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Cuchillo Japones Ittetsu Mioroshi Forge-welded IJF-11116 24cm
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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.
135,00 €

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Cuchillo Japones Gyuto Matsubara Hamono Aogami KT-205 24cm
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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.
211,16 €

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Cuchillo Japones Yanagiba Ittetsu Uraoshi Stamped Shirogami 2 IJS-11124 24cm
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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.
79,03 €

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Browning White Water Fillet 3220101 24cm
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Browning White Water Fillet 24cm 3220101
Browning White Water Fillet is the pro's choice! With a polymer handle for a secure grip and a razor-sharp 420 J2 stainless steel blade, the Browning White Water Fillet Knife will make the tedious job of cleaning your catch simple and hassle-free. Its 9.5" blade is extremely durable and resistant to rust, yet is still flexible enough for precision cuts. Simply put, the White Water Fillet Knife is a true-must have for any fisherman.
20,97 €

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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. 
402,42 €

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Cuchillo Japones Gyuto Yu Kurosaki VG10 Forged Color Damascus ZVCD-240CHR 24cm
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Cuchillo de cocinacuchi Gyuto Yu Kurosaki VG10 Forged Color Damascus 24cm ZVCD-240CHR
This Gyuto kitchen knife handcrafted by the Japanese craftsman Yu Kurosaki. The blade length is 24 cm. High quality materials and age old forging techniques combine to create a knife with an extremely sharp edge that will hold up throughout use. Crafted with a beautiful design using core steel VG10 forged colored damascus (polished). Handle is made of padouk. 
346,77 €

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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. 
306,45 €

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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.
197,58 €

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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.
290,32 €

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Cuchillo Japones Sujihiki Ittetsu Shirogami IW-11812 24cm
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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. 
152,42 €

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Cuchillo Japones Sujihiki Miyabi 5000MCT MIZU 32910-241-0 24cm
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Cuchillo de cocina Sujihiki Miyabi 5000MCT MIZU 24cm 32910-241-0
El cuchillo japonés Miyabi MIZU 5000MCT Sujihiki 32910-241-0 con su hoja larga y estrecha de 24 cm con mango ergonómico es ideal para cortar carne, pescado, frutas en rodajas finas. Esta serie 5000MCT tiene un núcleo de MC 63, polvo de microcarburo (63 HRC) cubierto con 2 capas de acero inoxidable Cryodur endurecido con hielo. El filo tiene un ángulo de 19°. Acabado martillado (Tsuchime) que evita que los alimentos se peguen a la hoja y mango ergonómico de micarta. Se recomienda lavar a mano únicamente, mantener y afilar en una piedra de afilar y se debe evitar el uso de tablas de cortar de vidrio, cerámica o piedra. Fabricado en Seki, Japón.
233,06 €

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Cuchillo Japones Gyuto Miyabi 5000MCT MIZU 32911-241-0 24cm
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Cuchillo de cocina Gyuto Miyabi 5000MCT MIZU 24cm 32911-241-0
El cuchillo de cocina japonés Miyabi MIZU 5000MCT Gyutoh 32911-241-0 con sus 24 cm de longitud es adecuado para cortar y separar pescado, carne y verduras. Su punta puntiaguda y robusta permiten realizar cortes limpios. Esta serie 5000MCT tiene un núcleo de acero en polvo con microcarburo MC 63 (63 HRC) cubierto con 2 capas de acero inoxidable Cryodur endurecido con hielo. El filo tiene un ángulo de 19°. Acabado martillado (Tsuchime) que evita que los alimentos se peguen a la hoja y mango ergonómico de micarta. Se recomienda lavar a mano únicamente, mantener y afilar en una piedra de afilar y se debe evitar el uso de tablas de cortar de vidrio, cerámica o piedra. Fabricado en Seki, Japón.
241,13 €

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Cuchillo Japones Gyuto Yoshimi Kato Black Nickel VG-10 D-1906 24cm
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Cuchillo de cocina Gyuto Yoshimi Kato Black Nickel VG-10 24cm D-1906
Cuchillo de chef japonés gyuto forjado a mano por Yoshimi Kato, artesano tradicional certificado en Takefu, prefectura de Fukui, Japón. Hoja VG-10 Níquel Damasco. Longitud de la hoja 240 mm. Mango-palisandro. 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.
258,06 €

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Cuchillo Japones Yanagiba Seki Kanetsugu para sushi 8022 24cm - 1
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Cuchillo de cocina Yanagiba Seki Kanetsugu Heptagon-Silver para sushi 24cm 8022
For the sake of viewer convenience, the content is shown below in one of the available alternative languages.
Single Bevel Edge with a slightly concaved flat back, solid High Carbon Molybdenum Vanadium Stainless steel blade is hand sharpened with Japanese whetstone for excellent cutting performance. Mr. Kawamura from Kanetsugu has been researching and challenged for different material, construction and design for extra advantages. The full blade tang is injection molded with dark blue heat-resistant ABS resin bolster/butt-end and silver anodized aluminum grip to prevent water getting into the handle for sanitary and rust resistance. The septangle shaped handle is also very unique and comfortable in your handle. When you look and hold the knife, you will feel a totally different texture and atmosphere.
64,52 €

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Cuchillo Japones Sujihiki Mcusta Coreless Aranami ZUA-1010C 24cm - 1
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Cuchillo de cocina Sujihiki Mcusta Zanmai Coreless Aranami 24cm ZUA-1010C
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Mcusta Zanmai  “coreless steel” series Sujihiki slicing knife with 24 cm blade. VG-10 and VG-2 are laminated together like Damascus steel. Literally there is no core of the steel, that's why this Mcusta kitchen knife series called "coreless". Also the blade patterns are remarkably clearer than on Damascus steel. Mcusta use  “ocean wave” motif which came from a traditional Japanese painting. Handle of Mcusta Zanmai Coreless Aranami Sujihiki knife is made of red pakka wood with a bolster and bottom cap. Mosaic pin on handle and bottom cap. Each knife Mcusta Zanmai Ultimate Coreless Aranami goes in wooden box.
394,35 €

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Cuchillo Japones Gyuto Miyabi chef 34373-241-0 24cm - 1
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Cuchillo de cocina Gyuto Miyabi 5000MCD chef 24cm 34373-241-0
El cuchillo de chef Zwilling Miyabi 5000MCD Gyutoh 34373-241-0 de 24 cm es perfecto para cortar o rebanar carne o pescado. Su hoja delgada pero estable ofrece un corte perfectamente controlado y limpio. Tiene un perfil japonés auténtico con un afilado Honbazuke extremadamente afilado y está pulido simétricamente en un ángulo de 19 grados. Primero, la hoja se afila dos veces en piedras giratorias y luego se pule en una rueda de cuero.
El mango del gyutoh está hecho de abedul Masur para darle a cada cuchillo un patrón único de vetas de madera. Una tapa de extremo y un alfiler de mosaico de estilo sutil completan el aspecto elegante del cuchillo. El mango tiene forma de D para darle al cuchillo un equilibrio y control perfectos para un corte preciso y sin esfuerzo. La hoja tiene un hermoso patrón de damasco y un núcleo duro de acero en polvo MicroCarbide MC63 encerrado dentro de 100 capas de dos aceros diferentes. La hoja CRYODUR® está endurecida con hielo a -196 grados centígrados para lograr un grado de dureza de alrededor de 63 Rockwell que mantiene la hoja afilada y flexible. Se recomienda lavar a mano únicamente, mantener y afilar en una piedra de afilar y se debe evitar el uso de tablas de cortar de vidrio, cerámica o piedra.
Cuchillo de chef Zwilling Miyabi 5000MCD Gyutoh fabricado en Japón. Solo hay mejores cuchillos de cocina en la gama de MyGoodKnife.
370,16 €

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Cuchillo Japones Yanagiba Tojiro Shirogami for Left-Handed F-908L 24cm - 1
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Cuchillo de cocina Yanagiba Tojiro Shirogami for Left-Handed 24cm F-908L
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Tojiro Shirogami Yanagi-Sashimi knife 24 cm for left-handed. Knife for sushi and sashimi has single edged blade. Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention. Handle of Shirogami Yanagi-Sashimi 24 cm is made from magnolia and has good water resistance. Tojiro Shirogami carbon knives should be used 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.
133,88 €

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Juego de cuchillos de cocina Masahiro 2 knives of MS-3000 Series 11 503 - 1
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Juego de cuchillos de cocina Masahiro 2 knives of MS-3000 Series 11 503
For the sake of viewer convenience, the content is shown below in one of the available alternative languages.Masahiro Kitchen knife set includes 2 knives of MS-3000 Series: santoku 165 mm blade and vegetable knife 120 mm blade. Handles are made of laminated wood. Blades of Masahiro MS-3000 kitchen knives are made of MBS26 steel (0.9% carbon content molybdenum vanadium steel). Masahiro kitchen knife set goes in gift box.
136,29 €

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Juego de cuchillos de cocina Masahiro 3 knives of MS-3000 Series 11 501 - 1
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Juego de cuchillos de cocina Masahiro 3 knives of MS-3000 Series 11 501
For the sake of viewer convenience, the content is shown below in one of the available alternative languages.Masahiro Kitchen knife set includes 3 knives of MS-3000 Series: santoku 165 mm blade, chef knife 180 mm blade and vegetable knife 120 mm blade. Handles are made of laminated wood. Blades of Masahiro MS-3000 kitchen knives are made of MBS26 steel (0.9% carbon content molybdenum vanadium steel). Masahiro kitchen knife set goes in gift box.
201,61 €

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Cuchillo Japones Yanagiba Masahiro para sushi 10613 24cm - 1
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Cuchillo de cocina Yanagiba Masahiro para sushi 24cm 10613
For the sake of viewer convenience, the content is shown below in one of the available alternative languages.Masahiro japanese Yanagiba knife with 24 cm blade. Blade of this sushi- and sashimi knife is made of Masahiro original stainless steel (MBS-26).
Yanagiba knives are usually used to slice boneless fish fillets for Sashimi and Sushi dishes, but they can also be used to fillet meat and are often used for skinning fish.
The handle is a compressed laminated wood that realises improved durability and water resistance, by being impregnated with a resin and contained antimicrobial agent effective against such as Escherichia coli. Weight of Masahiro Sashimi knife is 115 g.
65,32 €

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Cuchillo Japones Yanagiba Masahiro para zurdos 10663 24cm - 1
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Cuchillo de cocina Yanagiba Masahiro para zurdos 24cm 10663
For the sake of viewer convenience, the content is shown below in one of the available alternative languages.Masahiro Sashimi knife 24 cm for left-hander. Blade is made of Masahiro original stainless steel (MBS-26). The series gots awarded for the Good Design.
The handle is a compressed laminated wood that realises improved durability and water resistance, by being impregnated with a resin and contained antimicrobial agent effective against such as Escherichia coli. Weight of Masahiro Sashimi knife is 140 g.
104,03 €

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Cuchillo Japones Yanagiba Tojiro MV 2 Layered para sushi FD-1111 24cm - 1
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Cuchillo de cocina Yanagiba Tojiro MV 2Layered para sushi 24cm FD-1111
Gracias al afilado más fino, la cuchilla Yanagiba Tojiro MV 2Layered para sushi FD-1111 del cuchillo penetra suavemente en el filete más tierno. Con el cuchillo de sushi Yanagiba puedes cortar no solo pescado, sino también carne tierna. Japones cuchillo es un cuchillo especializado con una hoja larga y estrecha afilada para un diestro. Es ideal para carne de res y cerdo. Con su ayuda, es fácil separar el filete del hueso. El principal secreto de la calidad es el acero al molibdeno-vanadio, que es famoso por su resistencia, resistencia al desgaste, flexibilidad y fiabilidad. Las cuchillas de los cuchillos están templadas al estándar 58 HRC. 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.
150,81 €

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Cuchillo Japones Sujihiki Miyabi 6000MCT 34078-241-0 24cm - 1
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Cuchillo de cocina Sujihiki Miyabi 6000MCT Artisan 24cm 34078-241-0
El cuchillo Sujihiki Miyabi 6000MCT Artisan 34078-241-0 tiene un núcleo de MicroCarbide MC63, acero en polvo, entre otras dos capas de acero. El cuchillo Miyabi SUJIHIKI es un utensilio resistente, flexible y duradero que usará una y otra vez. Un gran número de procesos especialmente desarrollados, entre los que se incluye el endurecimiento al frío a 196º C, confieren a los cuchillos de la serie MIYABI 6000MCT su excepcional dureza. La hoja, afilada en ambos lados del filo, se martillea hasta darle un aspecto auténticamente japonés y se afila a mano siguiendo la técnica Honbazuke para conseguir una dureza de aproximadamente 63 Rockwell. El mango ligeramente curvado, como el de un cisne, está hecho de madera de pacará cocobolo. Esta madera se ajusta perfectamente a la mano, Un sistema para equilibrar el peso en el interior del mango garantiza que podrá realizar cualquier técnica de corte con igual facilidad. 
233,06 €

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Cuchillo Japones Yanagiba Tojiro Hammered Black F-1081 24cm - 1
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Cuchillo de cocina Yanagiba Tojiro Hammered Black 24cm F-1081
For the sake of viewer convenience, the content is shown below in one of the available alternative languages.Yanagi-Sashimi 24 sm. Hand forged. In modern society, everything is rationalized and made efficient. However, workplaces of free hand forging are taking over traditional manufacturing process and everything has been processing by hand. Every single piece is made by hand and put craftsman’s skill in the every single process such as forging, edging and putting handle etc. They are all holy works to put their soul into 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.
120,96 €

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