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Japanese kitchen knife Petty Yoshimi Kato Aogami super D-501 15cm
Coltello da cucina giapponese 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.
150,81 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Dragon by Apogee Storm Chef 00863 22.9cm
Gyuto (coltello da chef) Coltello da cucina giapponese Dragon by Apogee Storm Chef 22.9cm 00863
Dragon Storm chef´s knife is a powerhouse food prep blade. Measuring in at 9" and with a gentle edge curvature, both push cuts and rocking motions are easy and comfortable to perform while slicing, dicing, mincing and chopping your way to a delicious meal. The ergonomic G10 handle fits in the hand as a natural extension of the body and the decorative center rivet adds a touch of class. The acid-etched American BD1N stainless steel cutting edge extends fully from tip to heel, so the entire blade can be maintained and sharpened properly. Overall length 14". Blade length 9". Weight 7.7 oz. Recommended hand-washed.
Winner of the Kitchen Knife of the Year at 2019's BLADE Show, the Dragon Storm series of knives is a cut above the rest. 
126,61 €

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Sujihiki Coltello da cucina giapponese Ittetsu IS-46 27cm
Sujihiki Coltello da cucina giapponese Ittetsu 27cm IS-46
Ittetsu Sujihiki knife with 27 cm blade. Blade is made of SLD steel by Hitachi. SLD is a cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Handle: ashtree / quince. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
200,81 €

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Santoku Japanese kitchen knife Miyabi 5000MCD 34374-181-0 18cm - 1
Santoku Coltello da cucina giapponese Miyabi 5000MCD 18cm 34374-181-0
Zwilling Miyabi 5000MCD Santoku 18 cm. MIYABI knives epitomise the beauty of sharpness. The typical Japanese blade design and the outstanding sharpness of the MIYABI 5000MCD series turn these knives into precision instruments that leave nothing to be desired. They are perfect in function and ergonomics and the design is unique. It's recommended to hand wash only, maintain and sharpen on a whetstone and using glass, ceramic or stone cutting boards should be avoided. Manufactured by ZWILLING J.A. HENCKELS in its own factory in Seki, the traditional heart of the Japanese knife and sword industry, MIYABI knives unite German state-of-the-art technology with the knowledge of the old master craftsmen. It is therefore no coincidence that the unique Katana edge is reminiscent of the legendary Japanese swords. There are only best kitchen knives in MyGoodKnife’s range.
345,97 €

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Utility kitchen knife Miyabi 6000MCT Gyutoh 34073-201-0 20cm - 1
Gyuto (coltello da chef) Coltello da cucina giapponese Miyabi 6000MCT Artisan Gyutoh 20cm 34073-201-0
Measuring 20 cm in length, the GYUTOH knife is suitable for cutting and separating fish and meat. Its pointed tip and sturdy blade enable clean cuts to be made. The handle’s flat finishing ensures safety by preventing your hand from slipping from the handle onto the blade. Miyabi also uses a Japanese blade profile, meaning that the GYUTOH combines high-cutting quality properties with comfort.
The blade is made of a micro-carbide powder steel core wrapped in two additional layers of steel. The blade is hammer-forged, giving it an appearance slightly reminiscent of the Tschumine design. In addition, each blade of the MIYABI 600MCT series is put through different ice-hardening processes which must be completed at -196°C, so that a final hardness of around 63 Rockwell is achieved.
The blade is polished on both sides and finished by hand using Honbazuke honing. The handle on the other hand is made out of pakka wood, which has a subtle pattern and stands out thanks to its sturdiness and flexibility. The perfect balance enables a high level of comfort and lets you work without tiring, thus making the knife from Miyabi a useful cutting utensil in your kitchen.
- Blade core made of MicroCarbide MC63 powder steel embedded in 2 layers of steel. This provides a hardness of approx. 63 Rockwell. (International standard unit of measurement for hardness); - CRYODUR® ice-hardened blades provide particularly good cutting edge retention, corrosion resistance and optimum blade flexibility. - Authentic Japanese blade profile with Tsuchime look (hammered finish). - The symmetrical blade with ultra-sharp Honbazuke edge ensures incredible sharpness. - Dimensionally-stable pakka wood handle for perfect balance, outstanding comfort and fatigue-free cutting with all cutting techniques; sophisticated dark wood look.
237,90 €

Spedizione dopo 10-20 giorni lavorativi

Nakiri Coltello da cucina giapponese Kajibe KJB-002 16.5cm
Nakiri Coltello da cucina giapponese 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. 
141,13 €

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Coltello da cucina giapponese Sujihiki Seki Kanetsugu Pro J 6009 21cm
Coltello da cucina giapponese Sujihiki Seki Kanetsugu Pro J 21cm 6009
Coltello da affettare giapponese Sujihiki con lama da 21 cm della serie Seki Kanetsugu Pro J. Sujihiki è un coltello da affettare a doppio taglio con una lama lunga e stretta che taglia delicatamente carne o verdure, preservando l'integrità e la freschezza di ogni ingrediente. Dopo anni di ricerca per coltelli da cucina dalle prestazioni ottimali in termini di materiali funzionali e design, il Sig. Kawamura di Kanetsugu ha lanciato l'innovativa linea della serie Pro J.
La lama Tsuchime forgiata a martello presenta una struttura a lama rivestita. Il nucleo della lama è realizzato in acciaio al cobalto speciale di alta qualità ZA-18 di Aichi Steel Company, rivestito con acciaio inossidabile AUS-2. Questo è il primo coltello da cucina a utilizzare questo nuovo acciaio formulato ZA-18.
Il Sig. Kawamura spiega che Aichi Steel Company ha recentemente sviluppato questo ZA-18 per competere o addirittura superare il VG-10. Viene trattato termicamente e poi temprato a freddo (tempra Sub-Zero) fino a raggiungere una durezza Rockwell di HRc. 60-61. La composizione chimica dello ZA-18 è simile a quella del VG-10, ma contiene una maggiore quantità di carbonio (1,20 contro 1,05), cromo (18,0 contro 15,5), molibdeno (1,50 contro 1,20) e cobalto (1,80 contro 1,5) per maggiore durezza, durata e resistenza alla ruggine. Infatti, prima di decidere di utilizzare questo acciaio per la serie Pro J, il Sig. Kawamura lo ha testato numerose volte, dimostrandone le incredibili prestazioni di taglio e il potenziale. La tecnologia giapponese di rivestimento della lama offre inoltre numerosi vantaggi in termini di durata e manutenzione, poiché l'acciaio esterno AUS-2 protegge l'acciaio centrale e rende la lama estremamente resistente alla flessione e alla rottura, nonostante i diversi strati di acciaio di durezza.
L'impugnatura è realizzata in legno di Pakka nero, con un elegante distanziale in microfibra rosso e un rinforzo in acciaio inossidabile. È progettato ergonomicamente con un rinforzo leggermente inclinato saldato al codolo e un'impugnatura completamente arrotondata a mano per adattarsi alla mano.
104,03 €

In magazzino

Coltello da cucina giapponese Ittetsu Honesuki IS-47 15cm
Coltello da cucina giapponese Ittetsu Honesuki 15cm IS-47
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 SLD steel by Hitachi. SLD is a cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Handle: ashtree / quince. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
141,13 €

In magazzino

Gyuto Japanese kitchen knife Seki Kanetsugu Pro-M 7007 27cm - 1
Gyuto (coltello da chef) Coltello da cucina giapponese Seki Kanetsugu Pro-M 27cm 7007
The blade is made of Molybdenum alloy high carbon stainless steel with traditional"Hamaguri ba" (Convex edge grind), the edge that made Japanese swords famous, for an outstanding sharpness and durability,and yet easy to resharpen. It is heat treated and then Sub Zero quenched. which refrigerates the blade to 70 degrees for longer edge retention and strength to brittleness and chipping.pro m handle1.jpg Since introducing the Kanetsugu Pro M series two years ago, Seki Kanetsugu has received a positive reputation for their unique Round Shape of Black Pakka wood handle for comfortable grip, well balanced and practical shape. You might have not been familiar with this shape of the handle and the blade edge (Convex edge). Mr. Kawamura (President of Kanetsugu company) has spent numerous times to research and study to produce the best performance chef knives. Recomeneded for both - Home Chefs to Pro Chefs who demand extra sharpness and cutting performance for the sophisticated cooking life.
80,24 €

In magazzino

Yanagiba Coltello da cucina giapponese Sukenari 2 layers VG10 S-1012 27cm
Yanagiba Coltello da cucina giapponese Sukenari 2 layers VG10 27cm S-1012
Sukenari Yanagiba knife. Blade length is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of this Sukenari knife is made of VG10 steel (3 layers). This Sukenari yanagiba 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. 
321,77 €

In magazzino

Coltello da cucina giapponese Seki Kanetsugu Nami Wine 92011 10cm
Coltello da cucina giapponese Seki Kanetsugu Nami Wine 10cm 92011
Seki Kanetsugu Nami Steak knife Wine colour. Steak knife Nami is made of coreless Damascus (laminated material of VG2 and VG10), blending high-tech with swordsmith tradition, the highest quality comfort was born. Seki Kanetsugu uses  “ocean wave” motif which came from a traditional Japanese painting. The founder Kanetsugu began to make the Japanese swards in the 14th century at Mino. Now Seki Kanetsugu incorporates "Hamaguriha" which is the sectional shape of Japanese sword into kitchen knife, making knife that lasts sharpness. Seki Kanetsugu Nami Steak knives are not allowed to wash in dishwasher.
120,16 €

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Santoku Coltello da cucina giapponese Yu Kurosaki Shizuku R2 Keyaki ZR-165SA 16.5cm
Santoku Coltello da cucina giapponese Yu Kurosaki Shizuku R2 Keyaki 16.5cm ZR-165SA
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 keyaki 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.
282,26 €

In magazzino

Japanese kitchen knife Takeshi Saji Bunka VG10, bull bone HA4606 17cm - 1
Coltello da cucina giapponese Takeshi Saji Bunka VG10, bull bone 17cm HA4606
Japanese kitchen knife bunka handmade by Mr. Takeshi Saji. Blade - 31 layers damaskus steel, VG10. Blade length 17 cm. Handle - bull bone. Brass bolster. Weight of Bunka Takeshi Saji is 320 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”.
306,45 €

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Yanagiba Coltello da cucina giapponese TOJIRO MV F-1057 24cm
Yanagiba Coltello da cucina giapponese TOJIRO MV 24cm F-1057
Tojiro MV Yanagiba Sashimi knife F-1057 with 240mm blade. Blade made from wear and rust resistant Molybdenum Vanadium steel. So that its maintenance is easier than carbon steel knives and therefore suitable for beginners. However, edge is carefully sharpened without compromise by our craftsman. Handle is made from magnolia and has good water resistance. Weight of Tojiro MV Yanagiba F-1057 knife is 120 g. Like other traditional Japanese knife blades, this knife has a bevel on only one side of the blade, to help achieve even slices.
89,52 €

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Sujihiki Coltello da cucina giapponese TOJIRO Zen Black FD-1569 21cm
Sujihiki Coltello da cucina giapponese TOJIRO Zen Black 21cm FD-1569
Tojiro Zen Black sujihiki slicing knife with 210 mm blade. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Black oxide processing, which is the technology often used for medical equipment, has been applied on blade. The blade thus has both outstanding corrosion resistance and beautiful visual aspect. Tojiro Zen Black Slicer FD-1569 weights 110 g. Chestnut handle has excellent durability, and additionally applied fire treatment on surface makes it even stronger. Tojiro Zen Black Slicer FD-1569 is not allowed to wash by dishwasher. It has very hard, but thin blade and not allowed to cut bones and meat with bones, coconuts and other nuts, other hard products.
111,29 €

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Nakiri Coltello da cucina giapponese TOJIRO Zen Black FD-1568 16.5cm
Nakiri Coltello da cucina giapponese TOJIRO Zen Black 16.5cm FD-1568
Tojiro Zen Black Nakiri with 165 mm blade. Nakiri is japanese vegetable knife. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Black oxide processing, which is the technology often used for medical equipment, has been applied on blade. The blade thus has both outstanding corrosion resistance and beautiful visual aspect. Tojiro Zen Black Nakiri FD-1568 weights 145 g. Chestnut handle has excellent durability, and additionally applied fire treatment on surface makes it even stronger. Tojiro Zen Black Nakiri FD-1568 knife is not allowed to wash by dishwasher. It has very hard, but thin blade and not allowed to cut bones and meat with bones, coconuts and other nuts, other hard products.
108,87 €

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Gyuto (coltello da chef) Coltello da cucina giapponese TOJIRO Zen Black FD-1565 24cm
Gyuto (coltello da chef) Coltello da cucina giapponese TOJIRO Zen Black 24cm FD-1565
Tojiro Zen Black Chef knife with 24 cm blade. VG10 as core steel, clad by 13-chrome stainless steel, it has achieved both professional sharpness and easy maintenance. Black oxide processing, which is the technology often used for medical equipment, has been applied on blade. The blade thus has both outstanding corrosion resistance and beautiful visual aspect. Tojiro Zen Black Chef knife FD-1565 weights 170g. Chestnut handle has excellent durability, and additionally applied fire treatment on surface makes it even stronger. Tojiro Zen Black Chef knife FD-1565 is not allowed to wash by dishwasher. It has very hard, but thin blade and not allowed to cut bones and meat with bones, coconuts and other nuts, other hard products.
152,42 €

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Gyuto Japanese kitchen knife Tojiro VG10 Hammered F-1114 18cm
Coltello da cucina giapponese Gyuto (coltello da chef) TOJIRO VG10 Hammered 18cm F-1114
Il coltello da chef Tojiro VG10 Hammered ha una lama da 18 cm. La lama è realizzata in VG10 e un sandwich san mai di acciaio inossidabile morbido. Il peso è di 215 g. Il VG10 Hammered è una delle linee di coltelli più popolari di Tojiro. Il VG10 è l'acciaio inossidabile più apprezzato nella produzione di coltelli giapponese. È stato sviluppato dalla Takefu Specialty Steels Company, quindi è logico che la maggior parte dei fabbri locali lo utilizzi.
100,81 €

In magazzino

Yanagiba Japanese kitchen knife Tojiro sushi and sashimi F-1021 27cm - 1
Yanagiba Coltello da cucina giapponese 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.
385,48 €

In magazzino

Coltello da cucina giapponese Ittetsu Petty IS-41 13.5cm
Coltello da cucina giapponese Ittetsu Petty 13.5cm IS-41
Ittetsu Petty knife with 135 mm blade. The petty, or utility knife is a smaller general-purpose tool that's used for a variety of kitchen tasks. Blade is made of SLD steel by Hitachi. SLD is a cold work die steel with high abrasion resistance for general use, excellent harden-ability and minimal quench stress. Handle: ashtree / quince. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
108,87 €

In magazzino

Nakiri Coltello da cucina giapponese Ittetsu Shirogami IW1185 16.5cm
Nakiri Coltello da cucina giapponese Ittetsu Shirogami 16.5cm IW1185
Japanese Nakiri vegetable knife Ittetsu with 165 mm blade. This nakiri is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
116,94 €

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Nakiri Coltello da cucina giapponese Ittetsu Shirogami IW11834 18cm
Nakiri Coltello da cucina giapponese Ittetsu Shirogami 18cm IW11834
Nakiri knife Ittetsu with 180 mm blade. This nakiri is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
125,00 €

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Coltello da cucina giapponese Santoku Ittetsu Shirogami IW1184 16.5cm
Coltello da cucina giapponese Santoku Ittetsu Shirogami 16.5cm IW1184
Santoku knife Ittetsu with 165 mm blade. This santoku is made from 3 layers of material: iron clad and Shirogami steel. A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. The word santoku translates to three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. 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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Santoku Coltello da cucina giapponese Ittetsu Shirogami IW11833 18cm
Santoku Coltello da cucina giapponese Ittetsu Shirogami 18cm IW11833
Santoku knife Ittetsu with 18 cm blade. The word santoku translates to three virtues which refers to slicing, dicing and chopping or meat, fish and vegetables depending on who you ask. 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. 
116,94 €

In magazzino