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Kiritsuke Coltello da cucina giapponese Sukenari ZDP-189 Bocote S-127 21cm
-15% Sold out
Kiritsuke Coltello da cucina Sukenari ZDP-189 Bocote 21cm S-127
The kiritsuke Japanese kitchen knife Sukenari ZDP-189 Bocote S-127. Blade lenght is 210 mm. The blade is made of powder tool steel ZDP-189 (3 layers). ZDP-189 is high-end stainless steel produced by the Japanese HITACHI company using the PM process.  It contains high volumes of carbon and content and has reputation for being one of the hardest steels you can find in the knife industry. It’s also well-known for its razor-sharp edge, great wear and corrosion resistance, and great durability. This knife has a unique natural wooden texture of octagonal Bocote wood handle, which has a buffalo horn ferrule. This Sukenari 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  knives bones and meat with bones, coconuts and other nuts, other hard products. 
325,60 €
383,06 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Yu Kurosaki VG10 Forged Color Damascus ZVCD-240CHR 24cm
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Gyuto (coltello da chef) Coltello da cucina Yu Kurosaki VG10 Forged Color Damascus 24cm ZVCD-240CHR
This Gyuto kitchen knife handcrafted by the Japanese craftsman Yu Kurosaki. The blade length is 24 cm. High quality materials and age old forging techniques combine to create a knife with an extremely sharp edge that will hold up throughout use. Crafted with a beautiful design using core steel VG10 forged colored damascus (polished). Handle is made of padouk. 
294,76 €
346,77 €

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Kiritsuke Coltello da cucina giapponese Sukenari 3 layers HAP-40 S-3112 27cm
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Kiritsuke Coltello da cucina Sukenari 3 layers HAP-40 27cm S-3112
Sukenari kiritsuke knife S-3112. Blade length is 270 mm. Traditional Japanese octagonal magnolia handle. Blade of kiritsuke knife Sukenari is made of HAP-40 steel (3 layers). This Sukenari kiritsuke 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. 
294,76 €
346,77 €

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Kiritsuke Coltello da cucina giapponese Sukenari 3 layers HAP 40 S-3111 24cm
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Kiritsuke Coltello da cucina Sukenari 3 layers HAP 40 24cm S-3111
Sukenari kiritsuke knife S-3111. Blade length is 240 mm. Traditional Japanese octagonal magnolia handle. Blade of kiritsuke knife Sukenari is made of HAP 40 steel (3 layers). This Sukenari kiritsuke 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. 
260,48 €
306,45 €

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Coltello da cucina giapponese Hideo Kitaoka Honesuki Ao2 15cm
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Coltello da cucina Hideo Kitaoka Honesuki 15cm Ao2
Handmade honesuki knife by Mr. Hideo Kitaoka. Aogami steel with iron clad. Handle made of rosenwood. The Honesuki is a Japanese style boning knife. Originally designed for poultry. Hideo Kitaoka in Takefu, Fukui Province specializes in the production of high-quality single-edged kitchen knives. Please, use your carbon knives 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.
164,52 €
193,55 €

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Yanagiba Coltello da cucina giapponese Ryusen Hamono Houenryu HE-308 27cm
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Yanagiba Coltello da cucina Ryusen Hamono Houenryu 27cm HE-308
Yanagiba Houenryu is an exclusive knife created by Ryusen Hamono to commemorate the opening of their impressive new factory and boutique in Echizen, Fukui Prefecture. The blade is completely made of Damascus steel, which consists of stainless VG-10 and VG-2. The backside of the knife is thinner than on most yanagi knives and gives a sharper edge to the touch and makes it easier to slide over fish. The handle is crafted from a solid piece of walnut wood with a mosaic pin on one side and the Ryusen logo on the other. The knife comes in a beautiful box.
2.193,55 €
2.580,65 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Yu Kurosaki Shizuku R2 Keyaki ZR-210CH 21cm
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Gyuto (coltello da chef) Coltello da cucina Yu Kurosaki Shizuku R2 Keyaki 21cm ZR-210CH
Chef knife gyuto Yu Kurosaki Shizuku with 210 mm blade. This Yu Kurosaki series feartures R2 tsuchime-finish blades. 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.
250,20 €
294,35 €

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Bunka Coltello da cucina giapponese Yu Kurosaki Shizuku R2 Keyaki ZR-165BU 16.5cm
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Bunka Coltello da cucina Yu Kurosaki Shizuku R2 Keyaki 16.5cm ZR-165BU
Yu Kurosaki Shizuku Bunka knife with 165 mm blade.  This Yu Kurosaki series feartures R2 tsuchime-finish blades. This bunka knife 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.
239,92 €
282,26 €

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Nakiri Coltello da cucina giapponese Ryusen Hamono Bonten Unryu BU-308 16.5cm
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Nakiri Coltello da cucina Ryusen Hamono Bonten Unryu 16.5cm BU-308
Nakiri knife Ryusen Hamono Bonten Unryu Wa with 16.5 cm blade. Nakiri is a classic Japanese-style knife that has a straight, symmetrical edge that is most commonly used for slicing, dicing, and chopping 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.
198,10 €
233,06 €

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Nakiri Coltello da cucina giapponese Ittetsu Shirogami Tall IW-11839 18cm
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Nakiri Coltello da cucina Ittetsu Shirogami Tall 18cm IW-11839
Japanese Tall Nakiri knife Ittetsu with 180 mm blade. Tall nakiris are longer and taller than a normal nakiri knife. This one is 65 mm tall.  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. 
122,70 €
144,35 €

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Bunka Japanese kitchen knife Ittetsu Shirogami IW-11835 18cm
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Bunka Coltello da cucina Ittetsu Shirogami 18cm IW-11835
Japanese bunka knife Ittetsu with 180 mm blade. This kitchen 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. 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. 
115,85 €
136,29 €

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Nakiri Coltello da cucina giapponese Kenshiro Hatono VG10 Nickel Damascus, paper KH-P8 21cm
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Nakiri Coltello da cucina Kenshiro Hatono VG10 Nickel Damascus, paper 21cm KH-P8
This japanese nakiri knife is handmade by Kenshiro Hatono. Blade 210 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Nakiri knife is a classic Japanese style knife with a straight, symmetrical flat edge blade shape that is most commonly used for slicing, dicing, mincing, and chopping vegetables. Kenshiro Hatono is a talanted knife maker. 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.
191,25 €
225,00 €

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Kiritsuke Coltello da cucina giapponese Kenshiro Hatono VG10 Nickel Damascus, paper KH-P6 21cm
-15% Sold out
Kiritsuke Coltello da cucina Kenshiro Hatono VG10 Nickel Damascus, paper 21cm KH-P6
This japanese kiritsuke kitchen knife is handmade by Kenshiro Hatono. Blade 210 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Kenshiro Hatono is a talanted knife maker. 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.
185,08 €
217,74 €

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Coltello da cucina giapponese Kenshiro Hatono Bunka VG10 Nickel Damascus, paper KH-P1 16.5cm
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Coltello da cucina Kenshiro Hatono Bunka VG10 Nickel Damascus, paper 16.5cm KH-P1
This bunka knife is handmade by Kenshiro Hatono. Blade 165 mm made of nickel damascus steel with VG10 core. Traditional handle made of japanese paper with lacquer. Kenshiro Hatono is a talanted knife maker. 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.
171,37 €
201,61 €

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Kiritsuke Coltello da cucina giapponese Kenshiro Hatono VG10 Nickel Damascus KH-C3 21cm
-15% Sold out
Kiritsuke Coltello da cucina Kenshiro Hatono VG10 Nickel Damascus 21cm KH-C3
Kiritsuke kitchen knife handmade by Kenshiro Hatono. Blade 210 mm made of nickel damascus steel with VG10 core. Traditional handle made of cloth with lacquer. Kenshiro Hatono is a talanted knife maker. 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.
185,08 €
217,74 €

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Coltello da cucina giapponese Kenshiro Hatono Bunka VG10 Nickel Damascus KH-C1 16.5cm
-15% Sold out
Coltello da cucina Kenshiro Hatono Bunka VG10 Nickel Damascus 16.5cm KH-C1
Japanese bunka kitchen knife handmade by Kenshiro Hatono. Blade 165 mm made of nickel damascus steel with VG10 core. Traditional handle made of cloth with lacquer. Kenshiro Hatono is a talanted knife maker. 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.
164,52 €
193,55 €

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Santoku Coltello da cucina giapponese Kenshiro Hatono VG10 Damascus, Japanese lacquer KH-A 17cm
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Santoku Coltello da cucina Kenshiro Hatono VG10 Damascus, Japanese lacquer 17cm KH-A
Japanese santoku knife handmade by Kenshiro Hatono. Blade 170 mm made of damascus steel with VG10 core. Japanese lacquer handle. Kenshiro Hatono is a talanted knife maker. 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.
129,56 €
152,42 €

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Santoku Coltello da cucina giapponese Zwilling J.A.Henckels Twin Fin II 30917-161-0 17cm
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Santoku Coltello da cucina Zwilling J.A.Henckels Twin Fin II 17cm 30917-161-0
Japanese knife Santoku from the Zwilling Twin Fin II series with a blade length of 17 cm is very versatile. This knife combines innovative design with traditional craftsmanship. The result is an unusual knife that will appeal to both amateur and professional chefs. At first glance and for many years to come. Santoku literally means "three advantages", but this utility knife offers much more. This high-quality chef's knife is forged from N60 stainless steel, which features a special blend of chromium and carbon. It fits comfortably in your hand and handles a wide variety of tasks. It can be used to easily cut vegetables, meat and fish. The ergonomically shaped handle makes it easier to work with the Japanese knife, and the decorative gills give the knife a special look. The ice-hardened blade of this kitchen knife is durable and flexible.
71,12 €
83,67 €

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Sujihiki Coltello da cucina giapponese Tsutomu Kajiwara TK-1128 27cm
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Sujihiki Coltello da cucina Tsutomu Kajiwara 27cm TK-1128
Japanese kitchen knife sujihiki handmade by Tsutomu Kajiwara. Blade 27 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. 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 Sujihiki slicer can carve and fabricate large roasts and other meats and fish, and can be used for thinly slicing other ingredients. 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.
171,37 €
201,61 €

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Coltello da cucina giapponese Gyuto (coltello da chef) Yoshimi Kato SG2 D-1605 21cm
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Coltello da cucina Gyuto (coltello da chef) Yoshimi Kato SG2 21cm D-1605
Coltello da chef giapponese realizzato a mano dal fabbro Yoshimi Kato. Il Gyuto è la versione giapponese del classico coltello da chef occidentale. I coltelli da chef giapponesi sono rinomati per la loro lama leggera e sottile che mantiene a lungo il filo. La lama è realizzata in acciaio SG2, con finitura Nashiji. Lunghezza lama 210 mm. Manico in palissandro. 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.
198,10 €
233,06 €

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Gyuto (coltello da chef) Coltello da cucina giapponese Yoshimi Kato Black Nickel Damascus D-612 21cm
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Gyuto (coltello da chef) Coltello da cucina Yoshimi Kato Black Nickel Damascus 21cm D-612
Japanese chef knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade VG-10 Nickel Damascus, 65 layers with VG-10 core. Blade length 210 mm. Handle - red pakkawood. 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.
202,22 €
237,90 €

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Coltello da cucina giapponese Gyuto (coltello da chef) Ittetsu Shirogami IW1187 18cm
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Coltello da cucina Gyuto (coltello da chef) Ittetsu Shirogami 18cm IW1187
Japanese chef knife gyuto Ittetsu with 18 cm 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. The Gyuto is the Japanese equivalent to a standard western style chef's knife and is an essential for the professional cook/chef.
104,88 €
123,39 €

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Kiritsuke Coltello da cucina giapponese Tsutomu Kajiwara TK-1126 24cm
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Kiritsuke Coltello da cucina Tsutomu Kajiwara 24cm TK-1126
Japanese kiritsuke knife handmade by Tsutomu Kajiwara. Blade 24 cm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle. 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.
167,94 €
197,58 €

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Coltello da cucina giapponese Ittetsu Honesuki Shirogami IW11837 15cm
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Coltello da cucina Ittetsu Honesuki Shirogami 15cm IW11837
Coltello Honesuki Ittetsu con lama da 150 mm. Questo honesuki è realizzato con 3 strati di materiale: acciaio rivestito in ferro e acciaio Shirogami. Honesuki è specificamente progettato per disossare e sminuzzare il pollame, ma molti hanno scoperto che il coltello è anche in grado di sfilettare pesce e carne rossa, o di svolgere molte delle funzioni sopra descritte. Manico: noce mono ottagonale impermeabile. I coltelli Ittetsu sono realizzati a mano nella città di Echizen, in Giappone. Lavare a mano con acqua tiepida e asciugare con un panno.
95,28 €
112,10 €

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