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Nakiri Couteau Japonais Ittetsu Shirogami Tall IW-11839 18cm
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Nakiri Couteau Japonais Ittetsu Shirogami Tall 18cm IW-11839
Japanese Tall Nakiri knife Ittetsu with 180 mm blade. Tall nakiris are longer and taller than a normal nakiri knife. This one is 65 mm tall.  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. 
144,35 €

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Bunka Japanese kitchen knife Ittetsu Shirogami IW-11835 18cm
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Bunka Couteau Japonais Ittetsu Shirogami 18cm IW-11835
Japanese bunka knife Ittetsu with 180 mm blade. 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. 
136,29 €

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Nakiri Couteau Japonais Kenshiro Hatono VG10 Nickel Damascus, paper KH-P8 21cm
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Nakiri Couteau Japonais Kenshiro Hatono VG10 Nickel Damascus, paper 21cm KH-P8
This japanese nakiri knife is handmade by Kenshiro Hatono. Blade 210 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Nakiri knife is a classic Japanese style knife with a straight, symmetrical flat edge blade shape that is most commonly used for slicing, dicing, mincing, and chopping vegetables. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
225,00 €

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Kiritsuke Couteau Japonais Kenshiro Hatono VG10 Nickel Damascus, paper KH-P6 21cm
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Kiritsuke Couteau Japonais Kenshiro Hatono VG10 Nickel Damascus, paper 21cm KH-P6
This japanese kiritsuke kitchen knife is handmade by Kenshiro Hatono. Blade 210 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
217,74 €

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Couteau Japonais Kenshiro Hatono Bunka VG10 Nickel Damascus, paper KH-P1 16.5cm
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Couteau Japonais Kenshiro Hatono Bunka VG10 Nickel Damascus, paper 16.5cm KH-P1
This bunka knife is handmade by Kenshiro Hatono. Blade 165 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
201,61 €

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Kiritsuke Couteau Japonais Kenshiro Hatono VG10 Nickel Damascus KH-C3 21cm
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Kiritsuke Couteau Japonais Kenshiro Hatono VG10 Nickel Damascus 21cm KH-C3
Kiritsuke kitchen knife handmade by Kenshiro Hatono. Blade 210 mm made of nickel damascus steel with VG10 core. Traditional handle made of cloth with lacquer. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
217,74 €

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Couteau Japonais Kenshiro Hatono Bunka VG10 Nickel Damascus KH-C1 16.5cm
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Couteau Japonais Kenshiro Hatono Bunka VG10 Nickel Damascus 16.5cm KH-C1
Japanese bunka kitchen knife handmade by Kenshiro Hatono. Blade 165 mm made of nickel damascus steel with VG10 core. Traditional handle made of cloth with lacquer. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
193,55 €

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Santoku Couteau Japonais Kenshiro Hatono VG10 Damascus, Japanese lacquer KH-A 17cm
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Santoku Couteau Japonais Kenshiro Hatono VG10 Damascus, Japanese lacquer 17cm KH-A
Japanese santoku knife handmade by Kenshiro Hatono. Blade 170 mm made of damascus steel with VG10 core. Japanese lacquer handle. Kenshiro Hatono is a talanted knife maker. Currently he is working in Takefu knife village. This Japanese handmade knife is not allowed to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
152,42 €

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Santoku Couteau Japonais Zwilling J.A.Henckels 30917-161-0 17cm
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Santoku Couteau Japonais Zwilling J.A.Henckels 17cm 30917-161-0
Japanese knife Santoku from the Zwilling Twin Fin II series with a blade length of 17 cm is very versatile. This knife combines innovative design with traditional craftsmanship. The result is an unusual knife that will appeal to both amateur and professional chefs. At first glance and for many years to come. Santoku literally means "three advantages", but this utility knife offers much more. This high-quality chef's knife is forged from N60 stainless steel, which features a special blend of chromium and carbon. It fits comfortably in your hand and handles a wide variety of tasks. It can be used to easily cut vegetables, meat and fish. The ergonomically shaped handle makes it easier to work with the Japanese knife, and the decorative gills give the knife a special look. The ice-hardened blade of this kitchen knife is durable and flexible.
83,67 €

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Sujihiki Couteau Japonais Tsutomu Kajiwara TK-1128 27cm
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Sujihiki Couteau Japonais Tsutomu Kajiwara 27cm TK-1128
Japanese kitchen knife sujihiki handmade by Tsutomu Kajiwara. Blade 27 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. The Sujihiki 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. The Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients. 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.
201,61 €

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Gyuto Couteau Japonais Yoshimi Kato SG2 D-1605 21cm
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Gyuto Couteau Japonais Yoshimi Kato SG2 21cm D-1605
Couteau de chef japonais fabriqué à la main par le forgeron Yoshimi Kato. Le Gyuto est la version japonaise du couteau de chef occidental classique. Les couteaux de chef japonais sont réputés pour leur lame légère et fine, qui conserve un tranchant long. La lame est en acier SG2, finition Nashiji. Longueur de la lame : 210 mm. Manche en palissandre. Ne pas tenter de couper, frapper ou hacher des produits congelés ou des os. La lame pourrait s'ébrécher ou se casser. Laver à la main à l'eau tiède et sécher avec une serviette.
233,06 €

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Couteau Japonais Takeshi Saji Bunka Iron Wood Nickel Damascus HA-4106 17cm
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Couteau Japonais Takeshi Saji Bunka Iron Wood Nickel Damascus 17cm HA-4106
Japanese bunka knife handmade by Mr. Takeshi Saji. Bunka is a general purpose kitchen knife. It is suitable for cutting vegetables, while the triangle-shaped tip area is particularly useful when cutting fish and meats. Blade - 31 layers of VG10 nickel damascus steel. Blade length 17 cm. Handle - iron wood with stainless steel bolster. Weight of bunka knife HA-4106 by Takeshi Saji is about 230 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”.
313,71 €

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Gyuto Couteau Japonais Yoshimi Kato Black Nickel Damascus D-612 21cm
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Gyuto Couteau Japonais Yoshimi Kato Black Nickel Damascus 21cm D-612
Japanese chef knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus, 65 layers with VG-10 core. Blade length 210 mm. Handle - red pakkawood. 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.
237,90 €

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Gyuto Couteau Japonais Ittetsu Shirogami IW1187 18cm
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Gyuto Couteau Japonais Ittetsu Shirogami 18cm IW1187
Japanese chef knife gyuto Ittetsu with 18 cm blade. 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. The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.
123,39 €

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Kiritsuke Couteau Japonais Tsutomu Kajiwara TK-1126 24cm
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Kiritsuke Couteau Japonais 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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Couteau Japonais Ittetsu Honesuki Shirogami IW11837 15cm
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Couteau Japonais Ittetsu Honesuki Shirogami 15cm IW11837
Couteau Honesuki Ittetsu à lame de 150 mm. Ce Honesuki est fabriqué à partir de trois couches de matériau : acier plaqué fer et acier Shirogami. Conçu spécifiquement pour désosser et découper la volaille, il s'avère également très efficace pour fileter le poisson et la viande rouge, et pour réaliser de nombreuses autres tâches. Manche : noyer monobloc octogonal imperméable. Les couteaux Ittetsu sont fabriqués artisanalement à Echizen, au Japon. Lavage à la main à l'eau tiède et séchage à la serviette.
112,10 €

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Couteau Japonais Ittetsu Bunka Shirogami IW-1186 16.5cm
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Couteau Japonais Ittetsu Bunka Shirogami 16.5cm IW-1186
Le couteau de cuisine japonais Ittetsu Bunka, doté d'une lame de 165 mm, est un outil polyvalent pour la découpe précise des légumes, de la viande et du poisson. Grâce à sa pointe acérée caractéristique, le couteau Bunka est idéal pour râper, couper en dés et autres tâches délicates. L'équilibre entre la lame et le manche assure une excellente maîtrise et une coupe nette et précise. La lame est composée d'un noyau en acier Shirogami (acier blanc) à trois couches. Les couches extérieures souples protègent le noyau et renforcent sa durabilité. Le manche octogonal traditionnel est en bois de noyer résistant à l'eau : léger, confortable quelle que soit la prise en main, il résiste également à l'humidité de la cuisine. Les couteaux Ittetsu sont fabriqués au Japon.
136,29 €

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Santoku Couteau Japonais Yu Kurosaki Fujin R2 ZRF-165SA 16.5cm
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Santoku Couteau Japonais Yu Kurosaki Fujin R2 16.5cm ZRF-165SA
Fujin R2 Santoku est un excellent couteau santoku japonais polyvalent, esthétique et fonctionnel, fabriqué à la main par le maître Yu Kurosaki. La poignée octogonale est en bois de wengé résistant à l'eau et en minéral turquoise, séparés les uns des autres par un anneau en argent. La lame de 16,5 cm de long présente un motif Tsuchime martelé unique et est en acier R2 à trois couches. Lors de la réalisation de cette série, Kurosaki s'est inspiré de Fujin, le dieu shintoïste du vent, que l'on peut voir dans le motif forgé.
334,68 €

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Couteau Japonais Tsutomu Kajiwara Petty TK-1112 12cm
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Couteau Japonais Tsutomu Kajiwara Petty 12cm TK-1112
 Petty knife handmade by Tsutomu Kajiwara. Blade 120 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. Weight about 95g. 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.
125,00 €

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Santoku Couteau Japonais Yu Kurosaki SPG2 Damascus Turquoise ZTQ-165SA 16.5cm
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Santoku Couteau Japonais Yu Kurosaki SPG2 Damascus Turquoise 16.5cm ZTQ-165SA
Amazing Yu Kurosaki Fujin SPG2 Hammered Damascus Turquoise Kiritsuke Santoku knife, 16,5 cm. Crafted with a beautiful full tang design using SPG2 core steel and finished with a sensational Western shaped turquoise handle, this is a real collectors knife and very difficult to find due to the limited numbers made. Weight of Yu Kurosaki SPG2 Damascus Turquoise ZTQ-165SA is about 230 g. Handmade by Mr. Yu Kurosaki. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
491,94 €

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Nakiri Japanese kitchen knife Yu Kurosaki Fujin Super Aogami ZAF-165NA 16.5cm
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Nakiri Couteau Japonais Yu Kurosaki Fujin Super Aogami 16.5cm ZAF-165NA
Couteau Nakiri Fujin Aogami Super series fabriqué à la main par M. Yu Kurosaki. Nakiri a un bord droit et symétrique qui est le plus couramment utilisé pour trancher, couper en dés et hacher les légumes. Revêtement en acier inoxydable. Poignée Padouk avec anneau turquoise. La longueur de la lame est de 16,5 cm. Le poids est d'environ 150 g. Kurosaki-san s'est inspiré de Fujin, le dieu du vent dans la mythologie japonaise pour la conception de ces couteaux. Il a fait un travail remarquable pour capturer l'essence du Dieu du vent dans la finition Tsuchime (martelée à la main) de ces couteaux.
213,71 €

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Nakiri Couteau Japonais Spyderco Itamae K17GPBNBK 17cm
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Nakiri Couteau Japonais Spyderco Itamae 17cm K17GPBNBK
Spyderco Itamae Nakiri Murray Carter Collection kitchen knife. Meaning "vegetable cutter," the Nakiri knife's unique rectangular shape and slightly upturned edge make it the perfect tool for precisely push-cutting all kinds of vegetables. The Nakiri's blade shape also allows its length to remain consistent after years of sharpening. Itamae literally means "in front of the cutting board," Itamae is an extremely prestigious title reserved for highly skilled sushi chefs. Consistent with that elite status, the Murray Carter Collection's Itamae Series —the highest tier in the Collection—proudly features premium materials and uncompromising craftsmanship.
The blades of Itamae Series knives are expertly crafted from laminated steel consisting of an Aogami Super Blue core clad between layers of SUS410 stainless steel. This classic three-layer construction allows the outer layers to protect and support the ultra-hard carbon-steel center layer that forms the blade's edge. Ground exceptionally thin and straight for unparalleled cutting performance. 
The elite blades of the Itamae Series are paired with traditional "wa"-style (octagonal) handles made from stunning burl G10 and highlighted with black G10 ferrules.
Created for those who demand the very best, the Itamae Series faithfully captures the spirit of Murray Carter's coveted handmade knives and sets a new standard in high-performance kitchen cutlery.
Spyderco Itamae Nakiri vegetable knife overall length 12.19" (310 mm). Blade length 17 cm. Weight 6.7 oz. (190 g). Made in Japan.
230,68 €
260,48 €

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Gyuto Couteau Japonais Tojiro OBORO F-1313 20cm
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Gyuto Couteau Japonais Tojiro OBORO 20cm F-1313
New! Tojiro OBORO Gyuto F-1313 chef´s knife with 200 mm blade. The new Tojiro OBORO series is suitable for both professional and home use. Not only practical, it is design wise superior and unique. Black and white pattern inspires image of traditional Japanese ink wash painting. Selected most popular five items are available. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen. Handle is linen micarta which is durable, corrosion resistance, and strong against degradation over time. Its round shape perfectly fits in your hand. Weight of Tojiro OBORO Gyuto F-1313 is 170 g.
Please, use your Tojiro 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.
116,94 €

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Santoku Couteau Japonais Tojiro OBORO F-1312 17.5cm
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Santoku Couteau Japonais Tojiro OBORO 17.5cm F-1312
New! Tojiro OBORO Santoku knife with 175 mm blade. The Santoku is great for slicing vegetables, fruit, or chicken. It can be used as a general chopping knife. New Tojiro OBORO series is suitable for both professional and home use. Not only practical, it is design wise superior and unique. Black and white pattern inspires image of traditional Japanese ink wash painting. Selected most popular five items are available. VG10 as core blade, covered by anti-rust 13 chrome stainless steel on both sides, which establish both professional sharpness and easy maintenance for home users. Its convex ground blade holds the edge longer, durable, and easy to re-sharpen. Handle is linen micarta which is durable, corrosion resistance, and strong against degradation over time. Its round shape perfectly fits in your hand. Weight of Tojiro OBORO Santoku F-1312 is 170 g.
Please, use your Tojiro 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.
120,16 €

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