Sukenari

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Kiritsuke Coltello da cucina giapponese Sukenari Aogami Super S-417 21cm
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Kiritsuke Coltello da cucina Sukenari Aogami Super 21cm S-417
Sukenari kiritsuke knife with blade length 210 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of 3 Layered S/S Clad Aogami Super. This kiritsuke 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. 
258,06 €

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Santoku Coltello da cucina giapponese Sukenari Aogami Super S-410 19cm
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Santoku Coltello da cucina Sukenari Aogami Super 19cm S-410
Sukenari santoku knife with blade length 190 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of 3 Layered S/S Clad Aogami Super. This santoku 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. 
254,03 €

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Sujihiki Coltello da cucina giapponese Sukenari 3 layers ZDP189 S-116 27cm
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Sujihiki Coltello da cucina Sukenari 3 layers ZDP189 27cm S-116
Sukenari sujihiki knife. Blade lenght is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of chef knife Sukenari is made of ZDP-189 steel (3 layers). This Sukenari sujihiki 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. 
298,39 €

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Gyuto Japanese kitchen knife Sukenari SG2 S-512 21cm - 1
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Gyuto (coltello da chef) Coltello da cucina Sukenari SG2 21cm S-512
Sukenari Gyuto japanese chef knife. Blade lenght is 210 mm. Traditional Japanese octagonal magnolia handle. Blade of chef knife Sukenari is made of SG2  steel (3 layers). The SG2 powdered steel is high carbon content and a high alloy stainless steel. Buffalo horn ferrule. This Sukenari Gyuto 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. 
217,74 €

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Sukenari è un produttore di coltelli da cucina professionali giapponesi. Fin dalla sua fondazione nel 1933, Sukenari si è guadagnata grande rispetto e consensi per il suo coltello da cucina Honyaki (riconosciuto come il miglior coltello da cucina professionale), realizzato con la tecnologia giapponese per la fabbricazione di spade. L'azienda è attiva da due generazioni ed è ampiamente conosciuta per la sua impeccabile maestria artigianale, l'utilizzo di acciaio di alta qualità e un'affilatura impeccabile.