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  • -41%

    Daimonya Ajikiri (Short Deba/fish knife) 105 mm
    Daimonya Ajikiri (Short Deba/fish knife) 105 mm

    Daimonya 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 mm
    Kenmizaki Satomi Ajikiri Tsuchime, KZ-104, 110 mm

    Kenmizaki 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 mm
    Soba cutter (Japanese soba knife), 215 mm

    Japanese 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 mm
    Tosa Motokane Aogami Super funayuki kuroishi (universal knife), 165 mm

    Tosa 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 steel
    Kagemitsu 立山 Tateyama Nashiji, Kiritsuke Gyuto 240 mm (chef’s knife), ginsan steel

    Kagemitsu 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
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Traditional Japanese knives (other)

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