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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Prever PV102 21cm
Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Prever 21cm PV102
High quality chef knife Ryusen Hamono Prever. The Prever series has a core of VG-10, between 62 layers of stainless steel. The blade is thin and the knife is light in weight. This Ryusen Hamono Prever Chef knife has a handle of walnut. The combination of weight, balance, extremely thin and sharp cutting edge provide a huge comfort during the cut. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Prever Chef knife goes in black gift box.
273,39 €

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Coltello da cucina giapponese Ittetsu Shirogami Petty IW1182 13.5cm
Coltello da cucina giapponese Ittetsu Shirogami Petty 13.5cm IW1182
Ittetsu Petty knife with 135 mm blade. Blade 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. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
104,84 €

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Coltello da cucina giapponese Ittetsu Shirogami Petty IW1181 12cm
Coltello da cucina giapponese Ittetsu Shirogami Petty 12cm IW1181
Ittetsu Petty knife with 120 mm blade is an essential for professionals and home cook alike. They are extremely versatile knives and are designed to take on those small random tasks that come up throughout the day at home or in professional kitchen. This Ittetsu petty knife 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. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
100,81 €

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Nakiri Japanese kitchen knife Miyabi 5000FCD 34685-171-0 17cm - 1
Nakiri Coltello da cucina giapponese Miyabi 5000FCD RAW 17cm 34685-171-0
Zwilling Miyabi 5000FCD Nakiri 17 cm Japanese vegetable knife. Nakiri has a hard fine carbide steel core which gives very good cutting edge retention and sharpness. The FC61 steel core of the blade is embedded in 48 outer layers of Damascus-design steel, giving each knife its unique pattern. The cutting edge is symmetrical (not single bevel) so it’s suitable for both right and left-handed use. The edge is Honbazuke-honed – a three-stage grinding, sharpening and polishing process resulting in razor-like sharpness. There is no finger guard so the whole length of the cutting edge can be used. The pakka wood handle seamlessly joins the half-bolster. The smooth join helps to prevent calluses forming on the thumb and forefinger. For best care, it’s recommended to hand wash only. Maintain and sharpen on a whetstone, and using glass, ceramic or stone cutting boards should be avoided as this can prematurely dull the cutting edge. Zwilling Miyabi 5000FCD Nakiri vegetable knife made in Japan.
200,81 €

Spedizione dopo 10-20 giorni lavorativi

Gyuto (coltello da chef) Coltello da cucina giapponese Takeshi Saji Damascus SG2 Iron Wood HB-5708 21cm
Gyuto (coltello da chef) Coltello da cucina giapponese Takeshi Saji Damascus SG2 Iron Wood 21cm HB-5708
Handmade Japanese gyuto chef knife by Mr. Takeshi Saji. Blade is damascus steel with SG2 cord. Blade length 21 cm. Handle - iron wood. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
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”.
378,23 €

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Santoku Coltello da cucina giapponese Takeshi Saji Damascus SG2 HB-5704 18cm
Santoku Coltello da cucina giapponese Takeshi Saji Damascus SG2 18cm HB-5704
Handmade Japanese santoku kitchen knife by Mr. Takeshi Saji. Blade is damascus steel with SG2 cord. Blade length 18 cm. Rose Wood handle. Layered polywood ferrule. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
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”.
338,71 €

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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 €

In magazzino

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

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 €

In magazzino

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 €

In magazzino

Coltello da cucina giapponese Nakiri TOJIRO Zen Black FD-1568 16.5cm
Coltello da cucina giapponese Nakiri TOJIRO Zen Black 16.5cm FD-1568
Il coltello nakiri Tojiro Zen Black FD-1568 ha una lama da 165 mm. Il nakiri è un coltello da cucina giapponese per affettare e tritare, utilizzato principalmente per le verdure. La lama ha un'anima in acciaio VG-10 con superfici in acciaio cromato nero. Il tradizionale manico ovale giapponese in legno di castagno è lavabile in lavastoviglie e adatto per affettare cibi congelati, ossa e altri alimenti molto duri. Il coltello nakiri Tojiro Zen Black FD-1568 pesa 145 g ed è disponibile in un'elegante scatola con marchio.
108,87 €

In magazzino

Coltello da cucina giapponese Gyuto (coltello da chef) TOJIRO Zen Black FD-1565 24cm
Coltello da cucina giapponese Gyuto (coltello da chef) TOJIRO Zen Black 24cm FD-1565
Il coltello da chef Tojiro Zen Black FD-1565 è dotato di una lama da 24 cm. Lo strato tagliente delle lame a tre strati della serie di coltelli giapponesi ZEN è realizzato in acciaio VG-10 e vanta un'affilatura eccezionale. I foderi esterni sono realizzati in acciaio cromato con finitura ossidata nera. Il manico marrone è in legno di castagno. Questo coltello da chef non è lavabile in lavastoviglie e non deve essere utilizzato per tagliare alimenti congelati. Il coltello da chef Tojiro Zen Black FD-1565 pesa 170 g ed è disponibile in una scatola con marchio.
152,42 €

In magazzino

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

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 €

In magazzino