Couteaux Japonais en acier au carbone

Les couteaux de cuisine japonais en acier au carbone ont un tranchant très fin et tranchant. Ces couteaux peuvent être affûtés jusqu’au tranchant d’un rasoir. Les aciers au carbone japonais les plus populaires et de haute qualité sont l'Aogami (« papier bleu ») et le Shirogami (« papier blanc »). Les deux aciers sont de très haute qualité et conviennent à la fabrication de couteaux de cuisine. Le Shirogami est plus facile à aiguiser jusqu'à obtenir une pointe très pointue, mais il est plus fragile et sensible à la rouille. Le tungstène, qui fait partie de l'acier Aogami, résout ces problèmes en rendant les lames des couteaux de cuisine japonais plus durables. Dans notre assortiment, vous trouverez les meilleurs couteaux de cuisine japonais en acier au carbone.

Couteau Japonais Ittetsu Bunka Shirogami IW-1186 16.5cm
Couteau de cuisine 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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Couteau Japonais Tsutomu Kajiwara Petty TK-1114 15cm
Couteau de cuisine 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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Couteau Japonais Tsutomu Kajiwara Petty TK-1112 12cm
Couteau de cuisine 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 95g. 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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Couteau Japonais Spyderco Itamae Bunka Bocho K18GPBNBK 19.6cm
Couteau de cuisine Spyderco Itamae Bunka Bocho 19.6cm K18GPBNBK
Spyderco Itamae Bunka Bocho Murray Carter Collection is An all-purpose knife suitable for preparing meat, vegetables, and fish, the Bunka Bocho literally means "cultural knife," because of its role in making traditional Japanese cuisine in the home. It is closely related to the Santoku ("three virtues") knife but has a more acute and utilitarian point. Itamae literally means "in front of the cutting board," Itamae is an extremely prestigious title reserved for highly skilled sushi chefs. Consistent with that elite status, the Murray Carter Collection's Itamae Series —the highest tier in the Collection—proudly features premium materials and uncompromising craftsmanship.
The blades of Itamae Series knives are expertly crafted from laminated steel consisting of an Aogami Super Blue core clad between layers of SUS410 stainless steel. This classic three-layer construction allows the outer layers to protect and support the ultra-hard carbon-steel center layer that forms the blade's edge. Ground exceptionally thin and straight for unparalleled cutting performance. 
The elite blades of the Itamae Series are paired with traditional "wa"-style (octagonal) handles made from stunning burl G10 and highlighted with black G10 ferrules.
Created for those who demand the very best, the Itamae Series faithfully captures the spirit of Murray Carter's coveted handmade knives and sets a new standard in high-performance kitchen cutlery.
Spyderco Itamae Bunka Bocho overall length 12.62" (321 mm). Blade length 7.72" (196 mm). Weight 6.0 oz. (170 g). Made in Japan.
349,17 €

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Nakiri Couteau Japonais Spyderco Itamae K17GPBNBK 17cm
-37,40 €
Nakiri Couteau de cuisine Spyderco Itamae 17cm K17GPBNBK
Spyderco Itamae Nakiri Murray Carter Collection kitchen knife. Meaning "vegetable cutter," the Nakiri knife's unique rectangular shape and slightly upturned edge make it the perfect tool for precisely push-cutting all kinds of vegetables. The Nakiri's blade shape also allows its length to remain consistent after years of sharpening. Itamae literally means "in front of the cutting board," Itamae is an extremely prestigious title reserved for highly skilled sushi chefs. Consistent with that elite status, the Murray Carter Collection's Itamae Series —the highest tier in the Collection—proudly features premium materials and uncompromising craftsmanship.
The blades of Itamae Series knives are expertly crafted from laminated steel consisting of an Aogami Super Blue core clad between layers of SUS410 stainless steel. This classic three-layer construction allows the outer layers to protect and support the ultra-hard carbon-steel center layer that forms the blade's edge. Ground exceptionally thin and straight for unparalleled cutting performance. 
The elite blades of the Itamae Series are paired with traditional "wa"-style (octagonal) handles made from stunning burl G10 and highlighted with black G10 ferrules.
Created for those who demand the very best, the Itamae Series faithfully captures the spirit of Murray Carter's coveted handmade knives and sets a new standard in high-performance kitchen cutlery.
Spyderco Itamae Nakiri vegetable knife overall length 12.19" (310 mm). Blade length 17 cm. Weight 6.7 oz. (190 g). Made in Japan.
289,51 €
326,91 €

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Paring Couteau à fruits et légumes Spyderco Itamae Petty K15GPBNBK 11.6cm
-71,38 €
Paring Couteau de cuisine Spyderco Itamae Petty 11.6cm K15GPBNBK
Le Spyderco Itamae Petty est un petit couteau de cuisine idéal pour éplucher et trancher fruits et légumes, préparer des garnitures et réaliser d'autres petites tâches culinaires. « Itamae » signifie littéralement « devant la planche à découper ». Itamae est un titre prestigieux réservé aux chefs sushis les plus talentueux. La lame de 116 mm de l'Itamae Petty est fabriquée en acier triple couche, composé d'un cœur en Aogami Super Blue et de couches d'acier inoxydable SUS410. Cette construction classique triple couche permet aux couches extérieures de protéger et de soutenir la couche centrale en acier au carbone ultra-dur qui forme le tranchant. La lame présente un affûtage exceptionnellement fin et droit, offrant une excellente capacité de coupe. Sa forme présente le « coude de Carter », une forme conique caractéristique qui confère à la pointe de la lame une résistance exceptionnelle. Le magnifique manche de l'Itamae Petty est en fibre de verre G10 durable et présente une forme octogonale. Il est recommandé de laver le couteau à la main.
229,82 €
301,20 €

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Gyuto Couteau Japonais Daisuke Nishida Shirogami DN-11212 18cm
Gyuto Couteau de cuisine Daisuke Nishida Shirogami 18cm DN-11212
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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Kiritsuke Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-009 20cm
Kiritsuke Couteau de cuisine 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 Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-008 17cm
Bunka Couteau de cuisine 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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Gyuto Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-005 18cm
Gyuto Couteau de cuisine 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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Santoku Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-003 16.5cm
Santoku Couteau de cuisine 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 Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-002 15cm
Petty Couteau de cuisine 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 Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-001 12cm
Petty Couteau de cuisine 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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Gyuto Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-007 24cm
Gyuto Couteau de cuisine Goko Hamono Shirogami S/S Clad 24cm GHO-007
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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Couteau Japonais Ittetsu Shirogami Petty IW1181 12cm
Couteau de cuisine 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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Couteau Japonais Ittetsu Shirogami Petty IW1182 13.5cm
Couteau de cuisine 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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Japanese kitchen knife Petty Yoshimi Kato Aogami super D-501 15cm
Petty Couteau de cuisine Yoshimi Kato Aogami super 15cm D-501
Petit couteau japonais forgé à la main par Yoshimi Kato. Maître Kato est un artisan traditionnel certifié à Takefu, préfecture de Fukui au Japon. La lame est en acier au carbone Aogami avec revêtement en acier inoxydable. Longueur de la lame 150 mm. Manche-bois de cerisier. N'essayez pas de couper, de frapper ou de hacher des produits congelés ou des os. La lame peut s'écailler ou se casser. Laver à la main à l'eau tiède et sécher avec une serviette.
189,26 €

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Nakiri Couteau Japonais Kajibe KJB-002 16.5cm
Nakiri Couteau de cuisine 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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Yanagiba Japanese kitchen knife Tojiro sushi and sashimi F-1021 27cm - 1
Yanagiba Couteau de cuisine TOJIRO Aogami sushi and sashimi 27cm F-1021
The delicate works on the details are proof of our respect for Japanese tradition. Every shape of the knife has been created and completed in the Japanese cooking culture. We never go against the tradition and emphasize that it is real Japanese knife. The keenness, one of the most famous features, as you already know. Also it deserves to be said that is No.1 in the entire world on the functions such as controllability, comfortable grip. You can feel craftsmanship and their heart and soul on the blade and handle. Employed real buffalo horn ferrule prevents the blade from coming out by tightening the handle the more you use. The ferrule, there is no same color and pattern, amazingly matches the Damascus blade.
483,78 €

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Nakiri Couteau Japonais Ittetsu Shirogami IW1185 16.5cm
Nakiri Couteau de cuisine 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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Nakiri Couteau Japonais Ittetsu Shirogami IW11834 18cm
Nakiri Couteau de cuisine 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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Santoku Couteau Japonais Ittetsu Shirogami IW1184 16.5cm
Santoku Couteau de cuisine 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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Santoku Couteau Japonais Ittetsu Shirogami IW11833 18cm
Santoku Couteau de cuisine 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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Gyuto Couteau Japonais Ittetsu Shirogami IW1189 24cm
Gyuto Couteau de cuisine 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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