Coltelli Aogami (acciaio blu)

I coltelli giapponesi in acciaio blu Aogami sono apprezzati per la loro eccezionale affilatura e durata. L’acciaio Aogami (Blue Paper Steel) è stato sviluppato da Hitachi Metals ed è considerato uno dei migliori acciai ad alto contenuto di carbonio utilizzati nella produzione di coltelli giapponesi. Il nome “Aogami” deriva dalla carta blu in cui il produttore avvolge tradizionalmente i lingotti d’acciaio.

Esistono diverse varianti di questo acciaio: Aogami #1, Aogami #2 e Aogami Super. Aogami #1 (Blue Steel No.1) ha il contenuto di carbonio più alto (circa 1,25–1,35%), il che le consente di raggiungere la massima durezza e un’eccellente resistenza all’usura. Aogami #2 (Blue Steel No.2) è considerata la variante più equilibrata e popolare. Contiene un alto livello di carbonio (circa 1,05–1,15%) ed è legata con cromo e tungsteno, rendendo l’affilatura più facile. Aogami Super (Super Blue Steel) aggiunge molibdeno e vanadio alla base ad alto contenuto di carbonio insieme a cromo e tungsteno. Questi elementi aggiuntivi permettono ad Aogami Super di mantenere il filo a lungo senza smussarsi. È considerato un acciaio premium che combina il meglio: affilatura eccezionale, alta durezza e resistenza superiore del filo.

È importante ricordare che i coltelli in acciaio Aogami richiedono cure particolari. Essendo acciaio al carbonio, è soggetto a corrosione. I coltelli giapponesi in Aogami non devono essere lavati in lavastoviglie. Dopo ogni utilizzo, devono essere lavati a mano, asciugati accuratamente e trattati occasionalmente con olio di camelia per proteggerli dalla ruggine. I coltelli Aogami sono giustamente considerati tra i migliori coltelli da cucina al mondo.

Coltello da cucina giapponese Tsutomu Kajiwara Petty TK-1114 15cm
Coltello da cucina Tsutomu Kajiwara Petty 15cm TK-1114
 Japanese Petty knife handmade by Tsutomu Kajiwara. "Petty" is the Japanese word for a paring or utility knife, it comes from the French word “petite”. Blade 150 mm 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.
165,98 €

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Coltello da cucina giapponese Tsutomu Kajiwara Petty TK-1112 12cm
Coltello da cucina 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.
156,88 €

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Coltello da cucina giapponese Spyderco Itamae Bunka Bocho K18GPBNBK 19.6cm
Coltello da cucina Spyderco Itamae Bunka Bocho 19.6cm K18GPBNBK
Spyderco Itamae Bunka Bocho Murray Carter Collection is An all-purpose knife suitable for preparing meat, vegetables, and fish, the Bunka Bocho literally means "cultural knife," because of its role in making traditional Japanese cuisine in the home. It is closely related to the Santoku ("three virtues") knife but has a more acute and utilitarian point. 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 Bunka Bocho overall length 12.62" (321 mm). Blade length 7.72" (196 mm). Weight 6.0 oz. (170 g). Made in Japan.
349,17 €

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Coltello da cucina giapponese Nakiri Spyderco Itamae K17GPBNBK 17cm
-37,40 €
Coltello da cucina Nakiri 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.
289,51 €
326,91 €

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Coltello per verdure Spelucchino Dritto Spyderco Itamae Petty K15GPBNBK 11.6cm
-71,38 €
Coltello da cucina Spelucchino Dritto Spyderco Itamae Petty 11.6cm K15GPBNBK
The Spyderco Itamae Petty is a small kitchen knife that is ideal for peeling and slicing fruits and vegetables, preparing garnishes, and other small kitchen tasks. The name of the petty knife "Itamae" literally means "in front of the cutting board." Itamae is an extremely prestigious title reserved for highly skilled sushi chefs. The Itamae Petty's 116mm blade is made from a triple-layer steel consisting of an Aogami Super Blue core and layers of SUS410 stainless steel. This classic triple-layer construction allows the outer layers to protect and support the center layer of super-hard carbon steel that forms the cutting edge. The blade has an exceptionally fine and straight grind, which provides excellent cutting ability, and the blade shape features the signature "Carter's Elbow" - a characteristic taper that makes the tip of the blade especially strong. The beautiful Itamae Petty handle is made of durable G10 fiberglass and is made in the shape of an octagon (octagonal design). It is recommended to wash the knife by hand.
229,82 €
301,20 €

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Japanese kitchen knife Petty Yoshimi Kato Aogami super D-501 15cm
Coltello da cucina Petty Yoshimi Kato Aogami super 15cm D-501
Coltello giapponese da cucina. Forgiato a mano da Yoshimi Kato, artigiano tradizionale certificato di Takefu, prefettura di Fukui, in Giappone. La lama è realizzata in acciaio al carbonio Aogami con rivestimento in acciaio inossidabile. Lunghezza lama 150 mm. Manico in legno di ciliegio. Non tentare di tagliare, colpire o tritare prodotti congelati o ossa. La lama potrebbe scheggiarsi o rompersi. Lavare a mano con acqua tiepida e asciugare con un panno.
189,26 €

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Nakiri Coltello da cucina giapponese Kajibe KJB-002 16.5cm
Nakiri Coltello da cucina 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. 
177,12 €

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Yanagiba Japanese kitchen knife Tojiro sushi and sashimi F-1021 27cm - 1
Yanagiba Coltello da cucina 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.
483,78 €

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Japanese kitchen knife Takeshi Saji Bunka Iron Wood HG-3106 17cm - 1
Coltello da cucina Takeshi Saji Bunka Iron Wood 17cm HG-3106
Japanese bunka knife 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 3 Layer Aogami Super steel with black hammered finish. Blade length 17 cm. Handle - iron wood with stainless steel bolster. Weight of bunka knife HG-3106 by Takeshi Saji is about 200 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”.
369,00 €

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Deba Japanese kitchen knife Tojiro Aogami F-977 18cm - 1
Deba Coltello da cucina TOJIRO Aogami 18cm F-977
Tojiro Aogami Deba Knife with 180 mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Affectionate back side with rounded edge. Weight of Tojiro Aogami Deba F-977 knife is 315 g. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. 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.
387,63 €

In magazzino

Deba Japanese kitchen knife Tojiro Aogami F-976 16.5cm - 1
Deba Coltello da cucina TOJIRO Aogami 16.5cm F-976
Tojiro Aogami Deba Knife with 165 mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Blade of Tojiro Aogami Deba F-976 is single bevel for right-handed. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Affectionate back side with rounded edge. Weight of Tojiro Aogami Deba F-976 knife is 270 g. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. 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.
330,94 €

In magazzino

Japanese kitchen knife Tojiro Tako-Sashimi Aogami F-971 27cm - 1
Coltello da cucina TOJIRO Tako-Sashimi Aogami 27cm F-971
Tojiro Aogami Steel Tako-Sashimi knife with 270mm blade. Blade is made from premium carbon steel Aogami, it has excellent sharpness and wear resistance. A bit of experience may necessary for re-sharpening, however holds very good edge retention. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Water buffalo ferrule prevents blade from rattling and coming off. Weight of Tojiro Aogami Tako-Sashimi F-971 knife is 120g. Like the Yanagi Sashimi knife the Tako sashimi knife is a specialist Japanese blade for slicing fish. It is discernible from the regular Yanagi Knife by the flat end to the blade. Specifically the Tako part stands for octopus in English. The knife is generally used in the Tokyo area of Japan as a octopus slicer, but the knife can be used to fillet and medium sized fish. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.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.
287,43 €

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Bunka Japanese kitchen knife Matsubara Hamono Aogami 2 Bocote KT-203 18.5cm
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Coltello da cucina Bunka Matsubara Hamono Aogami 2 18.5cm KT-203
Coltello Bunka realizzato da Matsubara Hamono, maestro Katsuto Tanaka. Questo coltello è realizzato in acciaio Aogami 2 con rivestimento in acciaio inossidabile. Il manico è in legno di noce. Il collarino è in ebano macassar con anello in acero duro. I coltelli con il marchio Matsubara Hamono sono realizzati dal maestro fabbro Katsuto Tanaka-san, che iniziò a produrre coltelli all'età di 20 anni, nel 1982. La storia della produzione di coltelli nella regione di Matsubara risale al 1474, quando il maestro Yukiyasu Naminohira si trasferì qui per forgiare spade nel santuario di Hachiman. Utilizzando il coltello Matsubara Hamono, evitate ossa, cibi surgelati, noci e caramelle dure o qualsiasi cosa che non sia frutta, verdura e proteine.
209,00 €

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Coltello da cucina giapponese Sujihiki Mcusta Zanmai Beyond ZBX-5010B 24cm
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Coltello da cucina Sujihiki Mcusta Zanmai Beyond 24cm ZBX-5010B
Sujihiki Mcusta Zanmai Beyond è un coltello da affettare giapponese con lama lunga 240 mm. Grazie al filo sottile e affilato come un rasoio, questo coltello taglierà anche le fette più sottili di carne, pesce o verdure. La lama è realizzata in acciaio Aogami Super Blue, che contiene carbonio, cromo, vanadio e tungsteno di alta qualità. Il comodo ed elegante manico è realizzato in legno di hinoki. Il manico è decorato con un perno a mosaico e un anello rosso in akamaki all'incrocio con il bolster. Sujihiki Mcusta Zanmai Beyond pesa 154 g. Viene fornito in una splendida scatola di legno con il marchio.
305,00 €

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Coltello da cucina giapponese Gyuto (coltello da chef) Mcusta Zanmai Beyond ZBX-5005B 21cm
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Coltello da cucina Gyuto (coltello da chef) Mcusta Zanmai Beyond 21cm ZBX-5005B
Il Gyuto Mcusta Zanmai Beyond è un coltello da chef giapponese con lama lunga 21 cm. La lama è realizzata in acciaio Aogami Super con rivestimento esterno in acciaio inossidabile. L'acciaio Aogami Super, o "Carta Blu", contiene carbonio, cromo, vanadio e tungsteno, che conferiscono alle lame un'affilatura impeccabile. Il coltello da chef Gyuto Mcusta Zanmai Beyond ZBX-5005B ha un esclusivo manico in legno di hinoki decorato con un perno a mosaico. Nel punto di passaggio tra il manico e il collarino è presente un akamaki, un anello rosso. Il coltello viene fornito in una splendida scatola di legno e sarà un regalo meraviglioso sia per uomini che per donne.
267,00 €

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Petty Japanese kitchen knife Spyderco Itamae Funayuki SCK16GPBNBK 14.5cm
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Coltello da cucina Petty Spyderco Itamae Funayuki 14.5cm SCK16GPBNBK
The Spyderco Itamae Funayuki Utility Knife is a versatile kitchen knife that is ideal for chopping, slicing, and other kitchen tasks. This knife is part of the Murray Carter Collection. The Itamae Funayuki Utility Knife features a triple-layer steel blade with an Aogami Super Blue core and SUS410 stainless steel facings. This classic triple-layer construction allows the outer layers to protect and support the super-hard carbon steel middle layer, which forms the cutting edge of the blade. The Itamae Funayuki Utility Knife features a traditional octagonal handle. The Spyderco Itamae Funayuki Utility Knife is made in Japan to Spyderco's high quality standards.
260,00 €

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Coltello da cucina giapponese Gyuto (coltello da chef) Yoshimi Kato Aogami super D-506 24cm
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Coltello da cucina Gyuto (coltello da chef) Yoshimi Kato Aogami super 24cm D-506
Un coltello da chef giapponese gyuto con lama da 24 cm, realizzato a mano dal maestro artigiano Yoshimi Kato. La lama è realizzata in acciaio Aogami ad alto tenore di carbonio con rivestimenti in acciaio inossidabile. Il manico del coltello è realizzato in legno di ciliegio. Yoshimi Kato, parente e apprendista del rinomato maestro artigiano Hiroshi Kato, crea i suoi coltelli nel villaggio giapponese dei fabbri Takefu.
344,11 €

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Sujihiki Japanese kitchen knife Yoshimi Kato Aogami Super D-907 27cm
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Sujihiki Coltello da cucina Yoshimi Kato Aogami Super 27cm D-907
Japanese slicing knife sujihiki with black finished Super Aogami blade made by Yoshimi Kato. Blade length 270 mm. Handle – cherrywood. For sujihiki knife Yoshimi Kato Aogami Super recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
390,00 €

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Gyuto Japanese kitchen knife Kenshiro Hatono Kurouchi Aogami KH-103 21cm
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Gyuto (coltello da chef) Coltello da cucina Kenshiro Hatono Kurouchi Aogami 21cm KH-103
This japanese gyuto knife is handmade by Kenshiro Hatono. Blade 210 mm made of Aogami Super core enveloped by stainless steel. Traditional handle made of japanese walnut tree. Handle of this knife is bigger then usual one. 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. 
269,00 €

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Gyuto Japanese kitchen knife Yu Kurosaki Fujin Super Aogami Series ZAF-240CH 24cm
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Gyuto (coltello da chef) Coltello da cucina Yu Kurosaki Fujin Super Aogami 24cm ZAF-240CH
Gyuto japanese chef knife handmade by Mr. Yu Kurosaki. Super Aogami series 3 layers (Blue) with stainless steel clad, padouk wood handles with turquoise ring. A Gyuto Knife is a Japanese kitchen knife made for all different styles of cutting from meat to vegetables to tiny pieces of garlic. Blade length of Yu Kurosaki Chef knife Fujin Super Aogami Series is 240 mm.
354,23 €

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Japanese kitchen knife Gyuto Ittetsu Aogami 2
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Gyuto (coltello da chef) Coltello da cucina Ittetsu Aogami 2 S/S Clad 18cm ISW-16
The perfect Gyuto  Aogami 2 S/S Clad ISW-16 from Ittetsu knife with a 18 cm blade for any task in the kitchen. Octagonal handle is made of walnut. The bolster is made of Macassar ebony. The blade is made of Aogami #2 with stainless steel clad, Nashiji finnish. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance.  This knife cannot be washed in the dishwasher. Hand wash with warm water and towel dry. 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. Ittetsu knives due to handmade may differ slightly from those shown in the photos and sizes. Echizen city, Japan. Weight 345 gr.
187,24 €

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Japanese kitchen knife Nakiri Matsubara Hamono Aogami 2 Bocote KT-208 16.5cm
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Nakiri Coltello da cucina Matsubara Hamono Aogami 2 Bocote 16.5cm KT-208
Nakiri knife Matsubara Hamono made by master Katsuto Tanaka.  This knife is made  of Aogami 2 steel with stainless steel clad. Handle is made of walnut wood. Macassar ebony + Hard maple ring. Knives under the Matsubara Hamono name are made by master blacksmith Katsuto Tanaka-san who started making knives when he was 20 years old back in 1982. The knife making history of the Matsubara region can be traced back to the year 1474 when Master Yukiyasu Naminohira moved here to make swords in the Hachiman Shrine. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
202,42 €

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Cherry D-900 15cm
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Coltello da cucina Yoshimi Kato Petty Aogami Super S/S clad Cherry 12cm D-900
Japanese petty knife hand crafted by Yoshimi Kato. The compact size and relatively narrow blade make this knife very controllable, and also ideal for making precise cuts. Blade is made of Aogami Super steel with stainless steel clad. Blade length 120 mm. Handle – cherry wood. For petty knife made by Yoshimi Kato recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
222,66 €

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Japanese kitchen knife Nakiri Yoshimi Kato Petty Aogami Super
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Nakiri Coltello da cucina 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.
272,25 €

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