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28 € 1775 €
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Handle : Magnolia
Japanese kitchen knife Ittetsu Mioroshi Shirogami 2 IJF-11116 24cm
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Couteau de cuisine 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.
121,50 €
135,00 €

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Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11106 15cm
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Deba Couteau de cuisine Ittetsu Forge-welded Shirogami 2 15cm IJF-11106
The japanese kitchen knife Ittetsu Deba IJF-11106 with 150 mm forge-welded blade made of Shirogami #2 carbon steel. 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. Ittetsu knives are handmade in Echizen city, Japan.
87,10 €
96,77 €

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Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11104 12cm
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Deba Couteau de cuisine Ittetsu Forge-welded Shirogami 2 12cm IJF-11104
The japanese kitchen knife Ittetsu Deba IJF-11104 with 120 mm forge-welded blade made of Shirogami #2 carbon steel. This deba is used for small fish, meat and vegetable. 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. Ittetsu knives are handmade in Echizen city, Japan.
71,85 €
79,84 €

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Kiritsuke Couteau Japonais Sukenari 3 layers HAP-40 S-3112 27cm
-10% Sold out
Kiritsuke Couteau de cuisine Sukenari 3 layers HAP-40 27cm S-3112
Sukenari kiritsuke knife S-3112. Blade length is 270 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. 
312,10 €
346,77 €

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Kiritsuke Couteau Japonais Sukenari 3 layers HAP 40 S-3111 24cm
-10% Sold out
Kiritsuke Couteau de cuisine 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. 
275,81 €
306,45 €

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Nakiri Couteau Japonais Gihei Hamono Aogami 2 Iron clad GH-503 15cm
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Nakiri Couteau de cuisine 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.
108,87 €
120,97 €

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Santoku Couteau Japonais Gihei Hamono Aogami 2 Iron clad GH-502 16.5cm
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Santoku Couteau de cuisine 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.
108,87 €
120,97 €

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Kiritsuke Couteau Japonais Sukenari Aogami Super S-417 21cm
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Kiritsuke Couteau de cuisine Sukenari Aogami Super 21cm S-417
Sukenari kiritsuke knife with blade length 210 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of 3 Layered S/S Clad Aogami Super. This kiritsuke 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. 
232,26 €
258,06 €

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Santoku Couteau Japonais Sukenari Aogami Super S-410 19cm
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Santoku Couteau de cuisine Sukenari Aogami Super 19cm S-410
Sukenari santoku knife with blade length 190 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of 3 Layered S/S Clad Aogami Super. This santoku 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. 
228,63 €
254,03 €

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Sujihiki Couteau Japonais Sukenari 3 layers ZDP189 S-116 27cm
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Sujihiki Couteau de cuisine Sukenari 3 layers ZDP189 27cm S-116
Sukenari sujihiki knife. Blade lenght is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of chef knife Sukenari is made of ZDP-189 steel (3 layers). This Sukenari sujihiki 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. 
268,55 €
298,39 €

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Yanagiba Japanese kitchen knife Sakai Takayuki Inox 04304 27cm - 1
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Yanagiba Couteau de cuisine Sakai Takayuki Inox 27cm 04304
Traditional japanese Sakai Takayuki Yanagiba Sashimi Inox knife with 27 cm single edged blade. Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use. Nothing slices sashimi like a perfectly sharpened Yanagiba. The long sharp blade severs fibres in the flesh without pulling or tearing. This Sakai Takayuki Yanagiba Inox 27 cm 04304 easy to sharpen and recommended for business and home use.
137,18 €
152,42 €

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Étui Tojiro Nakiri Saya 18 cm M-312
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Étui Tojiro Nakiri Saya 18 cm M-312
The M-312 saya will fit all Tojiro nakiri knives with blades up to 180 mm. About models of other manufactures, please, ask our consultants. Tojiro saya/wooden sheaths are made from magnolia wood which is a hard wood and is very light weight. Saya has small wooden pin which you remove to place your knife inside and you can then reattach the pin to make it safe. The saya are also very good if keeping knives in draws at home or in the professional kitchen as they will be protected from other sharp blade which can potentially chip or dull the cutting edge.
25,40 €
28,23 €

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Étui Tojiro Santoku Saya 18 cm M-311
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Étui Tojiro Santoku Saya 18 cm M-311
The M-311 saya will fit all Tojiro Santoku knives with blades up to 180mm. About models of other manufactures, please, ask our consultants. Tojiro saya/wooden sheaths are made from magnolia wood which is a hard wood and is very light weight. Saya has small wooden pin which you remove to place your knife inside and you can then reattach the pin to make it safe. The saya are also very good if keeping knives in draws at home or in the professional kitchen as they will be protected from other sharp blade which can potentially chip or dull the cutting edge.
25,40 €
28,23 €

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copy of Yanagiba Japanese kitchen knife Tojiro MV F-1057 24cm - 1
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Yanagiba Couteau de cuisine Tojiro MV 27cm F-1058
Tojiro MV Resin Collar Yanagi-Sashimi with 270mm blade. Blade made from wear and rust resistant Molybdenum Vanadium steel. So that its maintenance is easier than carbon steel knives and therefore suitable for beginners. However, edge is carefully sharpened without compromise by our craftsman. Handle is made from magnolia and has good water resistance. Weight of Tojiro MV Yanagiba F-1058 knife is 145 g. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.
98,71 €
109,68 €

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Yanagiba Japanese kitchen knife Tojiro Shirogami for Left-Handed F-908L 24cm - 1
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Yanagiba Couteau de cuisine Tojiro Shirogami for Left-Handed 24cm F-908L
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.
120,49 €
133,88 €

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Japanese kitchen knife Sakai Takayuki Mukimono Inox 04397 18cm - 1
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Couteau de cuisine Sakai Takayuki Mukimono Inox 18cm 04397
Japanese Sakai Takayuki Mukimono Inox knife with  18cm  blade. Mukimono is kitchen knife with a thin blade that is commonly used for the Japanese art of Mukimono (Creating decorative garnishes), and also Kazari-giri (“Decorative vegetable carving”). However, it is often used as a general-purpose knife.  The Mukimono Hōchō has blade geometry similar to the Usuba, but it is ground much thinner and is smaller in size. Similar to the Kiritsuke, it also has a 'clipped point’ / ‘reverse tanto tip’ that is primarily intended for making the decorative cuts mentioned above, but it is also useful for any task which requires the precise cutting of soft ingredients.  Blade is made chrome and molybdenum 8A stainless steel. Sakai Takayuki Inox knives are sharp and do not rust easily due to their special material. The U shaped magnolia handles and water buffalo bolsters are easy to grip and are comfortable in the hand, even through long hours of use.  This Sakai Takayuki Mukimono knife is easy to sharpen and recommended for business and home use. 
110,32 €
122,58 €

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Yanagiba Japanese kitchen knife Tojiro Shirogami Left-Handed F-909L 27cm - 1
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Yanagiba Couteau de cuisine Tojiro Shirogami Left-Handed 27cm F-909L
Tojiro Shirogami Steel Yanagi-Sashimi knife for left-handed with 270mm blade. Core blade by Shirogami steel, outer layer by soft iron, it is easy to re-sharpen and has good edge retention.Handle is made from magnolia and has good water resistance. Weight of Tojiro Shirogami Yanagi-Sashimi F-909 knife is 160g.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.
154,60 €
171,78 €

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Gyuto Japanese kitchen knife Sukenari SG2 S-512 21cm - 1
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Gyuto Couteau de cuisine Sukenari SG2 21cm S-512
Sukenari Gyuto japanese chef knife. Blade lenght is 210 mm. Traditional Japanese octagonal magnolia handle. Blade of chef knife Sukenari is made of SG2  steel (3 layers). The SG2 powdered steel is high carbon content and a high alloy stainless steel. Buffalo horn ferrule. This Sukenari Gyuto 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. 
195,97 €
217,74 €

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Yanagiba Japanese kitchen knife Hideo Kitaoka sushi and sashimi B-270SH 27cm - 1
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Yanagiba Couteau de cuisine Hideo Kitaoka sushi and sashimi 27cm B-270SH
Custom Yanagi knife 27 sm. Handmade by Mr. Hideo Kitaoka. Aogami steel 2 layers. Magnolia-wood handle. Blade is sharpened on one side. A Yanagi is the iconic sushi and sashimi knife. Although it is mainly used for the preparation of fish, it can be used on all types of food.
174,19 €
193,54 €

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Yanagiba Japanese kitchen knife Hideo Kitaoka sushi and sashimi C-702 21cm - 1
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Yanagiba Couteau de cuisine Hideo Kitaoka sushi and sashimi 21cm C-702
Custom Yanagi knife 21 sm. Handmade by Mr. Hideo Kitaoka. Damaskus Shirogami steel, 11 layers. Magnolia-wood handle. Blade is sharpened on one side. A Yanagi is the iconic sushi and sashimi knife. Although it is mainly used for the preparation of fish, it can be used on all types of food.
174,19 €
193,54 €

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