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5 £ 265 £
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165 165
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Blade Length, mm : 165 - 165
Nakiri Japanese kitchen knife Yoshimi Kato VG-10 Nickel Damascus D613 16.5cm - 1
Nakiri Couteau de cuisine Yoshimi Kato VG-10 Nickel Damascus 16.5cm D-613
Japanese nakiri knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus. Blade length 165 mm. Handle - red pakkawood. Nakiri is a vegetable knife. 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.
188,65 £

In stock

Tactical knife Steel Will Argonaut Drop Point SW820 16.5cm
Couteau à lame fix Steel Will Argonaut Drop Point 16.5cm SW820
Tactical knife Steel Will Argonaut Drop Point SW820 has 16,5cm blade made of AUS-8 steel. TPR handle with deep grooves ensures slip resistance, even when handled with wet or slippery hands. Two-side hand guard provides safety while performing even the most intense tasks. Full length 31,2cm. Sheath of the knife made of polymer.   
66,70 £

In stock

Nakiri Japanese kitchen knife Yu Kurosaki Senko SG2 Oak wood ZSE-165NA 16.5cm
Nakiri Couteau de cuisine Yu Kurosaki Senko SG2 Oak wood 16.5cm ZSE-165NA
Yu Kurosaki Senko ZSE-165NA Nakiri knife with 165 mm blade. This Yu Kurosaki series features S/S Clad SG2 powdered steel tsuchime-finished blade. The blade surface has a unique hammered Senkou texture which represents Japanese fireworks. A really nice octagon handle made of oak. Handmade by Mr. Yu Kurosaki. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
241,87 £

In stock

Santoku Japanese kitchen knife Yu Kurosaki Senko SG2 Oak wood ZSE-165SA 16.5cm
Santoku Couteau de cuisine Yu Kurosaki Senko SG2 Oak wood 16.5cm ZSE-165SA
Yu Kurosaki Senkou Ei ZSE-165SA Santoku knife with 165 mm blade. This Yu Kurosaki series features S/S Clad SG2 powdered steel tsuchime-finished blade. The blade surface has a unique hammered Senkou texture which represents Japanese fireworks. A really nice octagon handle made of oak. Handmade by Mr. Yu Kurosaki.
241,87 £

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Nakiri Japanese kitchen knife Tojiro F-330 16.5cm
Nakiri Couteau de cuisine Tojiro DP Damascus VG10 16.5cm F-330
Special japanese Nakiri kitchen knife Tojiro F-330 with 165 mm blade. A nakiri knife is a Japanese-style knife used for chopping vegetables. same method as japanese swords traditionally were made. Real forged multilayered blade made by the same manufacturing process as Japanese sword making. It is very precise and has excellent sharpness. Reinforced laminated handle is very durable and tough, not easily deformed and strong against deterioration over time.
76,81 £

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Tactical knife Ka-Bar Heavy-Duty Warthog 1278 16.5cm
Couteau à lame fix Ka-Bar Heavy-Duty Warthog 16.5cm 1278
The tactical knife Ka-Bar Heavy-Duty Warthog 1278 whis black finish 1085 carbon steel wide design blade. Grooved black Kraton handles. The model has lanyard hole. Black Cordura and leather belt sheath. 
65,35 £

In stock

Nakiri Couteau Japonais Tojiro GAI F-1350 16.5cm
Nakiri Couteau de cuisine Tojiro GAI 16.5cm F-1350
New! Tojiro GAI Nakiri knife with 165 mm blade. Nakiri is traditional Japanese vegetable knife.  New Tojiro GAI series is suitable for both professional and home use. Not only practical, it is design wise superior and unique. VG-10 premium Japanese knife steel is in the core, which forged by 37 layers low and high carbon stainless steel. The handle with uniquely designed rugged surface fixed by hex bolts. It is one of a kind. Series name “GAI” came from a Japanese word "armor", which is inspired by the handle. Weight of Tojiro GAI Nakiri F-1350 is about 250 g.
Please, use your Tojiro 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.
104,43 £

In stock

Deba Couteau Japonais Tojiro PRO SD for Left-Handed F-636L 16.5cm
Deba Couteau de cuisine Tojiro PRO SD for Left-Handed 16.5cm F-636L
With a VG10 as core steel, clad by 13-chrome stainless steel, Tojiro Pro SD Deba has achieved both professional sharpness and easy maintenance. Special version for left-handed. Followed by traditional Japanese wood handle, its handle is asymmetric D-shaped. It is hygienic all-stainless steel with tornado texture on one side that brings anti-slip effect and comfortably support your cooking. Weight 250 g. 
207,51 £

In stock

Nakiri Couteau Japonais Ryusen Hamono Bonten Unryu BU-308 16.5cm
Nakiri Couteau de cuisine Ryusen Hamono Bonten Unryu 16.5cm BU-308
Nakiri knife Ryusen Hamono Bonten Unryu Wa with 16.5 cm blade. Nakiri is a classic Japanese-style knife that has a straight, symmetrical edge that is most commonly used for slicing, dicing, and chopping vegetables. 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.
194,71 £

In stock

Couteau Japonais Kenshiro Hatono Bunka VG10 Nickel Damascus, paper KH-P1 16.5cm
Couteau de cuisine Kenshiro Hatono Bunka VG10 Nickel Damascus, paper 16.5cm KH-P1
This bunka knife is handmade by Kenshiro Hatono. Blade 165 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
168,44 £

In stock

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. 
113,86 £

In stock

Nakiri Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-004 16.5cm
Nakiri Couteau de cuisine Goko Hamono Shirogami S/S Clad 16.5cm GHO-004
Goko Hamono nakiri knife with is 16,5 cm blade. The nakiri featured here is a perfect example of their philosophy. Utilizing a core of white #1 steel with a stainless cladding, the Goko nakiri is made with a slightly asymmetric edge grind. The steel is hardened to 60 HRC. A lovely rustic finish and oak wood octagonal handle complete the package.
133,40 £

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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.
133,40 £

In stock

Santoku Couteau Japonais Gihei Hamono SLD GH-302 16.5cm
Santoku Couteau de cuisine Gihei Hamono SLD 16.5cm GH-302
Japanese kitchen knife santoku by Gihei Hamono. The Santoku is the Japanese version of the chef's knife. Blade is made of SLD steel.  SLD stainless steel was originally designed by Hitachi for cutting other steels. It holds an edge as long as a carbon steel, but is much easier to care for. The base of the steel is SKD11 with hardness up to 61-63HRC. This Gihei Hamono santoku has a handle of 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.
107,12 £

In stock

Nakiri Couteau Japonais Gihei Hamono SLD GH-301 16.5cm
Nakiri Couteau de cuisine Gihei Hamono SLD 16.5cm GH-301
Japanese kitchen knife nakiri by Gihei Hamono. Blade is made of SLD steel with stainless steel clad.  SLD stainless steel was originally designed by Hitachi for cutting other steels. It holds an edge as long as a carbon steel, but is much easier to care for. The base of the steel is SKD11 with hardness up to 61-63HRC. This Gihei Hamono Nakiri has a handle of magnolia and plastic ferrule. 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.
107,12 £

In stock

Nakiri Couteau Japonais Yoshimi Kato Aogami super D-502OWN 16.5cm
Nakiri Couteau de cuisine Yoshimi Kato Aogami super 16.5cm D-502OWN
Le couteau japonais nakiri est forgé à la main par Yoshimi Kato, artisan traditionnel certifié de Takefu, préfecture de Fukui au Japon. La lame est en acier au carbone Aogami avec revêtement en acier inoxydable. Longueur de la lame 165 mm. Manche en bois de chêne avec virole en noyer. Laver à la main à l'eau tiède et sécher avec une serviette.
246,30 £

In stock

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. 
117,90 £

In stock

Couteau de chasse et outdoor Böker G.E.K. 120747 16.5cm
Couteau à lame fix Böker G.E.K. 16.5cm 120747
Böker G.E.K. fixed is a modern classic is a full-size survival knife whose versatility helps it to tackle any situation one might come across in the wild. From building a shelter to hunting uses and intercepting or skinning game, or even preparing meals, the Boker German Expedition Knife leaves nothing to be desired. The versatile blade shape is based on the experience of Tony Lennartz, while the G.E.K. has also gained wide appeal by practitioners as a highly versatile tool. This exceedingly rugged design uses N690 as the blade steel, which provides an excellent foundation with its grain structure and good corrosion resistance The rugged stonewash finish combines an easy to care for finish with an attractive visual appeal. The handle design of the G.E.K. was enhanced in an effort to perfect the ergonomics for the various grip positions. The perforated design of the handle ensures moderate weight, while the exchangeable G10 handle scales provide optimum grip and extremely secure handling. The impact element on the pommel increases the range of uses. The left-handed or right-handed carry premium black leather sheath is designed for Lennartz' favorite carrying option - the cross draw. The knife is positioned diagonally on the belt and can be deployed or stowed away with ease. The knife is secured with a two-sided push-button closure. Weight 259 g.
194,04 £

Expédition après 10-20 jours ouvrables

Santoku Couteau Japonais Yu Kurosaki Shizuku R2 Keyaki ZR-165SA 16.5cm
Santoku Couteau de cuisine Yu Kurosaki Shizuku R2 Keyaki 16.5cm ZR-165SA
Yu Kurosaki Santoku knife with 165 mm blade. This Yu Kurosaki series feartures R2 tsuchime-finish blades. This handmade R2 santoku has an incredible level of finish and polish, with Kurosaki's signature "Shizuku" Tsuchime patterns that are both aesthetically pleasing and functional. Octagon handle is made of keyaki wood. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits. Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. Avoid glass, metal, countertops, and other rigid, non-forgiving surfaces. Yu Kurosaki works in Takefu Knife Village.
235,81 £

In stock

Nakiri Couteau Japonais Tojiro Zen Black FD-1568 16.5cm
Nakiri Couteau de cuisine Tojiro Zen Black 16.5cm FD-1568
Tojiro Zen Black Nakiri with 165 mm blade. Nakiri is japanese vegetable knife. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Black oxide processing, which is the technology often used for medical equipment, has been applied on blade. The blade thus has both outstanding corrosion resistance and beautiful visual aspect. Tojiro Zen Black Nakiri FD-1568 weights 145 g. Chestnut handle has excellent durability, and additionally applied fire treatment on surface makes it even stronger. Tojiro Zen Black Nakiri FD-1568 knife is not allowed to wash by dishwasher. It has very hard, but thin blade and not allowed to cut bones and meat with bones, coconuts and other nuts, other hard products.
90,95 £

In stock

Couteau Japonais Shiro Kamo Kama-Usuba G-0104 16.5cm
Couteau de cuisine Shiro Kamo Kama-Usuba 16.5cm G-0104
Kama-Usuba knife is handmade by Shiro Kamo. Blade lenght is 165 mm. Traditional Japanese octagonal handles in rosewood. Blade is made of Shirogami steel, 11 layers. This japanese knife is not allowed to wash by dishwasher. Knife by mr. Shiro Kamo has 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. The smith Shiro Kamo crafts his blades in the Takefu Knife Village. Shiro Kamo, born in 1958, was honored for his skill with the famous Japanese title "Dento-Kogei-shi" at age 45 (Master of Traditional Craft). Currently, he is President of the Takefu Knife Village Association.
134,07 £

In stock

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. 
97,69 £

In stock

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. 
90,95 £

In stock