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Longueur des cordes, mm
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Acier
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Yanagiba Couteau Japonais Ittetsu Uraoshi Stamped Shirogami 2 IJS-11125 27cm
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Yanagiba Couteau de cuisine 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.
96,77 €

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Yanagiba Couteau Japonais Ittetsu Uraoshi Stamped Shirogami 2 IJS-11124 24cm
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Yanagiba Couteau de cuisine 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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Couteau Japonais Ittetsu Uraoshi Usuba Stamped IJS-11143 21cm
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Couteau de cuisine Ittetsu Uraoshi Usuba Stamped 21cm IJS-11143
Spécialement conçu pour couper les légumes, le couteau de cuisine japonais Ittetsu Uraoshi Usuba. Sa lame polie de 21 cm est en acier carbone Shirogami n° 2. Son manche ovale est en bois de magnolia. L'acier carbone est sensible à la rouille et doit être maintenu sec et propre en permanence pour éviter l'oxydation et la décoloration. Lavez à la main à l'eau tiède et essuyez avec une serviette. Les couteaux Ittetsu sont fabriqués à la main à Echizen, au Japon.
137,10 €

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Couteau Japonais Ittetsu Uraoshi Ajikiri Stamped IJS-11101 10.5cm
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Couteau de cuisine 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.
55,65 €

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Couteau à lame fix Kanetsune Kinka KB154 45.1cm
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Couteau à lame fix Kanetsune Kinka 45.1cm KB154
Kanetsune Kinka sword is 25.25" (64.14cm) overall. It has 17.75" (45.09cm) white steel Shirogami #2 blade. Yellow cord-wrapped oak handle. Magnolia wood belt sheath. Boxed.
516,13 €

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Petty Couteau Japonais Mutsumi Hinoura MHC-1103 15cm
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Petty Couteau de cuisine Mutsumi Hinoura 15cm MHC-1103
Petty knife handmade by Mutsumi Hinoura.  Ideal for cutting vegetables and meat that are too small for a Chef’s knife. Blade length 150 mm. Blade of this petty knife is made of Shirogami #2 iron clad steel. Handle - baked chestnut. Weight is 155 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. 
112,10 €

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