Cuchillos de cocina japoneses de acero al carbono

Los cuchillos de cocina japoneses fabricados en acero al carbono tienen un filo muy fino y afilado. Estos cuchillos se pueden afilar hasta obtener la nitidez de una navaja. Los aceros al carbono japoneses más populares y de mayor calidad son el Aogami ("papel azul") y el Shirogami ("papel blanco"). Ambos aceros son de muy alta calidad y adecuados para la producción de cuchillos de cocina. El shirogami es más fácil de afilar hasta obtener una punta muy afilada, pero es más frágil y susceptible a oxidarse. El tungsteno, que forma parte del acero Aogami, resuelve estos problemas y hace que las hojas de los cuchillos de cocina japoneses sean más duraderas. En nuestro surtido encontrarás los mejores cuchillos de cocina japoneses fabricados en acero al carbono.

Cuchillo Japones Ittetsu Bunka Shirogami IW-1186 16.5cm
Cuchillo de cocina Ittetsu Bunka Shirogami 16.5cm IW-1186
Japanese bunka knife Ittetsu with 165 mm blade. This bunka is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. 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.
171,04 €

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Cuchillo Japones Tsutomu Kajiwara Petty TK-1114 15cm
Cuchillo de cocina Tsutomu Kajiwara Petty 15cm TK-1114
 Japanese Petty knife handmade by Tsutomu Kajiwara. "Petty" is the Japanese word for a paring or utility knife, it comes from the French word “petite”. Blade 150 mm 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.
165,98 €

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Cuchillo Japones Tsutomu Kajiwara Petty TK-1112 12cm
Cuchillo de cocina Tsutomu Kajiwara Petty 12cm TK-1112
Petty knife handmade by Tsutomu Kajiwara. Blade 120 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Weight about 95 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.
156,88 €

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Cuchillo Japones Spyderco Itamae Bunka Bocho K18GPBNBK 19.6cm
Cuchillo de cocina Spyderco Itamae Bunka Bocho 19.6cm K18GPBNBK
La colección Spyderco Itamae Bunka Bocho Murray Carter es un cuchillo multiuso adecuado para preparar carne, verduras y pescado, el Bunka Bocho significa literalmente "cuchillo cultural", debido a su papel en la elaboración de la cocina tradicional japonesa en el hogar. Spyderco Itamae Bunka Bocho longitud total 12,62" (321 mm). Longitud de la hoja 7,72" (196 mm). Peso 6,0 oz. (170 gramos). Hecho en Japón.
Las hojas de los cuchillos de la serie Itamae están fabricadas por expertos con acero laminado que consta de un núcleo Aogami Super Blue revestido entre capas de acero inoxidable SUS410. Esta construcción clásica de tres capas permite que las capas exteriores protejan y apoyen la capa central de acero al carbono ultradura que forma el borde de la hoja. 
Las hojas de élite de la serie Itamae se combinan con mangos tradicionales de estilo "wa" (octagonal) hechos de un impresionante G10.Creada para aquellos que exigen lo mejor, la Serie Itamae captura fielmente el espíritu de los codiciados cuchillos hechos a mano de Murray Carter y establece un nuevo estándar en cuchillería de cocina de alto rendimiento.
349,17 €

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Cuchillo Japones Nakiri Spyderco Itamae K17GPBNBK 17cm
-37,40 €
Cuchillo de cocina Nakiri Spyderco Itamae 17cm K17GPBNBK
Cuchillo de cocina Spyderco Itamae Nakiri Murray Carter Collection. Con el significado de "cortador de vegetales", la forma rectangular única del cuchillo Nakiri y el borde ligeramente hacia arriba lo convierten en la herramienta perfecta para cortar con precisión todo tipo de vegetales. La forma de la hoja de Nakiri también permite que su longitud se mantenga constante después de años de afilado. Itamae significa literalmente "frente a la tabla de cortar". Itamae es un título extremadamente prestigioso reservado para chefs de sushi altamente calificados. De acuerdo con ese estatus de élite, la serie Itamae de la colección Murray Carter, el nivel más alto de la colección, presenta con orgullo materiales de primera calidad y una artesanía intransigente.Cuchillo para verduras Spyderco Itamae Nakiri con una longitud total de 310 mm (12,19"). Longitud de la hoja: 17 cm. Peso 190 g (6,7 oz). Fabricado en Japón.
289,51 €
326,91 €

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Cuchillos para verduras Spyderco Itamae Petty K15GPBNBK 11.6cm
-71,38 €
Cuchillo de cocina Spyderco Itamae Petty 11.6cm K15GPBNBK
Spyderco Itamae Petty Murray Carter Collection es el equivalente de un cuchillo de cocina occidental y es ideal para pelar y rebanar frutas y verduras, hacer guarniciones y otras tareas detalladas de preparación de alimentos. Creada para aquellos que exigen lo mejor, la Serie Itamae captura fielmente el espíritu de los codiciados cuchillos hechos a mano de Murray Carter y establece un nuevo estándar en cuchillería de cocina de alto rendimiento. Itamae significa literalmente "frente a la tabla de cortar", Itamae es un título extremadamente prestigioso reservado para chefs de sushi altamente calificados. De acuerdo con ese estatus de élite, la serie Itamae de la colección Murray Carter, el nivel más alto de la colección, presenta con orgullo materiales de primera calidad y una artesanía intransigente. Spyderco Itamae Petty longitud total 8,84" (225 mm). Longitud de la hoja 4,57" (116 mm). Peso 3.0 oz. (84 gramos). Hecho en Japón.
229,82 €
301,20 €

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Cuchillo Japones Gyuto Daisuke Nishida Shirogami DN-11212 18cm
Cuchillo de cocina Gyuto Daisuke Nishida Shirogami 18cm DN-11212
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Japanese chef knife gyuto is handmade by Daisuke Nishida. Blade length 180 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 165 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.  
151,81 €

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Cuchillo Japones Kiritsuke Goko Hamono Shirogami S/S Clad GHO-009 20cm
Cuchillo de cocina Kiritsuke Goko Hamono Shirogami S/S Clad 20cm GHO-009
Goko Hamono kiritsuke knife with is 20 cm blade. Kiritsuke blades have arguably the most iconic profiles of any blade in the Japanese knife world. The reverse tanto tip gives the knife a very weapon-like appearance.  Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.
282,38 €

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Bunka Goko Hamono Shirogami S/S Clad GHO-008 17cm
Cuchillo de cocina Goko Hamono Shirogami S/S Clad 17cm GHO-008
Goko Hamono bunka knife with is 17 cm blade. Bunka is a general purpose knife tackling a wide range of common kitchen tasks. Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.
262,13 €

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Cuchillo Japones Gyuto Goko Hamono Shirogami S/S Clad GHO-005 18cm
Cuchillo de cocina Gyuto Goko Hamono Shirogami S/S Clad 18cm GHO-005
With an overall blade length of 18 cm, the Goko Hamono gyuto is the perfect knife for almost all of your daily cutting and chopping needs. It comes with a lovely rustic blade constructed of white #1 carbon with a cladding of stainless steel. The steel is hardened to 60-61 HRC. A lovely rustic finish and oak wood octagonal handle complete the package.
258,08 €

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Cuchillo Japones Santoku Goko Hamono Shirogami S/S Clad GHO-003 16.5cm
Cuchillo de cocina Santoku Goko Hamono Shirogami S/S Clad 16.5cm GHO-003
Goko Hamono santoku Japanese kitchen knife with is 16,5 cm blade. Santoku knife is the best model for slicing, dicing and mincing. Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. Goko Hamono santoku comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.
200,40 €

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Petty Goko Hamono Shirogami S/S Clad GHO-002 15cm
Cuchillo de cocina Goko Hamono Shirogami S/S Clad 15cm GHO-002
Goko Hamono petty Japanese kitchen knife with is 15 cm blade. Petty is the Japanese word for a paring or utility knife, it comes from the French word “petite". Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. The petty now comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.
191,29 €

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Petty Goko Hamono Shirogami S/S Clad GHO-001 12cm
Cuchillo de cocina Goko Hamono Shirogami S/S Clad 12cm GHO-001
This 120mm Goko Hamono petty is a perfect example of their simple philosophy to blade making. Constructed using a core of white #1 steel and covered with a stainless outer cladding, this small and nimble knife is the ideal utensil for small slicing and dicing jobs as well as a great tool for those intricate garnishes. The petty now comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.
160,92 €

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Cuchillo Japones Gyuto Goko Hamono Shirogami S/S Clad GHO-007 24cm
Cuchillo de cocina Gyuto Goko Hamono Shirogami S/S Clad 24cm GHO-007
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Gyuto 240 made by Goko Hamono. This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of carbon steel with pieces of stainless steel, which gives the knife all the benefits of the carbon steel (edge retention, ease of sharpening, cutting feel) and the aase of Maintenance from stainless steel. 2-3 millimeters of the carbon steel is exposed at the curring edge of the knife and is susceptible to rust and discoloration if not properly maintained. Oak octagon handle. 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.
302,62 €

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Cuchillo Japones Ittetsu Shirogami Petty IW1181 12cm
Cuchillo de cocina Ittetsu Shirogami Petty 12cm IW1181
Ittetsu Petty knife with 120 mm blade is an essential for professionals and home cook alike. They are extremely versatile knives and are designed to take on those small random tasks that come up throughout the day at home or in professional kitchen. This Ittetsu petty knife is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
126,51 €

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Cuchillo Japones Ittetsu Shirogami Petty IW1182 13.5cm
Cuchillo de cocina Ittetsu Shirogami Petty 13.5cm IW1182
Ittetsu Petty knife with 135 mm blade. Blade is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.
131,57 €

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Petty Yoshimi Kato Aogami super D-501 15cm
Cuchillo de cocina Yoshimi Kato Aogami super 15cm D-501
Navaja japonesa forjada a mano por Yoshimi Kato. El maestro Kato es un artesano tradicional certificado en Takefu, prefectura de Fukui en Japón. La hoja está hecha de acero al carbono Aogami con revestimiento de acero inoxidable. Longitud de la hoja 150 mm. Mango-madera de cerezo. No intente cortar, golpear o picar productos congelados o huesos. La cuchilla puede astillarse o romperse. Lavar a mano con agua tibia y secar con una toalla.
189,26 €

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Cuchillo Japones Nakiri Kajibe KJB-002 16.5cm
Cuchillo de cocina Nakiri Kajibe 16.5cm KJB-002
Kajibe nakiri knife with blade length 165 mm. Nakiri's flat blade is meant for the push/pull chopping of vegetables. Handle is made of chestnut. Blade of this Kajibe nakiri knife is made of Aogami #2 iron clad steel. Weight is 190 g. Kajibe knives are hand-forged by master blacksmith Kunio Ishikawa and his son. This nakiri 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. 
177,12 €

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Cuchillo Japones Yanagiba Tojiro para sushi F-1021 27cm - 1
Cuchillo de cocina Yanagiba TOJIRO Aogami para sushi 27cm F-1021
Japones Yanagiba Tojiro Aogami para sushi F-1021 es un cuchillo especializado con una hoja larga y estrecha afilada para un diestro. Con el cuchillo de sushi Yanagiba puedes cortar no solo pescado, sino también carne tierna. Es ideal para carne de res y cerdo. Con su ayuda, es fácil separar el filete del hueso. Gracias al afilado más fino, la cuchilla del cuchillo penetra suavemente en el filete más tierno. 
Las hojas de estos cuchillos Tojiro están hechas de acero con alto contenido de carbono, lo que aumenta la resistencia al desgaste de la hoja y mejora la calidad del corte. Sin embargo, el alto contenido de carbono hace que este cuchillo sea susceptible a la corrosión, por lo que siempre mantenga el cuchillo en un lugar limpio y seco. 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. Nunca lo laves en el lavavajillas. Mantén afilado tu cuchillo utilizando piedras de afilar de alta calidad y con el grit adecuado. Una hermosa envoltura de regalo convierte un cuchillo tojiro en un maravilloso regalo.
483,78 €

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Cuchillo Japones Nakiri Ittetsu Shirogami IW1185 16.5cm
Cuchillo de cocina Nakiri Ittetsu Shirogami 16.5cm IW1185
Japanese Nakiri vegetable knife Ittetsu with 165 mm blade. This nakiri is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.
146,75 €

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Cuchillo Japones Nakiri Ittetsu Shirogami IW11834 18cm
Cuchillo de cocina Nakiri Ittetsu Shirogami 18cm IW11834
Nakiri knife Ittetsu with 180 mm blade. This nakiri is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry.
156,88 €

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Cuchillo Japones Santoku Ittetsu Shirogami IW1184 16.5cm
Cuchillo de cocina Santoku Ittetsu Shirogami 16.5cm IW1184
Santoku knife Ittetsu with 165 mm blade. This santoku is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. The word santoku translates to three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. 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. 
136,63 €

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Cuchillo Japones Santoku Ittetsu Shirogami IW11833 18cm
Cuchillo de cocina Santoku Ittetsu Shirogami 18cm IW11833
Santoku knife Ittetsu with 18 cm blade. The word santoku translates to three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Blade is made of Shirogami Iron Clad steel. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. 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. 
146,75 €

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Cuchillo Japones Gyuto Ittetsu Shirogami IW1189 24cm
Cuchillo de cocina Gyuto Ittetsu Shirogami 24cm IW1189
Gyuto knife Ittetsu with 24 cm blade. Blade is made of Shirogami Iron Clad steel. Handle: waterproof mono octagonal walnut. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. For Ittetsu gyuto knife recommended hand wash with warm water and towel dry. The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.
212,54 €

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