-10%
Tosa Matsunaga Aogami damascus Kiritsuke (universal knife), 210 mmTosa Matsunaga Kiritsuke, 210 mm
This Japanese kiritsuke knife has a core of Japanese Aogami carbon steel with a damascus (multi-layer) protective layer on the outside. This double-sided sharpened knife is completely hand-forged…€ 139,00 € 125,00-27%
Kagemitsu Senshi VG-10 Tsuchime damascus Sujihiki 240 mm (Sashimi/Fish knife- Slicer)Kagemitsu Senshi VG-10 Sujihiki, western handle,
Double-sided sharpened and laminated (Sanmai) blade made of stainless steel with a core of Japanese VG-10 steel. The blade is extremely thin and manually sharpened and has no…€ 219,00 € 159,00-15%
Tosa Matsunaga Aogami damascus Sujihiki (sashimi knife), 270 mmTosa Matsunaga Sujihiki, 270 mm
This Japanese chef's knife has a core of Japanese Aogami carbon steel with a damascus (multi-layer) protective layer on the outside. This double-sided sharpened knife is completely hand-forged by…€ 199,00 € 169,00-17%
Tosa Matsunaga Aogami damascus Sujihiki (sashimi knife), 300 mmTosa Matsunaga Sujihiki, 300 mm
This Japanese chef's knife has a core of Japanese Aogami carbon steel with a damascus (multi-layer) protective layer on the outside. This double-sided sharpened knife is completely hand-forged by…€ 229,00 € 189,00-20%
Brieto-PRO M1212 Sujihiki (Fish / carving knife) 270 mmBrieto-PRO M1212 Sujihiki,
Double-sided sharpened blade made of stainless Japanese Mo-V steel with dents in the blade to prevent sticking. The handle is made of hollow 18-8 stainless steel and this makes the knife resistant to…€ 249,00 € 199,00-18%
Tsunehisa Shāpu VG-10 Tsuchime damascus Sujihiki 240 mm (Sashimi knife/slicer)Tsunehisa Shāpu シャープ VG-10 Sujihiki, Japanese traditional handle,
Double-sided sharpened and laminated (Sanmai) blade made of stainless steel with a core of Japanese VG-10 steel. The blade is extremely thin and manually…€ 279,00 € 229,00
Meat / fish knives (carving knives)
A carving knife is traditionally used to cut (tranch) roasted meat. A meat fork is also used for this. In Japan these knives are mainly used to cut raw fish. The blade is somewhat thinner and narrower than a chef's knife for cutting more accurately. The blade length is between 180 and 300 mm. The Japanese meat knives are called Sujihiki (or Sujibiki) and are generally longer than western meat knives. Sujihiki knives are double-sided and are similar in functionality to traditional Yanagiba knives, although Yanagiba knives are thicker.
The knives below are sorted by price.
