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Coltello da cucina giapponese Gyuto (coltello da chef) Ittetsu Shirogami IW1189 24cm
Coltello da cucina Gyuto (coltello da chef) Ittetsu Shirogami 24cm IW1189
Gyuto knife Ittetsu with 24 cm blade. Blade is made of Shirogami Iron Clad steel. Handle: waterproof mono octagonal walnut. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. For Ittetsu gyuto knife recommended 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.
169,35 €

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Japanese kitchen knife Ittetsu Petty IW1183 15cm - 1
Coltello da cucina Ittetsu Petty 15cm IW-1183
Japanese Petty knife Ittetsu with 150 mm 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.
108,87 €

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Vegetable knife Due Cigni 1896 Walnut 2C 1001 NO 7cm - 1
Coltello da cucina Due Cigni 1896 Walnut 7cm 2C 1001 NO
The Due Cigni 1896 Paring knife is proudly made in Italy, a stamp of quality in both design and manufacture. For peeling, slicing and delicate work it is invaluable. Due Cigni uses German 4116 X50CrMoV15 stainless steel for 1896 series. The handle is Walnut wood which has a lovely feel and attractive grain. 
37,09 €

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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.
166,53 €

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Coltello da cucina giapponese Bunka Matsubara Hamono Shirogami KT-014 17cm
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Coltello da cucina Bunka Matsubara Hamono Shirogami 17cm KT-014
Un coltello bunka del maestro artigiano Katsuto Tanaka, che produce coltelli con il marchio Matsubara Hamono. Il bunka è un piccolo coltello da cucina multiuso con punta affilata. La lama da 17 cm è realizzata in acciaio Shirogami. Il manico wa è in legno di noce. Questo coltello da cucina giapponese non è lavabile in lavastoviglie. L'acciaio Shirogami contiene un alto contenuto di carbonio, quindi il coltello deve essere lavato a mano e asciugato subito dopo l'uso. Si consiglia di utilizzare olio di camelia per la cura della lama.
163,35 €

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Japanese kitchen knife Kurotori Hamono Double bevel Kawahagi KRT-01 13.5cm
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Coltello da cucina Kurotori Hamono Double bevel Kawahagi 13.5cm KRT-01
An exclusive Japanese knife by master Hiroshi Kajihara, a fourth-generation blacksmith. Master Kajihara is the owner of Kurotori Hamono and makes all the knives himself. This knife of an original shape is suitable for cutting fish and other tasks. The blade is made of Ginsan steel using Sanmai technology - in stainless steel cladding. The handle is made of natural walnut wood. Japanese knives cannot be washed in the dishwasher.
214,34 €

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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. 
214,34 €

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Coltello da caccia Ka-Bar Becker Kephart BK62 13cm
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Coltello Fisso Ka-Bar Becker Kephart 13cm BK62
Hunting and Outdoor knife Ka-Bar Becker Kephart is 9.63" (24,46 cm) overall. Knife has 5.13" (13,03 cm) stonewash finish 1095 Cro-Van carbon steel spear point blade. Handle made of natural walnut. Full tang. Designed by Ethan Becker. Kephart comes with brown leather belt sheath.
208,87 €

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Nakiri Japanese kitchen knife Shiro Kamo SG2 G-7504WEM 16.5cm
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Nakiri Coltello da cucina Shiro Kamo SG2 16.5cm G-7504WEM
Japanese nakiri knife handmade by master Shiro Kamo. Blade length is 165 mm. Blade has a SG2 steel core with a damascus clad. The SG2 powdered steel is high carbon content and a high alloy stainless steel. This japanese knife is not allowed to wash by dishwasher. Knife by mr. Shiro Kamo has 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. The smith Shiro Kamo crafts his blades in the Takefu Knife Village. Shiro Kamo, born in 1958, was honored for his skill with the famous Japanese title "Dento-Kogei-shi" at age 45 (Master of Traditional Craft). Currently, he is President of the Takefu Knife Village Association.
217,74 €

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Bunka Japanese kitchen knife Matsubara Hamono Shirogami Iron clad Walnut KT-003 17cm
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Bunka Coltello da cucina Matsubara Hamono Shirogami Iron clad Walnut 17cm KT-003
Bunka knife with 17 cm blade. This knife is made from 3 layers of steel using a technique called Sanmai (Forge welding). It involves laminating a piece of carbon steel with iron clad. Walnut wooden handle. 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. 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 soft products.
153,23 €

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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.
149,19 €

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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.
161,29 €

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Coltello da cucina Condor Tool & Knife Butcher 50047 17.8cm
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Coltello da cucina Condor Tool & Knife Butcher 17.8cm 50047
Condor Tool & Knife Butcher fixed is a simple but effective full-tang kitchen tool that holds up under pressure. The 7" bead blasted blade is made 1075 high carbon steel and is great for processing and slicing meat. The durable handle is made from walnut wood and the bottom of the knife features a lanyard loop. No sheath. Weight 5.3. oz
32,50 €

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Sujihiki Japanese kitchen knife Yoshikane Hamono Shirogami 2 YH-S2S240 24cm
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Sujihiki Coltello da cucina Yoshikane Hamono Shirogami 2 24cm YH-S2S240
Sujihiki knife hand forged in workshop Yoshikane Hamono, Japan. 24 cm blade is made of Shirogami 2 (White 2) carbon steel with stainless steel clads. Sujihiki is Japanese double edged slicing knife. Walnut handle. The high of blade is about 41.5 mm. This knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut any hard products. 
294,35 €

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Japanese kitchen knife Bunka Daisuke Nishida Forge-welded Shirogami 1 DN-11225 18cm
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Bunka Coltello da cucina Daisuke Nishida Forge-welded Shirogami 1 18cm DN-11225
The Bunka Daisuke Nishida DN-11225 knife is forged by Daisuke Nishida and is one of the greatest, magnificent examples of Japanese knives. Blade 180 mm is made of carbon steel Shirogami No. 1 by forge welding with a black coating. The Daisuke Nishida Bunka has an octagonal walnut handle with a maple ring. The bolster is made of Macassar ebony wood. This knife cannot be washed in the dishwasher. 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. Daisuke Nishida knives due to handmade may differ slightly from those shown in the photos and sizes. Weight 250 gr.
144,35 €

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Japanese kitchen knife Daisuke Nishida Funayuki DN-11211 16.5cm
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Coltello da cucina Daisuke Nishida Funayuki 16.5cm DN-11211
The Funayuki DN-11211 knife is forged by Daisuke Nishida and is one of the greatest, magnificent examples of Japanese knives. Funayuki was originally used by fishermen to prepare meals at sea. This is a universal knife, it is equally convenient for them to butcher medium-sized fish, butcher its fillet and cut vegetables. Funayuki combines the look of a deba, a nakiri, and a yanagiba. Blade 165 mm is made of carbon steel Shirogami No. 1 by forge welding with a black coating. The Daisuke Nishida Funayuki has an octagonal walnut handle with a maple ring. The bolster is made of Macassar ebony wood. This knife cannot be washed in the dishwasher. 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. Daisuke Nishida knives due to handmade may differ slightly from those shown in the photos and sizes. Weight 240 gr.
137,10 €

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Machete Condor Tool & Knife Golok CTK41014HCS 36cm
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Macete Condor Tool & Knife Golok 36cm CTK41014HCS
The Golok CTK41014HCS features a black powder coated 1075HC steel blade. The walnut handles enhance both the look and function of this knife while delivering durable, lasting performance. Edge is honed to razor sharpness. The included sheath is made from heavy duty leather. Weight of  Machete is about 1,56 kg.
104,02 €

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Coltello da caccia Condor Tool & Knife Mountaineer Trail 1204124C 10.5cm
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Coltello Fisso Condor Tool & Knife Mountaineer Trail 10.5cm 1204124C
The Condor T&K Mountaineer Trail Knife is a modern classic honoring the Appalachian mountaineers: courageous and adventurous people who are always eager to find new routes through any terrain. The handle allows for multiple working angles and grips, while the paracord in the center aids in retention. This knife will help you tackle any outdoor job.
80,65 €

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Japanese kitchen knife Ittetsu Tadafusa OEM Honesuki Aogami 2 ISW-06 15cm
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Coltello da cucina Ittetsu Honesuki Aogami 2 15cm ISW-06
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 Aogami 2 steel. 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. Handle is made of walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
120,16 €

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Petty Japanese kitchen knife Shigeki Tanaka VG10 Damascus ST-1403 15cm
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Petty Coltello da cucina Shigeki Tanaka VG10 Damascus 15cm ST-1403
Petty knife VG10 Damascus ST-1403 handmade in Japan by Mr. Shigeki Tanaka. Blade length 15 cm. The blade is made of VG-10 premium Japanese knife steel. Petty knife made by Shigeki Tanaka has octagonal walnut handle. Only hand wash allowed.
135,48 €

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Barebones Japanese Nata Hatchet BARE2126 17.8cm
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Barebones Japanese Nata Hatchet 17.8cm 2126
The Barebones Japanese Nata Hatchet is as handsome as it is functional. The 18 cm easy-sharpen blade features 5mm thick 4Cr14MoV full-tang stainless steel, ideal for all-around outdoor work. With a wide bevel and serious heft, this hatchet handles controlled chopping, kindling splitting, and trimming with ease. The extra-long edge makes it a go-to for pruning, debarking, and removing limbs. Durable, smooth hardwood walnut handle reduces vibration in hand and resists cracking over time. Intentional details like the copper lanyard ring elevate this hatchet to an impressive quality. The Nata Hatchet is the perfect outdoor tool to add to your wilderness arsenal.
64,52 €

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Coltello da cucina giapponese Gyuto (coltello da chef) Matsubara Hamono Aogami KT-205 24cm
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Coltello da cucina Gyuto (coltello da chef) Matsubara Hamono Aogami 24cm KT-205
Un coltello da chef del maestro artigiano Katsuto Tanaka, che produce coltelli con il marchio Matsubara Hamono. La lama da 24 cm è realizzata in tre strati. Il nucleo è in acciaio Aogami #2 Blue Paper. Il tradizionale manico giapponese Wa è ottagonale e realizzato in legno di noce. Il coltello non è lavabile in lavastoviglie. Viene fornito in una scatola con il marchio.
211,16 €

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Coltello tattico Boone Knife Co WWII Combat B08 14.9cm
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Coltello Fisso Boone Knife Co WWII Combat 14.9cm B08
Tactical knife Boone Knife Co WWII Combat is 11.25" (27,9 cm) overall. Knife has 5.88" (14,9 cm) 440 stainless blade. Walnut handle. Nickel silver guard and pommel. Certificate of Authenticity. Exact replica of the World War II Combat Knife made by Daniel Boone VI that was carried by WWII soldiers. Brown leather belt sheath. 
50,81 €

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Coltello per sfilettare Chicago Cutlery 78SP 20.3cm
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Coltello da cucina Chicago Cutlery 20.3cm 78SP
Fillet knife Chicago Cutlery is 33,0 cm overall with 20,3 cm satin finish serrated high carbon stainless blade. Handle made of walnut. Exclusive Taper Grind edge for maximum sharpness.
26,61 €

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