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Japanese kitchen knife Petty Yoshimi Kato Aogami super D-501 15cm
Petty Couteau Japonais Yoshimi Kato Aogami super 15cm D-501
Petit couteau japonais forgé à la main par Yoshimi Kato. Maître Kato est un artisan traditionnel certifié à Takefu, préfecture de Fukui au Japon. La lame est en acier au carbone Aogami avec revêtement en acier inoxydable. Longueur de la lame 150 mm. Manche-bois de cerisier. 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.
150,81 €

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Gyuto Couteau Japonais Dragon by Apogee Storm Chef 00863 22.9cm
Gyuto Couteau Japonais 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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Sujihiki Couteau Japonais Ittetsu IS-46 27cm
Sujihiki Couteau Japonais Ittetsu 27cm IS-46
Ittetsu Sujihiki knife with 27 cm blade. Blade is made of SLD steel by Hitachi. SLD is a cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Handle: ashtree / quince. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
200,81 €

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Santoku Japanese kitchen knife Miyabi 5000MCD 34374-181-0 18cm - 1
Santoku Couteau Japonais 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 Japonais 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 €

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Nakiri Couteau Japonais Kajibe KJB-002 16.5cm
Nakiri Couteau Japonais 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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Sujihiki Couteau Japonais Seki Kanetsugu Pro J 6009 21cm
Sujihiki Couteau Japonais Seki Kanetsugu Pro J 21cm 6009
Couteau à trancher japonais Sujihiki avec lame de 21 cm de la série Pro J de Seki Kanetsugu. Le Sujihiki est un couteau à trancher à double tranchant doté d'une lame longue et étroite qui tranche délicatement la viande ou les légumes tout en préservant la fraîcheur de chaque ingrédient. Après des années de recherche pour des couteaux de cuisine ultra-performants, alliant matériaux fonctionnels et design, M. Kawamura de Kanetsugu a lancé la gamme innovante de la série Pro J.
La lame Tsuchime forgée au marteau est dotée d'une construction gainée. Le cœur de la lame est en acier au cobalt spécial de haute qualité, le ZA-18 d'Aichi Steel Company, intercalé avec de l'acier inoxydable AUS-2. Il s'agit du premier couteau de cuisine à utiliser cette nouvelle formule d'acier ZA-18.
M. Kawamura explique qu'Aichi Steel Company a récemment développé ce ZA-18 pour concurrencer, voire surpasser, le VG-10. Il est traité thermiquement puis trempé à froid (trempe à froid) pour atteindre une dureté Rockwell de HRc 60-61. La composition chimique du ZA-18 est similaire à celle du VG-10, mais contient des teneurs plus élevées en carbone (1,20 contre 1,05), chrome (18,0 contre 15,5), molybdène (1,50 contre 1,20) et cobalt (1,80 contre 1,5) pour une dureté, une durabilité et une résistance à la rouille accrues. Avant d'utiliser cet acier pour la série Pro J, M. Kawamura l'a testé à de nombreuses reprises et a démontré son incroyable performance de coupe et son potentiel. La technologie japonaise de fabrication de la lame gainée offre également de nombreux avantages en termes de durabilité et d'entretien, car l'acier extérieur AUS-2 protège l'acier central et confère à la lame une résistance accrue à la flexion et à la rupture malgré les différentes couches d'acier de dureté.
Le manche est en bois de pakka noir, avec une entretoise en microfibre rouge et une mitre en acier inoxydable. Il est conçu de manière ergonomique avec un traversin légèrement incliné soudé dans la soie et une plaque de poignée arrondie à la main pour s'adapter à votre main.
104,03 €

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Couteau Japonais Ittetsu Honesuki IS-47 15cm
Couteau Japonais Ittetsu Honesuki 15cm IS-47
Ittetsu Honesuki knife with 15 cm blade. Honesuki is specifically designed for de-boning and breaking down poultry, but is also capable of filleting fish or meat and carrying out many tasks. Blade is made of SLD steel by Hitachi. SLD is a cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Handle: ashtree / quince. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
141,13 €

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Gyuto Japanese kitchen knife Seki Kanetsugu Pro-M 7007 27cm - 1
Gyuto Couteau Japonais 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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Yanagiba Couteau Japonais Sukenari 2 layers VG10 S-1012 27cm
Yanagiba Couteau Japonais Sukenari 2 layers VG10 27cm S-1012
Sukenari Yanagiba knife. Blade length is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of VG10 steel (3 layers). This Sukenari yanagiba 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. 
321,77 €

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Couteau Japonais Seki Kanetsugu Nami Wine 92011 10cm
Couteau Japonais Seki Kanetsugu Nami Wine 10cm 92011
Seki Kanetsugu Nami Steak knife Wine colour. Steak knife Nami is made of coreless Damascus (laminated material of VG2 and VG10), blending high-tech with swordsmith tradition, the highest quality comfort was born. Seki Kanetsugu uses  “ocean wave” motif which came from a traditional Japanese painting. The founder Kanetsugu began to make the Japanese swards in the 14th century at Mino. Now Seki Kanetsugu incorporates "Hamaguriha" which is the sectional shape of Japanese sword into kitchen knife, making knife that lasts sharpness. Seki Kanetsugu Nami Steak knives are not allowed to wash in dishwasher.
120,16 €

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Santoku Couteau Japonais Yu Kurosaki Shizuku R2 Keyaki ZR-165SA 16.5cm
Santoku Couteau Japonais Yu Kurosaki Shizuku R2 Keyaki 16.5cm ZR-165SA
Couteau Santoku Yu Kurosaki avec lame de 165 mm. Cette série Yu Kurosaki est dotée de lames au fini tsuchime R2. Ce santoku R2 fait à la main a un niveau incroyable de finition et de polissage, avec les motifs Tsuchime "Shizuku" emblématiques de Kurosaki qui sont à la fois esthétiques et fonctionnels. La poignée octogonale est en bois keyaki. Laver et sécher avec une éponge douce et ranger en toute sécurité après utilisation. Évitez de couper dans les os, les aliments surgelés, les noyaux de fruits durs. Surface de coupe recommandée: le bois, les planches caoutchoutées et les composites haut de gamme, ainsi que les plastiques de qualité tels que le polyéthylène constituent des surfaces de coupe acceptables et aideront à protéger et à prolonger le tranchant du couteau. Évitez le verre, le métal, les comptoirs et autres surfaces rigides qui ne pardonnent pas. Yu Kurosaki travaille dans le village de couteaux de Takefu.
282,26 €

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Japanese kitchen knife Takeshi Saji Bunka VG10, bull bone HA4606 17cm - 1
Couteau Japonais Takeshi Saji Bunka VG10, bull bone 17cm HA4606
Japanese kitchen knife bunka handmade by Mr. Takeshi Saji. Blade - 31 layers damaskus steel, VG10. Blade length 17 cm. Handle - bull bone. Brass bolster. Weight of Bunka Takeshi Saji is 320 g.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”.
306,45 €

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Yanagiba Couteau Japonais Tojiro MV F-1057 24cm
Yanagiba Couteau Japonais Tojiro MV 24cm F-1057
Tojiro MV Yanagiba Sashimi knife F-1057 with 240mm 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-1057 knife is 120 g. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.
89,52 €

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Sujihiki Couteau Japonais Tojiro Zen Black FD-1569 21cm
Sujihiki Couteau Japonais Tojiro Zen Black 21cm FD-1569
Tojiro Zen Black sujihiki slicing knife with 210 mm blade. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Black oxide processing, which is the technology often used for medical equipment, has been applied on blade. The blade thus has both outstanding corrosion resistance and beautiful visual aspect. Tojiro Zen Black Slicer FD-1569 weights 110 g. Chestnut handle has excellent durability, and additionally applied fire treatment on surface makes it even stronger. Tojiro Zen Black Slicer FD-1569 is not allowed to wash by dishwasher. It has very hard, but thin blade and not allowed to cut bones and meat with bones, coconuts and other nuts, other hard products.
111,29 €

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Nakiri Couteau Japonais Tojiro Zen Black FD-1568 16.5cm
Nakiri Couteau Japonais Tojiro Zen Black 16.5cm FD-1568
Tojiro Zen Black Nakiri with 165 mm blade. Nakiri is japanese vegetable knife. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Black oxide processing, which is the technology often used for medical equipment, has been applied on blade. The blade thus has both outstanding corrosion resistance and beautiful visual aspect. Tojiro Zen Black Nakiri FD-1568 weights 145 g. Chestnut handle has excellent durability, and additionally applied fire treatment on surface makes it even stronger. Tojiro Zen Black Nakiri FD-1568 knife is not allowed to wash by dishwasher. It has very hard, but thin blade and not allowed to cut bones and meat with bones, coconuts and other nuts, other hard products.
108,87 €

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Gyuto Couteau Japonais Tojiro Zen Black FD-1565 24cm
Gyuto Couteau Japonais Tojiro Zen Black 24cm FD-1565
Tojiro Zen Black Chef knife with 24 cm blade. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Black oxide processing, which is the technology often used for medical equipment, has been applied on blade. The blade thus has both outstanding corrosion resistance and beautiful visual aspect. Tojiro Zen Black Chef knife FD-1565 weights 170g. Chestnut handle has excellent durability, and additionally applied fire treatment on surface makes it even stronger. Tojiro Zen Black Chef knife FD-1565 is not allowed to wash by dishwasher. It has very hard, but thin blade and not allowed to cut bones and meat with bones, coconuts and other nuts, other hard products.
152,42 €

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Gyuto Japanese kitchen knife Tojiro VG10 Hammered F-1114 18cm
Gyuto Couteau Japonais TOJIRO VG10 Hammered 18cm F-1114
Le couteau de chef Tojiro VG10 Hammered possède une lame de 18 cm. Cette lame est composée d'acier VG10 et d'une double couche (san mai) en acier inoxydable doux. Son poids est de 215 g. La gamme VG10 Hammered est l'une des plus populaires de Tojiro. L'acier VG10 est l'acier inoxydable le plus prisé dans la coutellerie japonaise. Développé par la société Takefu Specialty Steels, il est donc logique que la plupart des forgerons locaux l'utilisent.
100,81 €

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Yanagiba Japanese kitchen knife Tojiro sushi and sashimi F-1021 27cm - 1
Yanagiba Couteau Japonais TOJIRO Aogami sushi and sashimi 27cm F-1021
The delicate works on the details are proof of our respect for Japanese tradition. Every shape of the knife has been created and completed in the Japanese cooking culture. We never go against the tradition and emphasize that it is real Japanese knife. The keenness, one of the most famous features, as you already know. Also it deserves to be said that is No.1 in the entire world on the functions such as controllability, comfortable grip. You can feel craftsmanship and their heart and soul on the blade and handle. Employed real buffalo horn ferrule prevents the blade from coming out by tightening the handle the more you use. The ferrule, there is no same color and pattern, amazingly matches the Damascus blade.
385,48 €

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Couteau Japonais Ittetsu Petty IS-41 13.5cm
Couteau Japonais Ittetsu Petty 13.5cm IS-41
Ittetsu Petty knife with 135 mm blade. The petty, or utility knife is a smaller general-purpose tool that's used for a variety of kitchen tasks. Blade is made of SLD steel by Hitachi. SLD is a cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Handle: ashtree / quince. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
108,87 €

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Nakiri Couteau Japonais Ittetsu Shirogami IW1185 16.5cm
Nakiri Couteau Japonais Ittetsu Shirogami 16.5cm IW1185
Japanese Nakiri vegetable knife Ittetsu with 165 mm blade. This nakiri 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. 
116,94 €

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Nakiri Couteau Japonais Ittetsu Shirogami IW11834 18cm
Nakiri Couteau Japonais Ittetsu Shirogami 18cm IW11834
Nakiri knife Ittetsu with 180 mm blade. This nakiri 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. 
125,00 €

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Santoku Couteau Japonais Ittetsu Shirogami IW1184 16.5cm
Santoku Couteau Japonais Ittetsu Shirogami 16.5cm IW1184
Santoku knife Ittetsu with 165 mm blade. This santoku 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. The word santoku translates to three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry. 
108,87 €

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Santoku Couteau Japonais Ittetsu Shirogami IW11833 18cm
Santoku Couteau Japonais Ittetsu Shirogami 18cm IW11833
Santoku knife Ittetsu with 18 cm blade. The word santoku translates to three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. Blade is made of Shirogami Iron Clad steel. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry. 
116,94 €

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