizuku R2 Keyaki ZR-165BU 16.5cm

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Cuchillo de cocina Yu Kurosaki Shizuku R2 Keyaki 16.5cm ZR-165BU

Cuchillo Bunka Yu Kurosaki Shinjuku con hoja de 165 mm. Esta serie Yu Kurosaki presenta cuchillas con acabado R2 tsuchime. Este cuchillo bunka tiene un increíble nivel de acabado y pulido, con los patrones Tsuchime "Shizuku" característicos de Kurosaki que son estéticamente agradables y funcionales. El mango octagonal está hecho de madera keyaki. Lave y seque con una esponja suave y guárdelo de manera segura después de usarlo. Evite cortar huesos, alimentos congelados, huesos de frutas duras. Superficie de corte recomendada: la madera, las tablas de goma y los compuestos de alta gama, y los plásticos de calidad como el polietileno hacen que las superficies de corte sean aceptables y ayudarán a proteger y prolongar el filo de la navaja. Evite el vidrio, el metal, las encimeras y otras superficies rígidas que no perdonen. Yu Kurosaki trabaja en la aldea de Cuchillos Takefu.

354,23 €

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Cuchillo Japones Sujihiki Tsutomu Kajiwara TK-1128 27cm

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Cuchillo de cocina Sujihiki Tsutomu Kajiwara 27cm TK-1128

Japanese kitchen knife sujihiki handmade by Tsutomu Kajiwara. Blade 27 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient's freshness. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients. Please, use your Tsutomu Kajiwara knife 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.

253,02 €

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Cuchillo Japones Gyuto Yoshimi Kato SG2 D-1605 21cm

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Cuchillo de cocina Gyuto Yoshimi Kato SG2 21cm D-1605

Cuchillo de chef japonés, hecho a mano por el herrero Yoshimi Kato. El Gyuto es la versión japonesa del clásico cuchillo de chef occidental. Los cuchillos de chef japoneses son famosos por su hoja ligera y delgada, que conserva un filo duradero. La hoja está hecha de acero SG2 con acabado Nashiji. Longitud de la hoja: 210 mm. Mango: palisandro. No intente cortar, golpear ni picar productos congelados ni huesos. La hoja puede astillarse o romperse. Lavar a mano con agua tibia y secar con una toalla.

292,50 €

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Cuchillo Japones Kiritsuke Tsutomu Kajiwara TK-1126 24cm

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Cuchillo de cocina Kiritsuke Tsutomu Kajiwara 24cm TK-1126

Japanese kiritsuke knife handmade by Tsutomu Kajiwara. Blade 24 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Please, use your Tsutomu Kajiwara knife 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.

247,96 €

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Cuchillo Japones Tsutomu Kajiwara Petty TK-1111 9cm

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Cuchillo de cocina Tsutomu Kajiwara Petty 9cm TK-1111

Handmade japanese kitchen Petty knife by Tsutomu Kajiwara. Blade 90 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Weight 80 g. Please, use your Tsutomu Kajiwara knife 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.

146,75 €

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Cuchillo de chef Old Hickory Cook Knife 79-8 OH7045 21cm

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Cuchillo de cocina Old Hickory Cook Knife 79-8 21cm OH7045

For the sake of viewer convenience, the content is shown below in one of the available alternative languages.
Old Hickory Cook Knife 79-8 is 13" (33 cm) overall. This Cook Knife is a must-have for any kitchen. It performs beautifully for slicing, chopping, dicing and more. The 8.13" (21 cm) high carbon steel blade, satin finish blade. Brown hardwood handle. Clam packed. Made in the USA.

25,30 €

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Cuchillo Japones Seki Kanetsugu Nami 4 9204 10cm - 1

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Cuchillo de cocina Seki Kanetsugu Nami 4 10cm 9204

For the sake of viewer convenience, the content is shown below in one of the available alternative languages.
Seki Kanetsugu Nami Steak knives 4 pcs of different colours. Steak knives Nami are 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.

403,83 €

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Cuchillo Japones Nakiri Gihei Hamono Aogami 2 Iron clad GH-503 15cm

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Cuchillo de cocina Nakiri Gihei Hamono Aogami 2 Iron clad 15cm GH-503

Japanese kitchen knife azuma nakiri 150 mm by Gihei Hamono. Blade is made of Aogami 2 steel with iron clad. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono Nakiri has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.

151,81 €

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Cuchillo Japones Gyuto Daisuke Nishida Shirogami DN-11213 21cm

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Cuchillo de cocina Gyuto Daisuke Nishida Shirogami 21cm DN-11213

For the sake of viewer convenience, the content is shown below in one of the available alternative languages.
Japanese chef knife gyuto is handmade by Daisuke Nishida. Blade length 210 mm. Blade of this chef knife is made of Shirogami carbon steel. The whole is complemented by a handle made of cherry wood finished with a plastic cap. The structure is extremely light and the D-shaped handle perfectly fits the hand. Weight is 203 g. This 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. Daisuke Nishida knives due to hand-made may slightly differ from the pictures and dimensions shown.

191,29 €

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Cuchillo Japones Nakiri Goko Hamono Shirogami S/S Clad GHO-004 16.5cm

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Cuchillo de cocina Nakiri Goko Hamono Shirogami S/S Clad 16.5cm GHO-004

Goko Hamono nakiri Japanese kitchen knife with is 16,5 cm blade. The nakiri featured here is a perfect example of their philosophy. Utilizing a core of white #1 steel with a stainless cladding, the Goko nakiri is made with a slightly asymmetric edge grind. The steel is hardened to 60 HRC. A lovely rustic finish and oak wood octagonal handle complete the package.

200,40 €

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Cuchillo Japones Sujihiki Ryusen Hamono Bonten Unryu Bonten Unryu BU-309 27cm

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Cuchillo de cocina Sujihiki Ryusen Hamono Bonten Unryu Bonten Unryu 27cm BU-309

Sujihiki knife Ryusen Hamono Bonten Unryu Wa with 27 cm blade. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables.The Bonten Unryu is one of the signature lines by Ryusen. It is considered as one of the best VG10 line by any Japanese maker, because of its unmatched artistics and more importantly, their VG10 blades are hande forged one-by-one. The blade of the Unryu wa series, is constructed identical as the western handle Unryu series. It has a core of VG-10, with 63 layers of stainless damascus steel. The blade is relatively thin, with a medium / light weight, but not as thin as a laser. Due to the classic Japanese perfectly shaped octagonal handle, it is easy to control and effortlessly will do exactly what it is made for cutting perfectly. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Gyuto knife goes in black gift box.

469,61 €

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Cuchillo Japones Gyuto Ryusen Hamono Bonten Unryu Bonten Unryu BU-303 24cm

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Cuchillo de cocina Gyuto Ryusen Hamono Bonten Unryu Bonten Unryu 24cm BU-303

The Bonten Unryu is one of the signature lines by Ryusen. It is considered as one of the best VG10 line by any Japanese maker, because of its unmatched artistics and more importantly, their VG10 blades are hande forged one-by-one. The blade of the Unryu wa series, is constructed identical as the western handle Unryu series. It has a core of VG-10, with 63 layers of stainless damascus steel. The blade is relatively thin, with a medium / light weight, but not as thin as a laser. Due to the classic Japanese perfectly shaped octagonal handle, it is easy to control and effortlessly will do exactly what it is made for cutting perfectly. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Gyuto knife goes in black gift box.

364,35 €

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Cuchillo de cocina Old Hickory Butcher OH7113 35.6cm

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Cuchillo de cocina Old Hickory Butcher 35.6cm OH7113

Professional Butcher knife with 14" blade American Handcrafted. This knife has high carbon steel blades and genuine hickory wood handles. The blade is tempered and hand ground to retain sharpness, and the handle is flame burnt and buffed for a unique antiqued finish. Without sheath.

39,47 €

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Cuchillo de cocina Old Hickory Butcher OH7111 25.4cm

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Cuchillo de cocina Old Hickory Butcher 25.4cm OH7111

Professional Butcher knife with 10" blade American Handcrafted. This knife has high carbon steel blades and genuine hickory wood handles. The blade is tempered and hand ground to retain sharpness, and the handle is flame burnt and buffed for a unique antiqued finish. Without sheath.

34,41 €

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