Traditional Japanese knives (other)
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Daimonya Ajikiri (Short Deba/fish knife) 105 mmDaimonya series Ajikiri.
Blade made of Japanese stainless steel. This short knife has been developed for cleaving meat and fish and is widely used in Japan for preparing whole fish. Because this knife is sharpened on one side,…€ 49,00 € 29,00
Kenmizaki Satomi Ajikiri Tsuchime, KZ-104, 110 mmKenmizaki Satomi Ajikiri, KZ-104
These Kenmizaki Satomi knives manufactured in Japan have a very good price/quality ratio. The blade of this knife is laminated rust resistant Japanese High-Carbon Molybdenum Vanadium steel in the…€ 39,00
Soba cutter (Japanese soba knife), 215 mmJapanese Soba cutter (Sobakiri),
Japanese style soba cutter of Japanese stainless steel. This knife is intended for cutting Japanese buckwheat noodles (Soba). The blade is very thin and manually sharpened and has no thickenings…€ 49,00-20%
Tosa Motokane Aogami Super funayuki kuroishi (universal knife), 165 mmTosa Motokane Funayuki 165 mm
This typical Japanese knife has a core of Japanese Aogami Super carbon steel with a protective layer (Sanmai) on the outside. This double-sided sharpened knife has a black (Kurochi) protective layer.…€ 149,00 € 119,00-17%
Kagemitsu 立山 Tateyama Nashiji, Kiritsuke Gyuto 240 mm (chef’s knife), ginsan steelKagemitsu Tateyama Kiritsuke Gyuto
Double-sided sharpened and laminated (Sanmai) blade made of stainless steel with a core of Japanese Ginsan steel. The blade is extremely thin and manually sharpened and has no thickening, which…€ 239,00 € 199,00
Hinokuni Shirogami #1 Chuka Hocho (Nakiri/vegetable knife) kuroichi Sanmai, Kersenhout -180 mm-Hinokuni Shirogami #1 Kuroichi, Cherry handle,
This sturdy Japanese cleaver (also called Chinese cleaver) has a sanmai forged core of Japanese Shirogami #1 (White-paper steel) (non-stainless) carbon steel. This double-sided…€ 239,00
