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Nakiri Coltello da cucina giapponese Gihei Hamono Aogami 2 Iron clad GH-503 15cm
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Nakiri Coltello da cucina giapponese Gihei Hamono Aogami 2 Iron clad 15cm GH-503
Japanese kitchen knife azuma nakiri 150 mm by Gihei Hamono. Blade is made of Aogami 2 steel with iron clad. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono Nakiri has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
120,97 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Daisuke Nishida Shirogami DN-11213 21cm
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Gyuto (coltello da chef) Coltello da cucina giapponese Daisuke Nishida Shirogami 21cm DN-11213
Japanese chef knife gyuto is handmade by Daisuke Nishida. Blade length 210 mm. Blade of this chef knife is made of Shirogami carbon steel. The whole is complemented by a handle made  of cherry wood  finished  with a plastic cap. The structure is extremely light and the D-shaped  handle perfectly fits the hand. Weight is 203 g. This  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. Daisuke Nishida knives due to hand-made may slightly differ from the pictures and dimensions shown. 
152,42 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Blazen Wa BZ-405 18cm
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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Blazen Wa 18cm BZ-405
Ryusen Hamono Blazen Wa chef knife with 18 cm blade and perfectly redesigned Japanese octagonal handle. Blazen series are constructed out of a core of SG-2, sandwiched between 2 layers of stainless steel. The beautiful lines of damascus steel on the blade end up in a higher positioned Nashiji finish. Esthetically intriguing and in combination with the thin blade, it also provides little resistance while cutting. The combination of handle, weight, balance and the extremely thin and sharp cutting edge give tremendous comfort while cutting.
250,00 €

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Sujihiki Coltello da cucina giapponese Ryusen Hamono Bonten Unryu BU-309 27cm
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Sujihiki Coltello da cucina giapponese Ryusen Hamono Bonten Unryu 27cm BU-309
Sujihiki knife Ryusen Hamono Bonten Unryu Wa with 27 cm blade. The Sujihiki is a double edge slicing knife with a long narrow blade that smoothly slices through meat or vegetables. The Bonten Unryu is one of the signature lines by Ryusen. It is considered as one of the best VG10 line by any Japanese maker, because of its unmatched artistics and more importantly, their VG10 blades are hande forged one-by-one. The blade of the Unryu wa series, is constructed identical as the western handle Unryu series. It has a core of VG-10, with 63 layers of stainless damascus steel. The blade is relatively thin, with a medium / light weight, but not as thin as a laser. Due to the classic Japanese perfectly shaped octagonal handle, it is easy to control and effortlessly will do exactly what it is made for cutting perfectly. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Gyuto  knife goes in black gift box.
374,19 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Bonten Unryu BU-303 24cm
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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Bonten Unryu 24cm BU-303
The Bonten Unryu is one of the signature lines by Ryusen. It is considered as one of the best VG10 line by any Japanese maker, because of its unmatched artistics and more importantly, their VG10 blades are hande forged one-by-one. The blade of the Unryu wa series, is constructed identical as the western handle Unryu series. It has a core of VG-10, with 63 layers of stainless damascus steel. The blade is relatively thin, with a medium / light weight, but not as thin as a laser. Due to the classic Japanese perfectly shaped octagonal handle, it is easy to control and effortlessly will do exactly what it is made for cutting perfectly. The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge. Ryusen Hamono Gyuto  knife goes in black gift box.
290,32 €

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Santoku Japanese kitchen knife Mcusta Classic Pro Zebra HFZ-8003D 18cm - 1
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Santoku Coltello da cucina giapponese Mcusta Zanmai Classic Pro Zebra 18cm HFZ-8003D
Mcusta Zanmai Classic Pro Zebra Santoku knife. Blade lenght is 18 cm. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. The blade of Mcusta Zanmai Classic Pro Zebra santoku knife is made of of Damascus steel (VG-10), 33 layers. The handle is made of pakka wood with mosaic pin. MyGoodKnife is an authorized dealer of Marusho Industry Inc (brand Mcusta Zanmai). All Mcusta knives at our stores are original and made is Seki city, Japan. Check our video to see interview with Mr.Tomohiro Hasegawa - president of Marusho Industry Inc (brand Mcusta Zanmai). Interview was made when Mr.Tomohiro visited or store in Helsinki.
170,97 €

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Gyuto Japanese kitchen knife Mcusta Classic Damascus HKC-3005D 21cm - 1
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Gyuto (coltello da chef) Coltello da cucina giapponese Mcusta Zanmai Classic Damascus 21cm HKC-3005D
Mcusta Zanmai Classic Gyuto, 21cm. The gyuto is a Japanese designed chef’s knife. Like the familiar western styled chef’s knife, gyutos are commonly tall at the heel, have a reasonably flat profile toward the heel for chopping, a belly toward the tip of the blade for rock cutting, and a pointed tip for precision work. The blade of Mcusta Zanmai Classic gyuto knife is coated with 33 layers of Damascus steel and has a VG-10 core. The handle is made from Corian, a composite material that consists of 2/3 natural minerals and 1/3 acrylic with pigment. Blade length: 21 cm
149,19 €

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Set di coltelli da cucina Mcusta Zanmai Limited Edition White Tiger
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Set di coltelli da cucina Mcusta Zanmai Limited Edition White Tiger
Exclusive Mcusta Zanmai Limited Edition White Tiger set, rainbow damascus with acrilyc and nickel silver handles. The company has developed a limited series with 50 sets of knives. It is definitely a purchase for collectors! Sets are numbered. At MyGoodKnife you can buy 37/50. Set contains 4 knives: 15 cm Petty, 18 cm Santoku, 21 cm Chef´s knife, 23 cm Kiritsuke. Blade material: steel SGP2 (approx. 63 HRC) in a layered damascus unique structure  - raindrops turning into waves. Set is delivered with certificate, microfibre cloth and fine Kiri wood box. Made in Japan. No discounts on this item. 
3.583,87 €

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Santoku Japanese kitchen knife Mcusta Revolution ZRB-1215G 15cm - 1
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Santoku Coltello da cucina giapponese Mcusta Zanmai Revolution 15cm ZRB-1215G
Mcusta Zanmai Revolution Kosantoku is fantastic small japanese chef's knife with a very thin 3-layer steel blade and SPG2 core, a japanese powder steel known for excellent resistance to wear and corrosion. The 62° Rockwell blade displays hardness, toughness, and flexibility for ultimate sharpness and long lasting edge retention.The beautifully designed handle of black pakka wood lies perfectly in the hand and gives a firm and steady grip. The handle of Mcusta Zanmai Revolution Kosantoku is accented with traditional Japanese decorative pin. Blade length: 15 cm. Full length: 30 cm. Weight: 146 gram. Handcrafted in Seki city, Japan.
169,35 €

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Gyuto Japanese kitchen knife Mcusta Coreless Aranami ZUA-1005C 21cm - 1
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Gyuto (coltello da chef) Coltello da cucina giapponese Mcusta Zanmai Coreless Aranami 21cm ZUA-1005C
Mcusta Zanmai  “coreless steel” series Gyuto chef knife with 21 cm blade. VG-10 and VG-2 are laminated together like Damascus steel. Literally there is no core of the steel, that's why this Mcusta kitchen knife series called "coreless". Also the blade patterns are remarkably clearer than on Damascus steel. Mcusta use  “ocean wave” motif which came from a traditional Japanese painting. Handle of Mcusta Zanmai Coreless Aranami Gyuto is made of red pakka wood with a bolster and bottom cap. Mosaic pin on handle and bottom cap. Each knife Mcusta Zanmai Ultimate Coreless Aranami goes in wooden box.
306,45 €

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Santoku Coltello da cucina giapponese Gihei Hamono Aogami 2 Iron clad GH-502 16.5cm
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Santoku Coltello da cucina giapponese Gihei Hamono Aogami 2 Iron clad 16.5cm GH-502
Japanese kitchen knife santoku by Gihei Hamono. Blade is made of Aogami 2 steel with iron clad. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono santoku has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
120,97 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Gihei Hamono Aogami 2 GH-404 21cm
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Gyuto (coltello da chef) Coltello da cucina giapponese Gihei Hamono Aogami 2 21cm GH-404
Japanese chef knife gyuto by Gihei Hamono. Blade 21 cm is made of Aogami 2 steel. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono gyuto knife has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
209,68 €

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Coltello da cucina giapponese Santoku Gihei Hamono SLD GH-302 16.5cm
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Coltello da cucina giapponese Santoku Gihei Hamono SLD 16.5cm GH-302
Japanese kitchen knife santoku by Gihei Hamono. The Santoku is the Japanese version of the chef's knife. Blade is made of SLD steel.  SLD stainless steel was originally designed by Hitachi for cutting other steels. It holds an edge as long as a carbon steel, but is much easier to care for. The base of the steel is SKD11 with hardness up to 61-63HRC. This Gihei Hamono santoku has a handle of magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
128,23 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Prever PV101 24cm
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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Prever 24cm PV101
High quality chef knife Ryusen Hamono Prever with 24 cm blade. 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.
321,77 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Tanganryu TG-502 21cm
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Gyuto (coltello da chef) Coltello da cucina giapponese Ryusen Hamono Tanganryu 21cm TG-502
Winner of the 2016 Good Design Award, the Tanganryu series are for both professional chef and home cook, top line of Ryusen Hamono, having feature of hammered patterns.  The mirror polished "Tsuchime" patterns are contrasted with the blasted Damascus patterns. The beautiful combination of whole hammered and layered pattern blade will make you enjoy cooking much more even by looking.  The core of blade is Cobalt VG-10 steel and 32-layered by stainless steel. Therefore the blade is super hard yet hard to get rust and the cutting edge is amazingly fine.
The Rockwell hardness on this knife is around 60-62 HRC, for a durable edge.  The handle is longer than the standard one, and is developed so that you can safely do fine slicing by holding it at the end closest to you, and you can also use it to chop by holding it in the middle.
274,18 €

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Nakiri Coltello da cucina giapponese Kunio Masutani VG-10 Damascus Pakka M-3243 17cm
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Nakiri Coltello da cucina giapponese Kunio Masutani VG-10 Damascus Pakka 17cm M-3243
Kunio Masutani vegetable kitchen knife nakiri with 17 cm blade. The very sharp, rustproof blades are ground on both sides and consist of a Damascus steel construction with a robust VG-10 core with a hardness of 61-63 HRC. The black handle is made of pakka wood. Not allowed to wash in dishwasher.
72,58 €

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Coltello da cucina giapponese Kunio Masutani VG-1 Damascus Walnut M-2762 18cm
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Coltello da cucina giapponese Kunio Masutani VG-1 Damascus Walnut 18cm M-2762
Kunio Masutani chef knife with 18 cm blade. The very sharp, rustproof blades are ground on both sides and consist of a Damascus steel construction with a robust VG-1 core with a hardness of 60HRC. The octagon-shaped handle is made of walnut wood and is equipped with a clamp made of pakka wood. Not allowed to wash in dishwasher.
120,97 €

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Santoku Coltello da cucina giapponese Kunio Masutani VG-10 Damascus Pakka M-3241 17cm
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Santoku Coltello da cucina giapponese Kunio Masutani VG-10 Damascus Pakka 17cm M-3241
Kunio Masutani Santoku knife with 17 cm blade. Santoku means “three virtues” or “three uses”: slicing, dicing, and mincing. You can cut fish, meat and vegetables with the Santoku. However, it is particularly suitable for vegetables due to the rather flat cutting edge profile. The very sharp, rustproof blades are ground on both sides and consist of a Damascus steel construction with a robust VG-10 core with a hardness of 61-63HRC. The black handle is made of pakka wood. Not allowed to wash in dishwasher.
87,90 €

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Nakiri Coltello da cucina giapponese Kunio Masutani VG-1 Damascus Walnut M-2763 17cm
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Nakiri Coltello da cucina giapponese Kunio Masutani VG-1 Damascus Walnut 17cm M-2763
Kunio Masutani vegetable kitchen knife nakiri with 17 cm blade. The very sharp, rustproof blades are ground on both sides and consist of a Damascus steel construction with a robust VG-1 core with a hardness of 60HRC. The octagon-shaped handle is made of walnut wood and is equipped with a clamp made of pakka wood. Not allowed to wash in dishwasher.
120,97 €

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Santoku Coltello da cucina giapponese Kunio Masutani VG-1 Damascus Walnut M-2761 17cm
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Santoku Coltello da cucina giapponese Kunio Masutani VG-1 Damascus Walnut 17cm M-2761
Kunio Masutani Santoku knife with 17 cm blade. Santoku means “three virtues” or “three uses”: slicing, dicing, and mincing. You can cut fish, meat and vegetables with the Santoku. However, it is particularly suitable for vegetables due to the rather flat cutting edge profile.The very sharp, rustproof blades are ground on both sides and consist of a Damascus steel construction with a robust VG-1 core with a hardness of 60HRC. The octagon-shaped handle is made of walnut wood and is equipped with a clamp made of pakka wood. Not allowed to wash in dishwasher.
120,97 €

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Sujihiki Coltello da cucina giapponese Ittetsu Shirogami IW-11812 24cm
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Sujihiki Coltello da cucina giapponese Ittetsu Shirogami 24cm IW-11812
Sujihiki Ittetsu kitchen knife with 240 mm blade 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. This Ittetsu sujihiki 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. 
152,42 €

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Japanese kitchen knife Petty Yoshimi Kato Aogami super D-501 15cm
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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 Teruyasu Fujiwara TF2308 21cm
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Gyuto (coltello da chef) Coltello da cucina giapponese Teruyasu Fujiwara 21cm TF2308
Japanese chef knife gyuto with 210 mm blade. Handmade by mr. Teruyasu Fujiwara.  The Gyuto is the Japanese version of the classic Western Chef's knife. The difference is that the gyuto's blade is thinner and holds a sharper edge.  Blade is made of Shirogami 1 stell with stainless steel clad. Handle: pakka wood. Hand wash with warm water and towel dry. 
321,77 €

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Coltello da cucina giapponese Yu Kurosaki Fujin VG10 Damascus Petty ZVD-150PE 15cm
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Coltello da cucina giapponese Yu Kurosaki Fujin VG10 Damascus Petty 15cm ZVD-150PE
Yu Kurosaki Petty knife, 15 cm. Yu Kurosaki Fujin series fearture Nickel Damascus-patterned blades with a core of VG-10 stainless steel for professional with a hardness of 60-61 HRC, which provides excellent rust resistance and a long-lasting edge as well as its beautifulness. The blade surface has Damascus and unique hammered FUJIN texture which causes an image of a Japanese god believed to control the wind. The handle of Fujin VG10 Damascus Series Petty knife is made of Octagonal-shaped wood. Handmade by Mr. Yu Kurosaki. Yu Kurosaki works in Takefu Knife Village where he apprenticed with Hiroshi Kato.
189,52 €

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