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 Yanagiba Ittetsu Forge-welded Shirogami 2 IJF-11125 27cm
-15% Agotado
Cuchillo de cocina Yanagiba Ittetsu Forge-welded Shirogami 2 27cm IJF-11125
The japanese knife Ittetsu Yanagiba IJF-11125 with 270 mm blade. Forge-welded blade is made of Shirogami #2 carbon steel. 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. Rub with mineral oil. Handle is made from magnolia and has good water resistance. This knife has a bevel on only one side of the blade, to help achieve even slices. Ittetsu knives are handmade in Echizen city, Japan.
153,13 €
180,15 €

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Cuchillo Japones Yanagiba Ittetsu Forge-welded Shirogami 2 IJF-11124 24cm
-15% Agotado
Cuchillo de cocina Yanagiba Ittetsu Forge-welded Shirogami 2 24cm IJF-11124
Cuchillo japonés para sushi y sashimi Ittetsu Yanagiba IJF-11124 con hoja de 240 mm de longitud. El mango ergonómico está hecho de madera de magnolia. La hoja, con afilado de un solo lado, está hecha de acero al carbono Shirogami #2. Este cuchillo no se puede utilizar para cortar huesos, frutos secos, productos congelados ni otros productos muy duros. El acero al carbono es susceptible a la corrosión, por lo que debe almacenarse seco y limpio. Solo se permite el lavado a mano con agua tibia y secado obligatorio. Los cuchillos Ittetsu se fabrican a mano en la ciudad de Echizen, prefectura de Fukui, Japón.
118,72 €
139,67 €

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Cuchillo Japones Yanagiba Ittetsu Forge-welded Shirogami 2 IJF-11123 21cm
-15% Agotado
Cuchillo de cocina Yanagiba Ittetsu Forge-welded Shirogami 2 21cm IJF-11123
The japanese knife Ittetsu Yanagiba IJF-11123 with 210 mm blade. Forge-welded blade is made of Shirogami #2 carbon steel. Handle is made from magnolia and has good water resistance. This knife has a bevel on only one side of the blade, to help achieve even slices. 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. Rub with mineral oil. Ittetsu knives are handmade in Echizen city, Japan.
105,81 €
124,49 €

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Cuchillo Japones Ittetsu Mioroshi Forge-welded IJF-11116 24cm
-15% Agotado
Cuchillo de cocina Ittetsu Mioroshi Forge-welded 24cm IJF-11116
Japanese kitchen Ittetsu Mioroshi IJF-11116  knife with 240 mm forge-welded blade made of Shirogami #2 carbon steel. Mioroshi is perfectly suited to filleting and portioning fish, but it can also slice fish quite well. Mioroshi is a knife like a cross between a sashimi knife and a deba knife. The blade is long and is thicker than shobu but thinner than deba. The oval shaped handle is made of magnolia wood. The blade is single bevel. 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. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry. Ittetsu knives are handmade in Echizen city, Japan.
144,01 €
169,43 €

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Cuchillo Japones Gyuto Matsubara Hamono Aogami KT-205 24cm
-15% Agotado
Cuchillo de cocina Gyuto Matsubara Hamono Aogami 24cm KT-205
Cuchillo de chef del maestro artesano Katsuto Tanaka, fabricante de cuchillos bajo la marca Matsubara Hamono. La hoja de 24 cm está fabricada con tres capas. El núcleo es de acero Aogami #2 Blue Paper. El mango tradicional japonés Wa es octogonal y está hecho de madera de nogal. El cuchillo no es apto para lavavajillas. Se entrega en una caja de la marca.
225,25 €
265,00 €

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Cuchillo Japones Yanagiba Ittetsu Uraoshi Stamped Shirogami 2 IJS-11125 27cm
-15% Agotado
Cuchillo de cocina Yanagiba Ittetsu Uraoshi Stamped Shirogami 2 27cm IJS-11125
Polished blade the knife Ittetsu Uraoshi Yanagiba IJS-11125 is made of Shirogami #2 carbon steel. The blade lenght is 270mm. Handle is made from magnolia and has good water resistance. This knife has a bevel on only one side of the blade, to help achieve even slices. 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.
103,23 €
121,45 €

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Cuchillo Japones Yanagiba Ittetsu Uraoshi Stamped Shirogami 2 IJS-11124 24cm
-15% Agotado
Cuchillo de cocina Yanagiba Ittetsu Uraoshi Stamped Shirogami 2 24cm IJS-11124
The japanese knife Ittetsu Uraoshi Yanagiba IJS-11124  with 240mm blade.  Polished blade is made of Shirogami #2 carbon steel. Handle is made from magnolia and has good water resistance. This knife has a bevel on only one side of the blade, to help achieve even slices. 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.
84,31 €
99,19 €

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Cuchillo Japones Ittetsu Uraoshi Usuba Stamped IJS-11143 21cm
-15% Agotado
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.
146,25 €
172,06 €

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Cuchillo Japones Hideo Kitaoka Honesuki Ao2 15cm
-15% Agotado
Cuchillo de cocina Hideo Kitaoka Honesuki 15cm Ao2
Handmade honesuki knife by Mr. Hideo Kitaoka. Aogami steel with iron clad. Handle made of rosenwood. The Honesuki is a Japanese style boning knife. Originally designed for poultry. Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. 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.
206,47 €
242,90 €

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Cuchillo Japones Nakiri Ittetsu Shirogami Tall IW-11839 18cm
-15% Agotado
Cuchillo de cocina Nakiri Ittetsu Shirogami Tall 18cm IW-11839
Japanese Tall Nakiri knife Ittetsu with 180 mm blade. Tall nakiris are longer and taller than a normal nakiri knife. This one is 65 mm tall. 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. 
153,99 €
181,17 €

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Bunka Ittetsu Shirogami IW-11835 18cm
-15% Agotado
Cuchillo de cocina Ittetsu Shirogami 18cm IW-11835
Japanese bunka knife Ittetsu with 180 mm blade. This kitchen 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. 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.
145,39 €
171,04 €

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Cuchillo Japones Sujihiki Tsutomu Kajiwara TK-1128 27cm
-15% Agotado
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.
215,07 €
253,02 €

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Cuchillo Japones Gyuto Ittetsu Shirogami IW1187 18cm
-15% Agotado
Cuchillo de cocina Gyuto Ittetsu Shirogami 18cm IW1187
Japanese chef knife gyuto Ittetsu with 18 cm blade. 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. The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.
131,62 €
154,85 €

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Cuchillo Japones Kiritsuke Tsutomu Kajiwara TK-1126 24cm
-15% Agotado
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.
210,77 €
247,96 €

Agotado

Cuchillo Japones Ittetsu Honesuki Shirogami IW11837 15cm
-15% Agotado
Cuchillo de cocina Ittetsu Honesuki Shirogami 15cm IW11837
Cuchillo Honesuki Ittetsu con hoja de 150 mm. Este Honesuki está fabricado con tres capas de material: acero revestido de hierro y acero Shirogami. Está diseñado específicamente para deshuesar y desmenuzar aves, pero muchos también lo han comprobado para filetear pescado y carne roja, o para realizar muchas de estas tareas. Mango: nogal monooctogonal impermeable. Los cuchillos Ittetsu se fabrican a mano en la ciudad de Echizen, Japón. Lavar a mano con agua tibia y secar con una toalla.
119,58 €
140,68 €

Agotado

Cuchillo Japones Nakiri Yu Kurosaki Fujin Super Aogami ZAF-165NA 16.5cm
-15% Agotado
Cuchillo de cocina Nakiri Yu Kurosaki Fujin Super Aogami 16.5cm ZAF-165NA
Nakiri khife Fujin Aogami Super series handmade by Mr. Yu Kurosaki. Nakiri has a straight, symmetrical edge that is most commonly used for slicing, dicing, and chopping vegetables. Stainless steel clad. Padoauk handle with turquoise ring. Blade length is 16,5 cm. Weight is about 150 g. Kurosaki-san was inspired by Fujin, the god of Wind in Japanese mythology for the design of these knives. He's done a remarkable job of capturing the essence of the God of wind in the Tsuchime (hand hammered) finish on these knives.
227,97 €
268,21 €

Agotado

Cuchillo Japones Nakiri Gihei Hamono Aogami 2 Iron clad GH-503 15cm
-15% Agotado
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.
129,04 €
151,81 €

Agotado

Cuchillo Japones Gyuto Daisuke Nishida Shirogami DN-11213 21cm
-15% Agotado
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. 
162,59 €
191,29 €

Agotado

Cuchillo Japones Santoku Gihei Hamono Aogami 2 Iron clad GH-502 16.5cm
-15% Agotado
Cuchillo de cocina Santoku Gihei Hamono Aogami 2 Iron clad 16.5cm GH-502
Japanese kitchen knife santoku 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 santoku 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.
129,04 €
151,81 €

Agotado

Cuchillo Japones Gyuto Gihei Hamono Aogami 2 GH-404 21cm
-15% Agotado
Cuchillo de cocina Gyuto Gihei Hamono Aogami 2 21cm GH-404
Japanese chef knife gyuto by Gihei Hamono. Blade 21 cm is made of Aogami 2 steel. 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 gyuto knife 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.
223,67 €
263,15 €

Agotado

Cuchillo Japones Ittetsu Shirogami Petty IW1181 12cm
-15% Agotado
Cuchillo de cocina Ittetsu Shirogami Petty 12cm IW1181
El cuchillo japonés Ittetsu Petty, con hoja de 120 mm, es esencial tanto para profesionales como para cocineros aficionados. Es un cuchillo extremadamente versátil, diseñado para afrontar las pequeñas tareas cotidianas, tanto en casa como en la cocina profesional. Este cuchillo Ittetsu Petty está fabricado con tres capas: acero revestido de hierro y acero Shirogami. Una capa de hierro en cada lado protege una capa de acero al carbono en el núcleo, mediante un proceso conocido como Sanmai o soldadura de forja. Tanto el hierro como el acero al carbono son susceptibles a la oxidación y deben mantenerse secos y limpios en todo momento para evitar la oxidación y la decoloración. Mango: nogal monooctogonal impermeable. Los cuchillos Ittetsu se fabrican a mano en la ciudad de Echizen, Japón. Lavar a mano con agua tibia y secar con una toalla.
107,54 €
126,51 €

Agotado

Cuchillo Japones Sujihiki Ittetsu Shirogami IW-11812 24cm
-15% Agotado
Cuchillo de cocina Sujihiki Ittetsu Shirogami 24cm IW-11812
For the sake of viewer convenience, the content is shown below in one of the available alternative languages.
Sujihiki Ittetsu kitchen knife with 240 mm blade 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. This Ittetsu sujihiki 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. 
162,59 €
191,29 €

Agotado

Petty Yoshimi Kato Aogami super D-501 15cm
-15% Agotado
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.
160,87 €
189,26 €

Agotado

Cuchillo Japones Gyuto Teruyasu Fujiwara TF2308 21cm
-15% Agotado
Cuchillo de cocina Gyuto Teruyasu Fujiwara 21cm TF2308
Japanese chef knife gyuto with 210 mm blade. Handmade by mr. Teruyasu Fujiwara.  The Gyuto is the Japanese version of the classic Western Chef's knife. The difference is that the gyuto's blade is thinner and holds a sharper edge.  Blade is made of Shirogami 1 stell with stainless steel clad. Handle: pakka wood. Hand wash with warm water and towel dry. 
343,25 €
403,83 €

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