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Gyuto Japanese kitchen knife Ryusen Hamono Houenryu Black HE-201 24cm
Gyuto (coltello da chef) Coltello da cucina Ryusen Hamono Houenryu Black 24cm HE-201
Exclusive chef knife Ryusen Hamono, collection Houenryu Black. Blade length is 24 cm. Coreless blade is made of VG10 and VG2 steels, 70 layers. Japanese white birch and resin handle. The Rockwell hardness on this knife is about 62 HRC. Ryusen Hamono Houenryu Gyuto knife goes in black gift box. Only handwash allowed. 
2.016,13 €

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Sharpening stone Suehiro Cerax 6000/1000 CR-4800
Pietra per affilare Suehiro Cerax 6000/1000 CR-4800
Sharpening stone Suehiro Cerax #1000/6000 can be used to sharpen all kind of knives, made of any type of steel, Japanese or not. This is a medium-hard stone, meaning it will quickly create a slurry during sharpening. Slurry is this paste-like, fresh "compound", full of abrasive grains, produced on the surface of the stones once we start sharpening. It will help us sharpen our knives faster. #1000 grit is a most common, general sharpening granulation (to put a new edge on a blunt knife), while #6000 grit is a fine granulation for the finishing edge and the final polish of the blade. The hole in the stone base allows to hang the stone to dry. And the bottom container, when filled with water, allows to wet the second stone before use. Comes with nagura. 
55,65 €

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Coltello da cucina giapponese Santoku Matsubara Hamono Aogami 2 Bocote KT-202 16.5cm
Coltello da cucina Santoku Matsubara Hamono Aogami 2 Bocote 16.5cm KT-202
Coltello Santoku Matsubara Hamono realizzato dal maestro Katsuto Tanaka. Questo coltello è realizzato in acciaio Aogami 2 con rivestimento in acciaio inossidabile. Il manico è in legno di noce. 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.
174,50 €

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Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad ISW-09 24cm
Gyuto (coltello da chef) Coltello da cucina Ittetsu Aogami 2 S/S Clad 24cm ISW-09
Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad ISW-09 from Ittetsu knife with a 24 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.
176,61 €

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Gyuto Japanese kitchen knife Sukenari SG2 S-502 21cm
Gyuto (coltello da chef) Coltello da cucina Sukenari SG2 21cm S-502
Gyuto Sukenari with 210 mm blade. 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. Handle made of oak. 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. 
225,80 €

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Santoku Japanese kitchen knife Makoto Kurosaki Walnut STYLK-102 16.5cm
Santoku Coltello da cucina Makoto Kurosaki Walnut 16.5cm STYLK-102
Santoku knife handmade by Makoto Kurosaki. 165 mm damascus VG10 blade. Handle: walnut. Handwash in warm water and towel dry. Do not cut frozen foods. Makoto Kurosaki is an exceptionally talented blacksmith working in Takefu Knife Village.
169,35 €

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Gyuto Japanese kitchen knife Yu Kurosaki Senko SG2 ZBSE-270CH 27cm
Coltello da cucina Gyuto (coltello da chef) Yu Kurosaki Koku sen Aogami Super 27cm ZBSE-270CH
Un coltello da cucina giapponese Gyuto di Yu Kurosaki della serie Koku Sen. La lama è realizzata in acciaio Aogami Super. La lunghezza della lama è di 27 cm e la durezza è di 60-62 HRC. Il manico è in legno di cotogno. Il coltello è interamente realizzato a mano dal maestro artigiano Yu Kurosaki. Non è lavabile in lavastoviglie. I coltelli da cucina giapponesi di Yu Kurosaki sono forniti in scatole firmate.
402,42 €

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Santoku Japanese kitchen knife Yu Kurosaki Shizuku R2 ¨ ZR-165SAO 16.5cm
Santoku Coltello da cucina Yu Kurosaki Shizuku R2 16.5cm ZR-165SAO
Yu Kurosaki Santoku knife with 165 mm blade. This Yu Kurosaki series feartures R2 tsuchime-finish blades. This handmade R2 santoku has an incredible level of finish and polish, with Kurosaki's signature "Shizuku" Tsuchime patterns that are both aesthetically pleasing and functional. Octagon handle is made of oak wood. Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits. Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. Avoid glass, metal, countertops, and other rigid, non-forgiving surfaces. Yu Kurosaki works in Takefu Knife Village.
297,58 €

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Japanese kitchen knife Ittetsu Usuba Shirogami 2 IJF-11140 16.5cm
Coltello da cucina Ittetsu Usuba Forge-welded 16.5cm IJF-11140
Designed specifically for cutting vegetables the Japanese kitchen knife Ittetsu Usuba IJS-1114O with 165 mm forge-welded blade made of Shirogami #2 carbon steel. As another tool in the kitchen, the Usuba knife can become invaluable when preparing traditional Japanese cuisine. The oval shaped handle is made of magnolia wood. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
112,10 €

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Coltello da cucina giapponese Gyuto (coltello da chef) Yoshimi Kato Ginsan D-706CW 24cm
Coltello da cucina Gyuto (coltello da chef) Yoshimi Kato Ginsan 24cm D-706CW
Coltello da chef giapponese Gyuto con lama in Ginsan satinato, prodotto da Yoshimi Kato. Yoshimi Kato utilizza l'acciaio Ginsan, o Silver-3, come elemento principale di questa linea di lame. L'acciaio G3 è noto per le sue eccellenti proprietà di taglio. Lunghezza lama 240 mm. Manico in ciliegio. Per il coltello Gyuto, Yoshimi Kato Ginsan consiglia il lavaggio a mano con acqua tiepida e l'asciugatura con un panno. Evitare ossa, cibi surgelati, noci e caramelle dure o qualsiasi cosa che non sia frutta, verdura e proteine.
278,23 €

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Serrated folding knife Spyderco Police Serrated C07S 10.5cm
Coltello da tasca Spyderco Police Serrated 10.5cm C7S
The original Police model features solid stainless steel handles with a handsome satin finish and chamfered edges for maximum comfort during use. Available with your choice of a plain or combination edge, its blade is hollow-ground from VG-10 stainless steel and features a classic swedge at the point. New for 2013, it now has a four-position hourglass clip that supports fully ambidextrous left- and right-side, tip-up or tip-down carry.
193,50 €

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Gyuto Japanese kitchen knife Ittetsu VG-10 Damascus IWZ-103 18cm
Gyuto (coltello da chef) Coltello da cucina Ittetsu VG-10 Damascus 18cm IWZ-103
Excellent japanese knife Gyuto IWZ-103 from Ittetsu with a blade length of 18 cm for any task in the kitchen. The octagonal handle is made of pakkawood wood. The blade is made of high quality VG10 Damascus steel, hammer finish. 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 230 gr.
120,16 €

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Coltello da allenamento Cold Steel FGX Jungle Dart 92FJD 9.2cm
Coltello da allenamento Cold Steel FGX Jungle Dart 9.2cm 92FJD
The Cold Steel Nightshade Knives feature single piece Griv-Ex (fiberglass reinforced plastic) construction. The illustrated Cold Steel Nightshade Knife is the FGX Jungle Dart with a 3 3/4" blade, 7.5mm thick. The handle area has molded Kray-Ex grips and a metal hanging ring. The Cold Steel Nightshade FGX Jungle Dart has an overall length of 8 1/8" and weighs .7 ounces.
7,26 €

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Gyuto Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 2004 18cm
Coltello da cucina Gyuto (coltello da chef) Seki Kanetsugu Miyabi Isshin 18cm 2004
Pratico coltello da chef Gyuto Seki Kanetsugu della serie Miyabi Isshin con lama da 18 cm. Utilizza il gyuto per tritare e tagliare carne, pesce, verdure e frutta. Il manico è in palissandro e si adatta perfettamente alla mano. La lama ha un design laminato, con il nucleo in acciaio AUS8 e le guarnizioni in acciaio inossidabile SUS410 a tre strati. I coltelli giapponesi Seki Kanetsugu Miyabi Isshin sono forniti in scatole di marca.
38,96 €

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Coltello da cucina giapponese Sujihiki Seki Kanetsugu Zuiun Kiwami 9509 24cm
Coltello da cucina Sujihiki Seki Kanetsugu Zuiun Kiwami 24cm 9509
The sujihiki knife 9509 Zuiun Kiwami series from Seki Kanetsugu will charm you with its impressive design and the highest quality of workmanship and materials used. 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 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 using the San Mai technique, where the core is made of high-speed powder steel SPG2 (Super Powder Gold 2) and covered with 62-layer damascus. DLC (Diamond Like Carbon) blade coating is a thin layer that is applied to the surface to improve the properties of the knife. Surface treatment increases resistance to wear and abrasion.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" blade, reflecting a characteristic of Japanese swords.The beautiful, very durable and easy-to-clean handle is made of laminate, has an octagonal shape and fits perfectly in the hand. All Seki Kanetsugu Zuiun Kiwami knives are made by hand. Delivered in wooden gift boxes. Weight 162 g.
282,26 €

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Yanagiba Japanese kitchen knife Seki Kanetsugu 4023 27cm
Yanagiba Coltello da cucina Seki Kanetsugu 27cm 4023
Yanagiba knife from Seki Kanetsugu 4023 with a 27 cm long blade. Single Bevel Edge with a slightly concaved flat back, solid High Carbon Molybdenum Vanadium Stainless steel blade is hand sharpened with Japanese whetstone for excellent cutting performance The full blade tang is injection molded with a black heat resistant polypropylene resin handle that prevents water from entering the handle and provides hygienic and rust resistance. When you look and hold the knife, you will feel a totally different texture and atmosphere. Japanese Seki Kanetsugu knives are supplied in branded boxes.
59,68 €

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Petty Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 2002 15cm
Coltello da cucina Petty Seki Kanetsugu Miyabi Isshin 15cm 2002
L'imponente coltello Petty 2002 della serie Seki Kanetsugu Miyabi Isshin con lama da 15 cm è uno strumento molto utile per preparare quasi tutti i piatti. La lama ha un design laminato, con il nucleo in acciaio AUS8 e le superfici in acciaio inossidabile SUS410 a tre strati. L'elegante e resistente manico in palissandro si adatta perfettamente alla mano. I coltelli giapponesi Seki Kanetsugu Miyabi Isshin sono forniti in scatole di marca.
33,47 €

In magazzino

Coltello da collo Cold Steel Mini Pal 43NSK 2.5cm
Coltello Fisso Cold Steel Mini Pal 2.5cm 43NSK
The partially serrated blade is made of AUS8 steel. The Neck knife Cold Steel Mini Pal 43NSK should be standard equipment for survival in today's urban jungle!  Weighing less than half an ounce, it's perfectly at home unobtrusively carried in a pocket or purse and can be easily attached to a key ring, or hung around the neck.
27,81 €

In magazzino

Coltello da collo Cold Steel Urban Pal 43LS 3.8cm
Coltello Fisso Cold Steel Urban Pal 3.8cm 43LS
The Cold Steel Urban Pal 43LS should be standard equipment for survival in today's urban jungle!  Weighing less than half an ounce, it's perfectly at home unobtrusively carried in a pocket or purse and can be easily attached to a key ring, or hung around the neck.
32,25 €

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Santoku Japanese kitchen knife Tsutomu Kajiwara TK-1115BGA 16.5cm
Santoku Coltello da cucina Tsutomu Kajiwara 16.5cm TK-1115BGA
 Japanese santoku knife handmade by Tsutomu Kajiwara. Santoku translates as 'three uses', are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep's foot blade. Blade 165 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle made of bocote wood. 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.
147,58 €

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Deba Japanese kitchen knife Hideo Kitaoka 11 Shirogami Layers
Deba Coltello da cucina Hideo Kitaoka 11 Shirogami Layers 21cm CN-4205
Deba fish knife by Mr. Hideo Kitaoka with the blade made of 11 layers of a great Shirogami carbon steel. This 0,5 kg heavy deba knife has 21 cm blade. Handle made of a natural rosenwood. 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.
257,26 €

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Japanese kitchen knife Yoshimi Kato Petty Nickel Damascus VG10 D-1900 12cm
Coltello da cucina Yoshimi Kato Petty Nickel Damascus VG10 12cm D-1900
Un coltello da cucina giapponese con lama da 12 cm. Realizzato a mano dal maestro artigiano Yoshimi Kato, parente e allievo del rinomato maestro artigiano Hiroshi Kato. La lama del coltello è in acciaio nichel-damasco con anima VG10. Il manico è in legno. Questo coltello non è lavabile in lavastoviglie e non deve essere utilizzato per tagliare cibi duri, surgelati o contenenti ossa. Si consigliano taglieri in legno e plastica.
184,68 €

In magazzino

Hasegawa Rubber cutting board 60x30x2.5 SRB25-6030
Hasegawa Rubber professional cutting board 60x30x2.5 SRB25-6030
Hasegawa professional cutting board is 60x30x2.5 сm overall. Weight 2.8 kg. The wood-core of HASEGAWA's cutting board is sterilized and covered with thick plastic layers fully and completely. Therefore wood won't be exposed except for unusual rough handling. Wood core prevents warping and bending from long-term use and high-temp washing. It is always stable, dish-washer safe, and shows enough rigidity when in bridging.
192,74 €

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Japanese kitchen knife Gyuto Yoshimi Kato Hammered polished SG2 D-1505 21cm
Coltello da cucina Gyuto (coltello da chef) Yoshimi Kato Hammered polished SG2 21cm D-1505
Un coltello da chef gyuto realizzato a mano dal maestro fabbro Yoshimi Kato. La lama è lunga 21 cm. Il manico wa è in palissandro. La lama è in acciaio a polvere SG2. Yoshimi Kato è un parente e allievo del rinomato maestro Hiroshi Kato. Questo coltello giapponese è lavabile in lavastoviglie e non deve essere utilizzato per tagliare cibi duri.
281,45 €

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