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Longueur des cordes, mm
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Lame Nakagawa Satoshi Ginsan Kiritsuke NG-BGKG210 21cm
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Lame Nakagawa Satoshi Ginsan Kiritsuke 21cm NG-BGKG210
Lame japonaise forgée à la main, maître Nakagawa Satoshi. La lame est en acier ginsan 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 42 mm (peut avoir de petites différences dues à la main).
273,39 €

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Kiritsuke Couteau Japonais Nakagawa Satoshi NS-GKG210 21cm
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Kiritsuke Couteau de cuisine Nakagawa Satoshi 21cm NS-GKG210
Couteau Kiritsuke gyuto forgé à la main par Nakagawa Satoshi. Il s'agit d'un hybride japonais d'un couteau de chef et d'une trancheuse. La lame du couteau kiritsuke est en acier ginsan 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. Manche traditionnel en bois d'ébène japonais. La hauteur de la lame est de 42,3 mm. Ce couteau ne doit pas être lavé au lave-vaisselle. Les couteaux de cuisine japonais ont une lame très dure mais fine. Vous ne pouvez pas couper les OS, les noix et autres aliments trop durs.
297,58 €

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Paring Vegetable knife Zwilling J.A.Henckels Bob Kramer Euro Stainless Damask 34890-101-0 10cm - 1
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Paring Couteau de cuisine Zwilling J.A.Henckels Bob Kramer 10cm 34890-101-0
Le couteau à légumes Zwilling Bob Kramer de 10 cm est idéal pour éplucher et trancher les légumes et les fruits. La lame a un noyau en acier en poudre SG2 dans des lamelles de 100 couches d'acier Damas. La poignée ergonomique et résistante à l'humidité du couteau à légumes est en micarta. Zwilling Bob Kramer couteau à légumes est fabriqué au Japon.
172,58 €

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Blade Sukenari HAP40
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Lame Sukenari HAP40 S/S Clad 27cm S-3N9
Blade Sukenari HAP40 S/S Clad S-3N9 for Kiritsuke knife. Total length is 410 mm. The blade length 270 mm. Manufactured from three layers of steel (San Mai technique) with a cobalt alloyed HAP40 powder steel core with stainless steel clads. Not allowed to wash by dishwasher. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Weight is 350 g.
290,32 €

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Japanese kitchen knife Bunka Daisuke Nishida Forge-welded Shirogami 1 DN-11225 18cm
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Bunka Couteau de cuisine Daisuke Nishida Forge-welded Shirogami 1 18cm DN-11225
The Bunka Daisuke Nishida DN-11225 knife is forged by Daisuke Nishida and is one of the greatest, magnificent examples of Japanese knives. Blade 180 mm is made of carbon steel Shirogami No. 1 by forge welding with a black coating. The Daisuke Nishida Bunka has an octagonal walnut handle with a maple ring. The bolster is made of Macassar ebony wood. This knife cannot be washed in the dishwasher. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Daisuke Nishida knives due to handmade may differ slightly from those shown in the photos and sizes. Weight 250 gr.
144,35 €

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Cherry D-900 15cm
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Couteau de cuisine Yoshimi Kato Petty Aogami Super S/S clad Cherry 12cm D-900
Couteau japonais Petty fabriqué à la main par Yoshimi Kato. La taille compacte et la lame relativement étroite rendent ce couteau très maniable et également idéal pour effectuer des coupes précises. La lame est fabriquée en acier Aogami Super avec revêtement en acier inoxydable. Longueur de la lame 120 mm. Manche – bois de cerisier. Pour le petit couteau fabriqué par Yoshimi Kato, il est recommandé de le laver à la main avec de l'eau tiède et de le sécher avec une serviette. Évitez les os, les aliments surgelés, les noix et les bonbons durs ou tout autre aliment autre que les fruits, les légumes et les protéines.
177,42 €

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Japanese kitchen knife Santoku Yu Kurosaki Fujin SG2 ZRF-165SAONWQ 16.5cm
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Santoku Couteau de cuisine Yu Kurosaki Fujin SG2 16.5cm ZRF-165SAONWQ
Santoku of special Fujin SG2 series by Yu Kurosaki. A functionally and aesthetically stunning Japanese knife. The octagonal handle is made this time of oak with a ring of natural turquoise. The blade with the unique Tsuchime forged pattern is crafted from three layers of SG2 stainless steel. In the manufacture of this series, Kurosaki was inspired by Fujin (Fujin) - the Shinto god of the wind, which can be seen in the forged pattern.
266,13 €

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Blade Sukenari HAP40
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Lame Sukenari ZDP-189 27cm S-3N4
Blade 27 cm Sukenari HAP40 S/S Clad S-3N4 for Gyuto knife. Manufactured from three layers of steel (San Mai technique) with a cobalt alloyed HAP40 powder steel core with stainless steel clad. Total length is 410 mm. Stainless steel clads. Not allowed to wash by dishwasher. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Weight is 350 g.
290,32 €

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Japanese kitchen knife Daisuke Nishida Funayuki DN-11211 16.5cm
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Couteau de cuisine Daisuke Nishida Funayuki 16.5cm DN-11211
Le couteau Funayuki DN-11211 a été forgé par Daisuke Nishida et est l'un des magnifiques exemples de couteaux japonais. Le Funayuki était traditionnellement utilisé sur les bateaux de pêche japonais pour cuisiner en haute mer. Il s'agit d'un couteau polyvalent qui est également utile pour fileter et déjouer des poissons de taille moyenne et pour hacher des légumes. Funayuki combine l'apparence d'un deba, d'un nakiri et d'un yagiba. La lame de 165 mm est fabriquée en acier au carbone Shirogami n° 1 avec un revêtement noir. Le Daisuke Nishida Funayuki possède un manche octogonal en bois de noyer avec un anneau en érable. Le traversin est en bois d'ébène de Macassar. Les couteaux Daisuke Nishida ne passent pas au lave-vaisselle. Les couteaux de cuisine japonais ont un tranchant très dur mais fin. Il n'est pas autorisé d'utiliser de tels couteaux pour des produits durs (par exemple, de la viande avec des os, des coquilles de noix de coco et d'autres noix). Les couteaux Daisuke Nishida sont fabriqués à la main et peuvent légèrement différer de ceux présentés sur les photographies. Poids 240 gr.
137,10 €

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Santoku Japanese kitchen knife Miyabi 5000FCD 34684-181-0 18cm - 1
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Santoku Couteau de cuisine Miyabi 5000FCD RAW 18cm 34684-181-0
MIYABI 5000 FCD Santoku, 18cm blade length. This Japanese santoku has a hard fine carbide steel core for very good cutting edge retention and sharpness. Santoku translates as "Three Virtues", these being meat, fish and vegetables. The flat cutting edge lends itself to a chopping motion rather than the rocking cutting movement of European chef's knives. The blade core is surrounded by 48 outer layers of steel which 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 handle and half-bolster join seamlessly for comfortable use. The smooth surface helps to prevent the formation of calluses on the thumb and forefinger. Hand wash only for best care, and maintain and sharpen using a whetstone. We’d recommend using a wooden chopping board rather than glass, ceramic or stone boards as these will dull the cutting edge. - 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.
206,45 €

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Chef knife Miyabi 5000MCD 67 Gyutoh 34401-201-0 20cm - 1
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Gyuto Couteau de cuisine Miyabi 5000MCD 67 20cm 34401-201-0
Zwilling Miyabi 5000MCD 67 japanese gyutoh 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 Ash 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 gyotoh chef's knife made in Japan.
362,10 €

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Blade Sukenari ZDP-189 S-1N7 21cm
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Lame Sukenari ZDP-189 Light Bocote 21cm S-1N7
Sukenari blade for kiritsuke knife. Made of ZDP-189 steel. Weight is 190 g. Total length is 315 mm. Stainless steel clads. Not allowed to wash by dishwasher. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. 
266,13 €

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Japanese kitchen knife Bunka Ittetsu Tall Shirogami IW-11842 18cm
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Bunka Couteau de cuisine Ittetsu Tall Shirogami 18cm IW-11842
Tall bunka knife with a wide 57x180 mm blade. Weight 400 g. This kitchen knife 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.
149,19 €

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Japanese kitchen knife Yanagiba Ittetsu Forge-welded Shirogami 2 IJF-15123 21cm
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Yanagiba Couteau de cuisine Ittetsu Forge-welded Shirogami 2 21cm IJF-15123
 This sushi knife by Ittetsu has 210 mm forge-welded blade made of Shirogami #2 carbon steel. Weight is 350 g. The oval shaped handle is made of magnolia wood.  Yanagiba knives are primarily used to slice boneless fish fillets for Sashimi and Sushi dishes. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discoloration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
133,06 €

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Japanese kitchen knife Nakiri Yoshimi Kato Petty Aogami Super
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Nakiri Couteau de cuisine Yoshimi Kato Petty Aogami Super S/S clad Cherry 16.5cm D-902
Nakiri knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length 165 mm. Weight 265 g. Handle – cherrywood. Recommended only hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
216,94 €

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Japanese kitchen knife Santoku Yu Kurosaki Fujin VG10 Damascus ZVD-165SAOWQ 16.5cm
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Santoku Couteau de cuisine Yu Kurosaki 16.5cm ZVD-165SAOWQ
Santoku by Yu Kurosaki with Nickel Damascus-patterned blade. Blade has a core of VG-10 stainless steel. Hardness of 60-61 HRC provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The blade surface has Damascus and unique hammered FUJIN texture which causes an image of a Japanese god believed to control the wind. The handle of santoku Fujin VG10 Damascus Series is made of oak and water-resistant wenge wood, which are separated from each other by a ring of natural turquoise. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
290,32 €

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Japanese kitchen knife Bunka Yu Kurosaki Fujin VG10 Damascus ZVD-165BUOWQ 16.5cm
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Bunka Couteau de cuisine Yu Kurosaki Fujin VG10 Damascus 16.5cm ZVD-165BUOWQ
Yu Kurosaki Bunka knife with Nickel Damascus-patterned blade with a core of VG-10 stainless steel. Hardness of 60-61 HRC provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The blade surface has Damascus and unique hammered FUJIN texture which causes an image of a Japanese god believed to control the wind. The handle of Bunka Fujin VG10 Damascus Series is made of oak and water-resistant wenge wood, which are separated from each other by a ring of natural turquoise. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
290,32 €

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Japanese kitchen knife Nakiri Yu Kurosaki Fujin VG10 Damascus ZVD-165NAOWQ 16.5cm
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Nakiri Couteau de cuisine Yu Kurosaki Fujin VG10 Damascus 16.5cm ZVD-165NAOWQ
Yu Kurosaki Fujin series nakiri with Nickel Damascus-patterned blades with a core of VG-10 stainless steel. Hardness of 60-61 HRC provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The blade surface has Damascus and unique hammered FUJIN texture which causes an image of a Japanese god believed to control the wind. The handle of Nakiri Fujin VG10 Damascus Series is made of oak and water-resistant wenge wood, which are separated from each other by a ring of natural turquoise. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
290,32 €

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Peeling Vegetable knife Zwilling J.A.Henckels Twin Grip 38186-060-0 6.5cm
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Couteau à éplucher Couteau de cuisine Zwilling J.A.Henckels Twin Grip 6.5cm 38186-060-0
The ZWILLING TWIN® Grip Knife for Cleaning Vegetables 38186-060-0 with a blade length of 6.5 cm has a sturdy and suitable for everyday use design. Thanks to the ergonomic non-slip plastic handle, the knife fits comfortably in your hand, which allows you to work without fatigue. Thanks to special stainless steel, this peeler is durable, resistant to corrosion and the blade remains particularly sharp. Vegetables and fruits can be peeled without significant loss of the product itself.
6,45 €

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Kitchen knife set Opinel Les Forgés 1890 Trio 002292
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Le set de couteaux Opinel Les Forgés 1890 Trio 002292
The kitchen knife set Opinel Trio 002292 from the Les Forgés 1890 collection consists of a chef's knife, a carving knife and a utility knife. Full forged, these three exceptional knives are a must-have in your kitchen. The handle is in beechwood from sustainably managed forests and it is no varnished. It is stabilized to improve water resistance. Its ergonomic design is an homage to the traditional pocket knife and provides outstanding grip comfort. The blade is made of X50CrMoV15 stainless steel is highly anti-corrosive and ensure a perfect cut.
Blade length:

chef's knife 20cm
carving knife 8cm
utility knife 16cm
273,39 €

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Kitchen knife set Opinel Primavera 4 Essentials Box 001709 - 1
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Le set de couteaux Opinel Primavera 4 Essentials Box 001709
Spring is in your kitchen! Set with 4 essential knives for your kitchen: the parring knife N°112, the serrated knife N°113, the peeler N°115 and the vegetable knife N°114. The Primavera Box Set with its green shades knifes will call some nature spirit in your kitchen!
29,03 €

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Gyuto Japanese kitchen knife Tojiro Shippu Black FD-1594 21cm
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Gyuto Couteau de cuisine Tojiro Shippu Black 21cm FD-1594
The Shippu Black series from Tojiro features a 63 layered Damascus Steel blade with a VG-10 core. The blades are anodized black to highlight the elegant patterning.The chestnut wood handle is both beautiful and practical.
181,45 €

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Utility kitchen knife Seki Kanetsugu Zuiun Petty 9302 15cm
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Couteau de cuisine Seki Kanetsugu Petty 15cm 9302
Seki Kanetsugu Zuiun Petty knife 15 cm. The Zuiun is a special model manufactured to celebrate the company's centennial. Seki Kanetsugu Zuiun knives have blades with a wavy “hamon” pattern similar to Japanese swords. In its current incarnation, Seki Kanetsugu Cutlery has been making modern blades that realize the characteristics of Japanese swords--unbreakable, unbending and very sharp. The company also infused the Zuiun with the spirit of such swords. The blade is made of Damascus steel that uses powdered stainless steel SPG2 for the core material. Finely sharpened by artisans, the surface of the blade features a scudding cloud-like pattern. It is also forged into a V-shaped "hamaguri-ba" clam blade, reflecting a characteristic of Japanese swords.
169,90 €

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Yanagiba Japanese kitchen knife Hideo Kitaoka 11 Shirogami Layers CN-4209 27cm
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Yanagiba Couteau de cuisine Hideo Kitaoka 11 Shirogami Layers 27cm CN-4209
Yanagiba sushi-knife by Mr. Hideo Kitaoka with 11 layers of a great Shirogami carbon steel on the 27 cm blade. Handle made of a natural rosenwood. 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.
257,26 €

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