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Petty Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-002 15cm
Petty Couteau de cuisine Goko Hamono Shirogami S/S Clad 15cm GHO-002
Goko Hamono petty Japanese kitchen knife with is 15 cm blade. Petty is the Japanese word for a paring or utility knife, it comes from the French word “petite". 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. The petty now comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.
152,42 €

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Petty Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-001 12cm
Petty Couteau de cuisine Goko Hamono Shirogami S/S Clad 12cm GHO-001
This 120mm Goko Hamono petty is a perfect example of their simple philosophy to blade making. 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. The petty now comes with a nice upgraded oak octagonal handle and a durable pakka wood ferrule.
127,49 €

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Gyuto Couteau Japonais Goko Hamono Shirogami S/S Clad GHO-007 24cm
Gyuto Couteau de cuisine Goko Hamono Shirogami S/S Clad 24cm GHO-007
Gyuto 240 made by Goko Hamono. This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of carbon steel with pieces of stainless steel, which gives the knife all the benefits of the carbon steel (edge retention, ease of sharpening, cutting feel) and the aase of Maintenance from stainless steel. 2-3 millimeters of the carbon steel is exposed at the curring edge of the knife and is susceptible to rust and discoloration if not properly maintained. Oak octagon handle. 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.
241,13 €

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Couteau à filet Victorinox Swibo serrated back 5.8448.16 1.6cm
Couteau de cuisine Victorinox Swibo serrated back 1.6cm 5.8448.16
Victorinox Swibo filetting knife. Made with high carbon stainless steel to be more durable, tough and easier to sharpen. Signature yellow handle is highly ergonomic and non-slip even when wet. Blade length 16 cm with serrated back.
26,61 €

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Couteau à pain Victorinox Fibrox Professional 5.2533.21 21cm
Couteau de cuisine Victorinox Fibrox Professional 21cm 5.2533.21
Victorinox Fibrox Professional bread knife with wavy edge is perfect for cutting all kinds of pastries, cakes and bread. The 21 cm blade is made of stainless steel. Black ergonomically shaped non-slip polypropylene handle. Swiss Victorinox is one of Europe's largest manufacturers of kitchen and professional knives.
46,77 €

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Couteau de cuisine universel Victorinox Swiss Classic Santoku 6.8523.17B 17cm
Couteau de cuisine Victorinox Swiss Classic Santoku 17cm 6.8523.17B
Couteau de cuisine Santoku Victorinox Swiss Classic. La lame de 17 cm est en acier inoxydable. Ses rainures concaves spéciales empêchent les morceaux de coller. Manche ergonomique noir en polypropylène antidérapant. Le Santoku Victorinox Swiss Classic convient aux cuisines domestiques et professionnelles.
46,77 €

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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.
128,23 €

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Santoku Couteau Japonais Ryusen Hamono Prever PV-103 17cm
Santoku Couteau de cuisine Ryusen Hamono Prever 17cm PV-103
High quality Santoku Ryusen Hamono Prever. 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 Santoku 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 Santoku goes in black gift box.
258,06 €

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Nakiri Couteau Japonais Ryusen Hamono PV-104 17.5cm
Nakiri Couteau de cuisine Ryusen Hamono 17.5cm PV-104
High quality nakiri japanese kitchen knife Ryusen Hamono Prever. 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 Nakiri 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 Nakiri knife goes in black gift box.
258,06 €

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Nakiri Japanese kitchen knife Miyabi 5000FCD 34685-171-0 17cm - 1
Nakiri Couteau de cuisine Miyabi 5000FCD RAW 17cm 34685-171-0
Zwilling Miyabi 5000FCD Nakiri 17 cm Japanese vegetable knife. Nakiri has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge. Zwilling Miyabi 5000FCD Nakiri vegetable knife made in Japan.
200,81 €

Expédition après 15-30 jours ouvrables

Gyuto Couteau Japonais Takeshi Saji Damascus SG2 Iron Wood HB-5708 21cm
Gyuto Couteau de cuisine Takeshi Saji Damascus SG2 Iron Wood 21cm HB-5708
Handmade Japanese gyuto chef knife by Mr. Takeshi Saji. Blade is damascus steel with SG2 cord. Blade length 21 cm. Handle - iron wood. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
Takeshi Saji is a Chairman of Saji Balacksmith (Japan). Member of Japan Knife Guild and Japan Custom Knife Makers. In 1992, he was officially certified as Dentoukougeishi, a “Traditional Master Craftsman” by the Japanese “Ministry of International Trade & Industry”.
378,23 €

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Gyuto Couteau Japonais Dragon by Apogee Storm Chef 00863 22.9cm
Gyuto Couteau de cuisine Dragon by Apogee Storm Chef 22.9cm 00863
Dragon Storm chef´s knife is a powerhouse food prep blade. Measuring in at 9" and with a gentle edge curvature, both push cuts and rocking motions are easy and comfortable to perform while slicing, dicing, mincing and chopping your way to a delicious meal. The ergonomic G10 handle fits in the hand as a natural extension of the body and the decorative center rivet adds a touch of class. The acid-etched American BD1N stainless steel cutting edge extends fully from tip to heel, so the entire blade can be maintained and sharpened properly. Overall length 14". Blade length 9". Weight 7.7 oz. Recommended hand-washed.
Winner of the Kitchen Knife of the Year at 2019's BLADE Show, the Dragon Storm series of knives is a cut above the rest. 
126,61 €

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Couteau à filet Dragon by Apogee Storm 0550 14cm
Couteau de cuisine Dragon by Apogee Storm 14cm 0550
Dragon Storm Fillet knife has a narrow design perfect for both detail deboning, and trimming of meat. The thin blade and curved tip make cutting through meat fast and easy. The blade is made from Apogee's acid etched American BD1N stainless steel and is sharp and durable. The black G10 handles are grippy even when wet and thanks to the center rivet design, gorgeous to look at. Overall length 10.47". Blade length 5.5". Weight 5.2 oz. Recommended hand-washed.
Winner of the Kitchen Knife of the Year at 2019's BLADE Show, the Dragon Storm series of knives is a cut above the rest. 
104,84 €

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Le set de couteaux Claude Dozorme Breakfast set 3 pcs Olive 2.13.105.89
-20,00 €
Le set de couteaux Claude Dozorme Breakfast set 3 pcs Olive 2.13.105.89
Stylish breakfast set from Claude Dozorme includes a small bread knife, cheese knife and butter knife. The blades are made of high quality stainless steel X50CrMoV15. Natural olive handles. Bread knife total length is 23 cm, blade 11,5 cm. Cheese knife 22 cm, blade 10 cm. Butter knife 19 cm, blade 7,5 cm. The set includes wooden packaging.
40,48 €
60,48 €

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Santoku Japanese kitchen knife Miyabi 5000MCD 34374-181-0 18cm - 1
Santoku Couteau de cuisine Miyabi 5000MCD 18cm 34374-181-0
Zwilling Miyabi 5000MCD Santoku 18 cm. MIYABI knives epitomise the beauty of sharpness. The typical Japanese blade design and the outstanding sharpness of the MIYABI 5000MCD series turn these knives into precision instruments that leave nothing to be desired. They are perfect in function and ergonomics and the design is unique. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Manufactured by ZWILLING J.A. HENCKELS in its own factory in Seki, the traditional heart of the Japanese knife and sword industry, MIYABI knives unite German state-of-the-art technology with the knowledge of the old master craftsmen. It is therefore no coincidence that the unique Katana edge is reminiscent of the legendary Japanese swords. There are only best kitchen knives in MyGoodKnife’s range.
345,97 €

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Utility kitchen knife Miyabi 6000MCT Gyutoh 34073-201-0 20cm - 1
Gyuto Couteau de cuisine Miyabi 6000MCT Artisan Gyutoh 20cm 34073-201-0
Measuring 20 cm in length, the GYUTOH knife is suitable for cutting and separating fish and meat. Its pointed tip and sturdy blade enable clean cuts to be made. The handle’s flat finishing ensures safety by preventing your hand from slipping from the handle onto the blade. Miyabi also uses a Japanese blade profile, meaning that the GYUTOH combines high-cutting quality properties with comfort.
The blade is made of a micro-carbide powder steel core wrapped in two additional layers of steel. The blade is hammer-forged, giving it an appearance slightly reminiscent of the Tschumine design. In addition, each blade of the MIYABI 600MCT series is put through different ice-hardening processes which must be completed at -196°C, so that a final hardness of around 63 Rockwell is achieved.
The blade is polished on both sides and finished by hand using Honbazuke honing. The handle on the other hand is made out of pakka wood, which has a subtle pattern and stands out thanks to its sturdiness and flexibility. The perfect balance enables a high level of comfort and lets you work without tiring, thus making the knife from Miyabi a useful cutting utensil in your kitchen.
- Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell. (International standard unit of measurement for hardness); - CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility. - Authentic Japanese blade profile with Tsuchime look (hammered finish). - The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness. - Dimensionally-stable pakka wood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques; sophisticated dark wood look.
237,90 €

Expédition après 15-30 jours ouvrables

Couteau à steak Cold Steel Kitchen Classics 59KSSZ 11.7cm
-2,52 €
Couteau de cuisine Cold Steel Kitchen Classics 11.7cm 59KSSZ
Le couteau à steak Cold Steel 59KSSZ Kitchen Classics. Sa lame de 117 mm est fabriquée en acier allemand 4116, trempé et affûté avec précision pour une coupe parfaite. Le manche, doté d'une âme en polymère Kray-Ex durable, possède une surface caoutchoutée pour une prise en main confortable et sûre. Le tranchant dentelé permet de découper sans effort une pièce de viande parfaite !
7,84 €
10,36 €

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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. 
141,13 €

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Paring Couteau à fruits et légumes Miyabi Shotoh MIZU 32910-091-0 9cm
Paring Couteau de cuisine Miyabi Shotoh MIZU 9cm 32910-091-0
The Shotoh from Miyabi is designed for the slicing, cutting and peeling of fruit and vegetables. Preparing cold platters or delicious curries containing lots of vegetables are easy with this knife. This series MIZU 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. 
184,29 €

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Chef knife Miyabi 5000FCD Gyutoh 34681-201-0 20cm - 1
Couteau de cuisine Miyabi 5000FCD RAW Gyutoh 20cm 34681-201-0
The gyutoh, or chef’s knife, is a general purpose knife for the preparation of larger cuts of meat and vegetables. It has a fine carbide steel core which gives the knife very good initial sharpness and cutting edge retention. The core is embedded in 48 layers of steel which create each knife’s unique Damascus-design. The symmetrical cutting edge is Honbazuke honed. This three-stage grinding, sharpening and polishing process gives the knife razor-like sharpness. The entire length of the edge can be used to cut as there is no finger guard. The join between handle and bolster is completely smooth, which helps to prevent calluses forming on the thumb and forefinger and gives a comfortable grip. Hand wash only for best care and avoid cutting on glass, ceramic or stone boards as these will prematurely dull the edge. Maintain and sharpen using whetstones. - FC61 fine carbide steel blade core; - 48 layers of steel surrounding the core create the Damascus-design; - FRIODUR ice-hardened for extreme hardness; - Rockwell hardness of approximately 61; - Symmetrical cutting edge; - Pakka wood handle; - Steel mosaic pin and handle end cap; - Made in Japan.
200,81 €

Expédition après 15-30 jours ouvrables

Paring Vegetable knife Miyabi 5000FCD Shotoh 34680-091-0 9cm - 1
Paring Couteau de cuisine Miyabi 5000FCD RAW Shotoh 9cm 34680-091-0
Zwilling Miyabi 5000FCD Shotoh paring knife 9 cm is ideal for cutting, cleaning and peeling fruit and vegetables. Shotoh has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge. Zwilling Miyabi 5000FCD shotoh paring knife made in Japan.
120,16 €

Expédition après 15-30 jours ouvrables

Couteau Japonais Ittetsu Honesuki IS-47 15cm
Couteau de cuisine Ittetsu Honesuki 15cm IS-47
Le couteau japonais Honesuki Ittetsu possède une lame de 150 mm à double tranchant. Le Honesuki est un couteau de boucher. La lame de l'Ittetsu Honesuki est en acier inoxydable SLD. Cet acier inoxydable possède une structure à trois couches : un noyau en acier SKD-11 d'une dureté élevée (jusqu'à 61-63 HRC) et des faces en acier SUS 405 plus tendre. Le manche octogonal traditionnel est en frêne. Les couteaux Ittetsu sont fabriqués au Japon.
141,13 €

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Gyuto Japanese kitchen knife Seki Kanetsugu 9006 23cm - 1
Gyuto Couteau de cuisine Seki Kanetsugu Saiun 23cm 9006
Le couteau de chef Gyuto de la série Seki Kanetsugu Saiun est conçu pour une grande variété de tâches, notamment la découpe de viande, de poisson, de légumes, de fruits et d'herbes. Sa lame de 23 cm offre une prise en main confortable, même pour les grandes pièces, et permet de trancher les plus fines. Ce modèle allie un tranchant exceptionnel à la fonctionnalité d'un couteau de chef européen. Ce couteau bénéficie d'un équilibre et d'un affûtage parfaits, ce qui le rend idéal aussi bien pour les cuisines professionnelles que pour les cuisiniers amateurs exigeants. La magnifique lame de la série Saiun est fabriquée selon la technique du damas multicouche : un noyau en acier VG-10 de haute qualité est recouvert de couches d'acier AUS-2, pour un total de 33 couches. Le manche est en micarta durable et hygiénique, résistant à l'humidité et à une utilisation intensive. Le couteau de chef japonais Seki Kanetsugu Saiun est fabriqué à Seki, l'un des centres historiques de la production de couteaux et de sabres au Japon.
135,45 €

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Gyuto Japanese kitchen knife Seki Kanetsugu Pro-M 7007 27cm - 1
Gyuto Couteau de cuisine Seki Kanetsugu 27cm 7007
The blade is made of Molybdenum alloy high carbon stainless steel with traditional"Hamaguri ba" (Convex edge grind), the edge that made Japanese swords famous, for an outstanding sharpness and durability,and yet easy to resharpen. It is heat treated and then Sub Zero quenched. which refrigerates the blade to 70 degrees for longer edge retention and strength to brittleness and chipping.pro m handle1.jpg Since introducing the Kanetsugu Pro M series two years ago, Seki Kanetsugu has received a positive reputation for their unique Round Shape of Black Pakka wood handle for comfortable grip, well balanced and practical shape. You might have not been familiar with this shape of the handle and the blade edge (Convex edge). Mr. Kawamura (President of Kanetsugu company) has spent numerous times to research and study to produce the best performance chef knives. Recomeneded for both - Home Chefs to Pro Chefs who demand extra sharpness and cutting performance for the sophisticated cooking life.
80,24 €

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