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Couteau Japonais Sakai Takayuki Tokujo Usuba 03063 18cm
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Couteau de cuisine Sakai Takayuki Tokujo Usuba 18cm 03063
Couteau usuba japonais de la série Tokujo, conçu par Sakai Takayuki. Sa lame de 18 cm est en acier au carbone Shirogami 2, un acier réputé pour la qualité de ses lames de cuisine. Facile à aiguiser, elle conserve son tranchant longtemps. Attention : l’acier Shirogami n’est pas inoxydable. Il est donc recommandé de laver le couteau à la main et de le sécher immédiatement après utilisation afin d’éviter la rouille. L’usuba est un couteau japonais traditionnel, conçu exclusivement pour la découpe des légumes. Sa lame droite et fine, affûtée d’un seul côté, permet des coupes extrêmement précises sans abîmer les aliments. Le manche traditionnel wa est en bois de magnolia et renforcé par une mitre en corne de buffle.
171,39 €
190,44 €

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Kiritsuke Couteau Japonais Hideo Kitaoka CN4216 24cm
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Kiritsuke Couteau de cuisine Hideo Kitaoka 24cm CN4216
Kiritsuke knife 24 sm. Handmade by Mr. Hideo Kitaoka. Damascus blade - 11 layers of Shirogami steel. (White steel), magnolia-wood handle. Blade is sharpened on one side.
210,48 €
233,87 €

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Honesuki Couteau Japonais Misuzu Hamono M01 16cm
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Honesuki Couteau de cuisine Misuzu Hamono 16cm M01
Couteau Bunka fabriqué par Misuzu Hamono. la lame de 16 cm est en acier SK5 avec revêtement en acier inoxydable. Veuillez noter que la lame n'est pas résistante à la corrosion. Ce couteau Hamono Misuzu pèse environ 90 g. Manche traditionnel japonais en bois de magnolia en forme de D. Bunka est un couteau de cuisine multi-propositions avec une lame à double biseau. Depuis 2006, le maître principal de Misuzu Hamono est Yamato Miyawaki. Les couteaux de cuisine japonais Misuzu Hamono sont fabriqués à la main au Japon.
67,73 €

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Deba Japanese kitchen knife Tojiro Zen FD-571 15.5cm
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Deba Couteau de cuisine Tojiro Zen 15.5cm FD-571
Traditional Deba. The essence of “Tojiro”, fusion of Japanese-style sticking to the keenness and Western-style. This is a standard series with basic functions of Japanese-style knives have been cultivated in their mind by working hard. Edging is the sharpness is the same as upper grade’s even if this is a standard series. Please feel Japanese knife culture close to you.
83,47 €
92,74 €

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Deba Japanese kitchen knife Ittetsu Shirogami 2 IJF-11108 18cm
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Deba Couteau de cuisine Ittetsu Forge-welded Shirogami 2 18cm IJF-11108
Le couteau de cuisine japonais Ittetsu IJF-11108, de type deba, avec sa lame de 180 mm, est un outil traditionnel conçu principalement pour fileter poissons et fruits de mer. Il sert à fileter, décapiter et retirer l'arête centrale des poissons de taille moyenne, ainsi qu'à découper la volaille et autres os tendres. Sa lame épaisse et robuste, dotée d'un dos solide, permet des coupes précises et maîtrisées. La lame est à un seul tranchant et fabriquée en acier au carbone Shirogami n° 2 (acier blanc n° 2). Le manche ovale en bois de magnolia est léger et confortable, idéal pour les travaux de précision. L'acier au carbone étant sensible à la corrosion, il est important de maintenir le couteau propre et sec. Nous recommandons un lavage à la main à l'eau tiède uniquement, un séchage immédiat et un rangement dans un endroit sec. Les couteaux Ittetsu sont fabriqués à Echizen, dans la préfecture de Fukui, au Japon, une région forte d'une tradition coutelière séculaire.
101,61 €
112,90 €

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gift set GX-201
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Tojiro Shippu gift set GX-201
 Tojiro Shippu gift set GX-201 includes Santoku Knife with 16,5 cm blade and Utility/Paring knife with 13 cm blade. By forging steel of two different hardness over and over, elegant ripple pattern emerges and high uniformity of core steel VG10 eventually generate maximum sharpness. The comfortable handles are made from very durable and elegant magnolia wood. Carton box.
185,08 €
205,65 €

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Kiritsuke Couteau Japonais Sukenari 3 layers HAP-40 S-3112 27cm
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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
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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. 
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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Gyuto Couteau Japonais Gihei Hamono Aogami 2 GH-404 21cm
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Gyuto Couteau de cuisine Gihei Hamono Aogami 2 21cm GH-404
Japanese chef knife gyuto by Gihei Hamono. Blade 21 cm is made of Aogami 2 steel. 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 gyuto knife 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.
188,71 €
209,68 €

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Santoku Couteau Japonais Gihei Hamono SLD GH-302 16.5cm
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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.
115,40 €
128,23 €

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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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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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Kiritsuke Couteau Japonais Hideo Kitaoka 11 Layered Shirogami CN3217 27cm
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Kiritsuke Couteau de cuisine Hideo Kitaoka 11 Layered Shirogami 27cm CN3217
Handmade kiritsuke knife by Mr. Hideo Kitaoka. Shirogami steel, 11 layers. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. 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.
203,23 €
225,81 €

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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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Japanese kitchen knife Tojiro Shirogami Tako-Sashimi F-912 24cm - 1
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Couteau de cuisine TOJIRO Shirogami Tako-Sashimi 24cm F-912
Tojiro Shirogami Steel Tako-Sashimi knife with 240mm 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 Tako-Sashimi F-912 knife is 110g. Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.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.
90,73 €
100,81 €

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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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