Couteaux Japonais Couteaux Kiritsuke

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Blade Length, mm
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Steel
Handle
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Kiritsuke Couteau Japonais Sukenari Slender Gyuto 24cm S-2111
The Slender Sukenari kiritsuke Gyuto S-2111 knife with a blade length of 240 mm is a work of art with excellent ergonomics. The Japanese kitchen knife Sukenari Slender Kiritsuke gyuto is a hybrid of a chef's knife and a slicer. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. Traditional Japanese octagonal magnolia wood handle with buffalo horn ferrule. 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. Weight 320 gr.
467,74 €

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Kiritsuke Couteau Japonais Seki Kanetsugu 21cm 9305
Seki Kanetsugu Zuiun Kiritsuke 21 cm. Kiritsuke bocho combines the qualities of “usu-ba” (thin-bladed) and “yanagi-ba” (thin- and long-bladed) knives. But it is crafted to be double edged as opposed to conventional single-edged ones, making it suitable for cutting any type of food by bringing the blade straight down onto the item. As the pointed part of the blade is modeled after a sword, it is also suitable for preparing dishes that involve techniques requiring the use of the tip, such as decorative cutting.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.
229,84 €

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Kiritsuke Couteau Japonais Sukenari Slender Gyuto 24cm S-1111
This Kiritsuke Japanese kitchen knife Sukenari Slender Gyuto S-1111 is a work of art, with excellent ergonomics. Traditional Japanese octagonal magnolia wood handle with buffalo horn ferrule. 24 cm blade of kiritsuke knife Sukenari is made of ZDP190 steel with stainless steel clad. 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. 
349,19 €

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Kiritsuke Couteau Japonais Sukenari Slender Gyuto 24cm S-1OW11
Sukenari slender kiritsuke gyuto knife with blade length 240 mm. Traditional Japanese octagonal oak wood handle with wenge ferrule. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with stainless steel clad. 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. 
350,00 €

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Kiritsuke Couteau Japonais Sukenari Slender Gyuto 27cm S-2212
Sukenari slender kiritsuke gyuto knife S-2212 with 270 mm. Traditional Japanese octagonal rosewood handle. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. 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. 
653,23 €

In stock

Kiritsuke Couteau Japonais Sukenari Slender Gyuto 24cm S-2211
Sukenari slender kiritsuke gyuto knife S-2211 with blade length is 240 mm. Traditional Japanese octagonal rosenwood handle. Blade of kiritsuke knife Sukenari is made of ZDP189 steel with damascus clad. 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. 
600,81 €

In stock

Kiritsuke Couteau Japonais Sukenari SG2 Damascus 24cm S-628
The kiritsuke gyuto knife Sukenari S-628 has 24 cm blade. The blade is made of SG2 steel. This knife has a rosewood handle with buffalo horn bolster. This Sukenari 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  knives bones and meat with bones, coconuts and other nuts, other hard products. 
455,65 €

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Gyuto Couteau Japonais Sukenari Slender 27cm S-6412
Kiritsuke Gyuto knife Sukenari Slender S-6412 with 27 cm blade. The blade is made of powder steel Damascus SG-2. Heat-treated to 63-64 HRC, the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari japanese knife is not allowed to wash in dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by japanese knives bones and meat with bones, coconuts and other nuts, other hard products.
523,39 €

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Gyuto Couteau Japonais Sukenari Slender 24cm S-6411
Kiritsuke Gyuto knife Sukenari Slender S-6411 with 24 cm blade. The blade is made of powder steel Damascus SG-2. Heat-treated to 63-64 HRC the R2/SG2 powder steel offers extraordinary back-the-edge thinness and edge retention. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari 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 knives bones and meat with bones, coconuts and other nuts, other hard products. 
500,00 €

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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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Kiritsuke Couteau Japonais Goko Hamono Shirogami S/S Clad 20cm GHO-009
Goko Hamono kiritsuke knife with is 20 cm blade. Kiritsuke blades have arguably the most iconic profiles of any blade in the Japanese knife world. The reverse tanto tip gives the knife a very weapon-like appearance. Constructed using a core of white #1 steel and covered with a stainless outer cladding. Comes with a nice oak octagonal handle and a durable pakka wood ferrule.
225,00 €

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Kiritsuke Couteau Japonais 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.
225,81 €

In stock

Kiritsuke Couteau Japonais Mcusta Zanmai SPG4 23cm ZRB-1206G
The Mcusta Zanmai Revolution SG2 Kiritsuke Knife is designed for all the tasks for which you'd use a chef's knife. It works extremely well with vegetables, julienne, dice, and more. Can also be used for cleaning and portioning boneless proteins, particularly fish, and slices cooked proteins with grace and ease. The straight edge won't rock through cuts such as a traditional chef's knife. Mcusta Zanmai Revolution SG2 features a SG2 powder steel blade. The 62° Rockwell blade displays hardness, toughness, and flexibility for ultimate sharpness and long lasting edge retention.  The pakkawood handle is accented with a traditional Japanese decorative pin. Handcrafted in Seki city, Japan.
241,93 €

In stock

Kiritsuke Couteau Japonais Shiraki Hamono Honyaki 24cm HRS
Japanese Shiraki Hamono Honyaki kitchen knife is completely handmade. Blade length is 240 mm. The blade is made of Shirogami Japanese carbon steel. A honyaki knife requires tremendous experience and time to make it. Only a small number of craftsmen in the world are able to make a knife like this. Honyaki translates to "properly forged."
Honyaki is forged entirely from a single piece of steel. Forging and shaping a knife is very difficult. Steel is rolled and forged many times to evenly distribute carbon.
The honyaki knife is tempered unevenly - to higher values ​​(up to HRC64-66) at the cutting edge. In reflected light, the boundary between parts with different hardening is visible and it is called jamon (hamon). The Japanese Honyaki knife requires professionalism in use and sharpening.
1 774,19 €

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Kiritsuke Couteau Japonais Tojiro VG10 21cm F-796
The Tojiro DP VG10 Kiritsuke cm is a professional kitchen knife made in Japan. The stunning and hard DP Cobalt knife blade includes three layers and the edge of the blade made by qualified craftsmen offers incredible sharpness. The weight of the Tojiro DP VG10 Kiritsuke knife is 220 g.
108,06 €

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Kiritsuke Couteau Japonais 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.
233,87 €

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Kiritsuke Couteau Japonais Nakagawa Satoshi Ginsan 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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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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Kiritsuke Couteau Japonais Hideo Kitaoka Shirogami 24cm CN-2216
Handmade single-beveled kiritsuke knife by Mr. Hideo Kitaoka. 24 cm blade is made of carbon steel with Shirogami steel core Handle made of a natural pakkawood.  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.
177,42 €

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Kiritsuke Couteau Japonais Miyabi 6000MCT Artisan 24cm 34079-241-0
The high quality Kiritsuke Miyabi 6000MCT Artisan 34079-241-0 has an outstanding design and is extremely comfortable. The knife is finely balanced to make cutting an effortless and pleasurable task. The knife is part of the MIYABI 6000MCT series and has a blade with a hammered finish and a Tsuchime look. The blade is manufactured from MicroCarbide powder steel embedded between two additional steel layers. The central section achieves a hardness rating of around 63 Rockwell. The knife also undergoes special hardening procedures such as ice hardening at -196 degrees Celsius. This increases the blade's stability, flexibility, durability and robustness to provide you with a practical and sharp knife to effortlessly carry out a multitude of kitchen tasks. The handle is made of premium, smooth-grained cocobolo pakka wood. A mosaic pin gives it a special design feature. The handle will retain its shape and has easy care properties. 
It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided.
289,52 €

Expédition après 10-20 jours ouvrables

Kiritsuke Couteau Japonais Zwilling J.A.Henckels 23cm 30923-231-0
Kiritsuke Japanese kitchen knife Zwilling J.A.Henckels Twin Fin II 30923-231-0  is intended as a general purpose knife for use in preparing traditional Japanese cuisine. With a FRIODUR ice-hardened blade made of Nitro 60 special formula stainless steel, these knives boast long-lasting durability. The curved bolster acts as an extension of the hand and the ergonomic steel handle with gilled design is hygienic and exceptionally well balanced, promoting fatigue-free cutting even for the largest chopping tasks. Ideal for preparing vegetables, meat and fish. Made in Seki, Japan. Dishwasher safe.
87,90 €

Expédition après 10-20 jours ouvrables

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Kiritsuke Couteau Japonais Sukenari ZDP-189 Light Bocote 24cm S-148
Kiritsuke knife Sukenari with 24 cm blade. The blade is made of powder tool steel ZDP-189 (3 layers). ZDP-189 is high-end stainless steel produced by the Japanese HITACHI company using the PM process.  It contains high volumes of carbon and content and has reputation for being one of the hardest steels you can find in the knife industry. It’s also well-known for its razor-sharp edge, great wear and corrosion resistance, and great durability. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari 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. 
402,42 €

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Kiritsuke Couteau Japonais Sukenari ZDP-189 Light Bocote 21cm S-147
Kiritsuke Japanese kitchen knife Sukenari ZDP-189 Light Bocote S-147 with blade lenght is 210 mm. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. The blade is made of powder tool steel ZDP-189 (3 layers). ZDP-189 is high-end stainless steel produced by the Japanese HITACHI company using the PM process.  It contains high volumes of carbon and content and has reputation for being one of the hardest steels you can find in the knife industry. It’s also well-known for its razor-sharp edge, great wear and corrosion resistance, and great durability. This Sukenari 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. 
383,06 €

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Kiritsuke Couteau Japonais Sukenari ZDP-189 Bocote 21cm S-127
The kiritsuke Japanese kitchen knife Sukenari ZDP-189 Bocote S-127. Blade lenght is 210 mm. The blade is made of powder tool steel ZDP-189 (3 layers). ZDP-189 is high-end stainless steel produced by the Japanese HITACHI company using the PM process.  It contains high volumes of carbon and content and has reputation for being one of the hardest steels you can find in the knife industry. It’s also well-known for its razor-sharp edge, great wear and corrosion resistance, and great durability. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari 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  knives bones and meat with bones, coconuts and other nuts, other hard products. 
383,06 €

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Nous proposons des couteaux Kiritsuke en provenance du Japon. Les couteaux Kiritsuke sont connus sous le nom de « couteaux de maître », ce qui signifie qu'une fois que vous avez atteint un certain niveau de compétence, toutes les tâches peuvent être accomplies avec cette forme de couteau. Le Kiritsuke est destiné à être un couteau polyvalent pour une utilisation dans la préparation de la cuisine japonaise traditionnelle. Le profil en forme de reverse tanto du Kiritsuke rend la pointe effilée très agile mais aussi délicate, tandis que le profil plat se prête bien à la découpe et à la coupe en poussée.