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Lame Nakagawa Satoshi Ginsan Sujihiki NS-BGS240 24cm
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Lame Nakagawa Satoshi Ginsan Sujihiki 24cm NS-BGS240
Lame japonaise forgée à la main pour couteau sujihiki, maître Nakagawa Satoshi. La longueur de la lame est de 24 cm. La lame est en acier ginzan silver-3. 3 couches. L'acier Ginsan est également connu sous le nom de Ginsanko, ou Argent-3 a d'excellentes propriétés inoxydables. Il s'agit d'un acier au carbone inoxydable, avec 14% de chrome ajouté. Ginsan a une dureté similaire à Shirogami # 2 et presque la même rétention des bords. La hauteur de la lame est d'environ 34,5 mm (peut avoir de petites différences dues à la main).
281,45 €

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Sujihiki Couteau Japonais Nakagawa Satoshi Ginsan NG-GS240 24cm
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Sujihiki Couteau de cuisine Nakagawa Satoshi Ginsan 24cm NG-GS240
Sujihiki forgée à la main par Nakagawa Satoshi. La lame du couteau sujihiki est en acier ginzan silver 3. L'acier Ginsan est également connu sous le nom de Ginsanko, ou Argent-3 a d'excellentes propriétés inoxydables. Il s'agit d'un acier au carbone inoxydable, avec 14% de chrome ajouté. Ginsan a une dureté similaire à Shirogami # 2 et presque la même rétention des bords. Le manche est en bois de bubinga. La hauteur de la lame est d'environ 34,5 mm. Ce couteau ne doit pas être lavé au lave-vaisselle. Les couteaux de cuisine japonais ont une lame très dure mais fine. Il n'est pas permis de couper par des couteaux de chef japonais des os et de la viande avec des os, des noix de coco ou d'autres produits durs.
294,35 €

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Gyuto Couteau Japonais Nakagawa Satoshi Ginsan NS-GG240 24cm
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Gyuto Couteau de cuisine Nakagawa Satoshi Ginsan 24cm NS-GG240
Couteau Gyuto forgé à la main par Nakagawa Satoshi. La lame du couteau de chef gyuto est en acier ginzan silver 3. L'acier Ginsan est également connu sous le nom de Ginsanko, ou Argent-3 a d'excellentes propriétés inoxydables. Il s'agit d'un acier au carbone inoxydable, avec 14% de chrome ajouté. Ginsan a une dureté similaire à Shirogami # 2 et presque la même rétention des bords. Ce couteau de chef japonais fait à la main a la belle poignée en bouleau stabilisé et traité thermiquement avec entretoise blanche. La hauteur de la lame est d'environ 50 mm. Ce couteau ne doit pas être lavé au lave-vaisselle. Les couteaux de cuisine japonais ont une lame très dure mais fine. Il n'est pas permis de couper par des couteaux de chef japonais des os et de la viande avec des os, des noix de coco ou d'autres produits durs.
330,65 €

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Chef knife Miyabi 5000MCD 67 Gyutoh 34401-241-0 24cm - 1
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Couteau de cuisine Miyabi 5000MCD 67 Gyutoh 24cm 34401-241-0
Zwilling Miyabi 5000MCD 67 japanese gyutoh 24 cm or chef's knife has a MicroCarbide powder steel MC66 core which gives extremely good sharpness and cutting edge retention. The blade has 132 outer layers of steel which surround the core and make up the unique Damascus-design pattern on the blade. The cutting edge is Honbazuke-honed and symmetrical (not single bevel), so can be used by those both right and left-handed. There is no finger guard so the whole length of the cutting edge can be used.The black Maple wood handle sits comfortably in the hand, allowing firm control and tireless working.It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Rockwell hardness of approximately 66. Zwilling Miyabi 5000MCD 67 gyutoh chef's knife made in Japan.
386,29 €

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Kiritsuke Japanese kitchen knife Hideo Kitaoka Shirogami CN-2216 24cm
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Kiritsuke Couteau de cuisine Hideo Kitaoka Shirogami 24cm CN-2216
Handmade single-beveled kiritsuke knife by Mr. Hideo Kitaoka. 24 cm blade is made of carbon steel with Shirogami steel core Handle made of a natural pakkawood.  Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen 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.
177,42 €

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Gyuto Japanese kitchen knife Yu Kurosaki Raijin Forged Cobalt ZCS-240CH 24cm
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Gyuto Couteau de cuisine Yu Kurosaki Raijin Forged Cobalt 24cm ZCS-240CHOWQ
 This Japanese chef knife Gyuto Raijin Forget Cobalt special series is handcrafted by the Japanese craftsman Yu Kurosaki.  The blade length is 24 cm. Raijin, the Japanese god of thunder is the inspiration Kurosaki-san used for the hand hammered pattern on these blades; evoking a "crack!" of lightning. Folds of Damascus steel play in contrast with that unique texture creating a stunning look. With a core of high quality Cobalt Special Steel that is able to take and hold an extremely sharp edge. Cobalt Special is registered trademark of Takefu Special Steel Co Ltd. It is super high grade steel, it containing lots of cobalt. The edge retention and the sharpness are better than VG10 which has good reputation in the world. Handle is made of oak, turquoise ring.  
346,77 €

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Yanagiba Japanese kitchen knife Ittetsu Forge-welded Shirogami 2 for left-handed IJF-11124L 24cm
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Yanagiba Couteau de cuisine Ittetsu Forge-welded Shirogami 2 for left-handed 24cm IJF-11124L
Le couteau japonais Ittetsu Yanagiba Forge-welded Shirogami 2 pour gaucher IJF-11124L possède une lame de 240 mm. Ce couteau est doté d'un biseau sur un seul côté de la lame, permettant des coupes régulières. Son manche en magnolia offre une bonne résistance à l'eau. La lame forgée-soudée est en acier au carbone Shirogami n° 2. L'acier au carbone étant sensible à la rouille, il doit être maintenu au sec et propre en permanence afin d'éviter l'oxydation et la décoloration. Laver à la main à l'eau tiède et sécher avec un torchon. Appliquer ensuite de l'huile minérale. Les couteaux Ittetsu sont fabriqués artisanalement à Echizen, au Japon.
152,42 €

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Yanagiba Japanese kitchen knife Hideo Kitaoka Shirogami CN-2208 24cm
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Yanagiba Couteau de cuisine Hideo Kitaoka Shirogami 24cm CN-2208
Handmade yanagiba knife by Mr. Hideo Kitaoka with a great Shirogami carbon steel on the 24 cm blade. Handle made of a natural pakkawood. The Yanagiba is a Japanese single-beveled knife, originally designed for sushi and sashimi. Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen 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.
145,16 €

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Yanagiba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11124 24cm
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Yanagiba Couteau de cuisine Ittetsu Forge-welded Shirogami 2 24cm IJF-11124
Couteau japonais à sushi et sashimi Ittetsu Yanagiba IJF-11124 avec une lame de 240 mm. Son manche ergonomique est en bois de magnolia. La lame, aiguisée d'un seul côté, est en acier carbone Shirogami n°2. Ce couteau ne convient pas pour les os, les noix, les produits congelés ni pour d'autres produits très durs. L'acier carbone étant sujet à la corrosion, il doit être conservé au sec et propre. Seul un lavage à la main à l'eau tiède, suivi d'un essuyage, est autorisé. Les couteaux Ittetsu sont fabriqués à la main à Echizen, dans la préfecture de Fukui, au Japon.
111,29 €

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Gyuto Couteau Japonais Matsubara Hamono Aogami KT-205 24cm
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Gyuto Couteau de cuisine Matsubara Hamono Aogami 24cm KT-205
Couteau de chef conçu par le maître artisan Katsuto Tanaka, fabricant de couteaux sous la marque Matsubara Hamono. La lame de 24 cm est composée de trois couches. Le cœur est en acier Aogami n°2 Blue Paper. Le manche traditionnel japonais Wa est octogonal et en noyer. Ce couteau ne passe pas au lave-vaisselle. Il est livré dans un coffret griffé.
211,16 €

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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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Kiritsuke Couteau Japonais Sukenari ZDP-189 Light Bocote S-148 24cm
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Kiritsuke Couteau de cuisine 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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Gyuto Couteau Japonais Yu Kurosaki VG10 Forged Color Damascus ZVCD-240CHR 24cm
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Gyuto Couteau de cuisine 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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Kiritsuke Couteau Japonais Sukenari 3 layers HAP 40 S-3111 24cm
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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. 
306,45 €

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Kiritsuke Couteau Japonais Tsutomu Kajiwara TK-1126 24cm
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Kiritsuke Couteau de cuisine 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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Gyuto Couteau Japonais Ryusen Hamono Bonten Unryu BU-303 24cm
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Gyuto Couteau de cuisine Ryusen Hamono 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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Gyuto Couteau Japonais Ryusen Hamono PV101 24cm
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Gyuto Couteau de cuisine Ryusen Hamono 24cm PV101
High quality chef knife Ryusen Hamono Prever with 24 cm blade. The Prever series has a core of VG-10, between 62 layers of stainless steel. The blade is thin and the knife is light in weight. This Ryusen Hamono Prever Chef knife has a handle of walnut. The combination of weight, balance, extremely thin and sharp cutting edge provide a huge comfort during the cut. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Prever Chef knife goes in black gift box.
321,77 €

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Sujihiki Couteau Japonais Ittetsu Shirogami IW-11812 24cm
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Sujihiki Couteau de cuisine Ittetsu Shirogami 24cm IW-11812
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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Sujihiki Couteau Japonais Miyabi MIZU 32910-241-0 24cm
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Sujihiki Couteau de cuisine Miyabi MIZU 24cm 32910-241-0
Miyabi MIZU 5000MCT Sujihiki Japanese knife with its long and narrow 24 cm blade with ergonomic handle is ideal for cutting meat, fish, fruits for thin slices. This series 5000MCT has a core of MC 63, microcarbide powdereel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
233,06 €

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Gyuto Couteau Japonais Miyabi MIZU 32911-241-0 24cm
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Gyuto Couteau de cuisine Miyabi MIZU 24cm 32911-241-0
Miyabi MIZU 5000MCT Gyutoh Japanese chef´s knife with its measuring 24 cm in length is suitable for cutting and separating fish, meat and vegetables. Its pointed tip and sturdy enable clean cuts to be made. This series 5000MCT has a core of MC 63, microcarbide powder steel (63 HRC) covered with 2 layers of ice- hardened Cryodur stainless steel. Cutting edge has an angle of 19°. Hammered finish (Tsuchime) which prevents food from sticking to the blade and ergonomic handle of micarta. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Made in Seki, Japan. 
241,13 €

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Gyuto Couteau Japonais Yoshimi Kato Black Nickel VG-10 D-1906 24cm
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Gyuto Couteau de cuisine Yoshimi Kato Black Nickel VG-10 24cm D-1906
Couteau de chef japonais gyuto forgé à la main par Yoshimi Kato, artisan traditionnel certifié à Takefu, préfecture de Fukui au Japon. Lame VG - 10 Nickel Damas. Longueur de la lame 240 mm. Manche-palissandre. 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.
258,06 €

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Yanagiba Japanese kitchen knife Seki Kanetsugu sushi and sashimi 8022 24cm - 1
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Yanagiba Couteau de cuisine Seki Kanetsugu Heptagon-Silver 24cm 8022
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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Sujihiki Japanese kitchen knife Mcusta Coreless Aranami ZUA-1010C 24cm - 1
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Sujihiki Couteau de cuisine Mcusta Zanmai Coreless Aranami 24cm ZUA-1010C
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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Gyuto Japanese kitchen knife Miyabi 34373-241-0 24cm - 1
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Gyuto Couteau de cuisine Miyabi 5000MCD 24cm 34373-241-0
Zwilling Miyabi 5000MCD Gyutoh, 24cm chef's knife is perfect for cutting or slicing through meat or fish. Its slim yet stable blade delivers a perfectly controlled and clean cut. It has an authentic Japanese profile with an extremely sharp Honbazuke honing and is symmetrically polished at an angle of 19 degrees. The blade is first sharpened twice on rotating stones and is then polished on a leather wheel. The gyutoh's handle is made of Masur birch to give each knife a unique wood-grain pattern. An end cap and subtly styled mosaic pin complete the knife's elegant look. The handle is D-shaped to give the knife perfect balance and control for effortless and precision cutting. The blade has beautiful Damask patterning and a hard core of MicroCarbide MC63 powder steel enclosed within 100 layers of two different steels. The CRYODUR® blade is ice-hardened at -196 degrees Celsius to achieve a hardness rating of around 63 Rockwell that keeps the blade sharp and flexible. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Zwilling Miyabi 5000MCD Gyutoh chef's knife made in Japan. There are only best kitchen knives in MyGoodKnife’s range.
370,16 €

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