Fish Knives

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SG2 Burja - Prosciutto Knife 300mm (11.8")

224,00€ 280,00€

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The Kotetsu Sujihiki VG-10 Damascus 240mm (9.5") is a long and narrow Japanese slicer with visible hammer prints, a damascus pattern, and a classic Japanese (wa-style) pakka wood handle. It will impress anyone who appreciates aesthetically designed kitchen utensils.

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Kotetsu Sujihiki VG-10 Damascus 240mm (9.5") [pakka wood]

220,00€

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This Ajikiri SUJ-2 blade made by Yoshida Hamono is a Japanese knife for small fish. It's fitted with an octagonal rosewood handle which is topped with a cedar ferrule. The blade is forged from SUJ-2 steel with a hardness is 63-64 HRC, which holds its edge for a long time and is very easy to resharpen.

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Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9") [Rosewood-Cedar/Octagon]

88,00€ 110,00€

Burja - Prosciutto Knife 300mm (11.8")_1

Aichi Burja - Prosciutto Knife 300mm (11.8")

250,00€

Mcusta Slicer VG-10 Black Damascus 270mm (10.6")

290,00€

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Meet your new favorite power couple - The Carbons. The set consists of Yoshida Ajikiri 100mm (3.9") and Yoshida Santoku Funayuki 155mm (6.1"). Small yet fierce, these two hand-forged knives are made from high-carbon SUJ-2 steel (63-64 HRC), known for its fine sharpness, long edge retention, and ease of sharpening.

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The Carbons [Funayuki & Ajikiri SET]

196,00€ 245,00€

ZDP-189 Burja - Prosciutto Knife 300mm (11.8")

320,00€

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 300mm (11.8") [Ebony]

500,00€

Mcusta Boning VG-10 Black Damascus 165mm (6.4") with a core from stainless VG-10 steel is fitted with a pakka wood handle with mosaic pin. Excellent knife for separating meat from bones, a SharpEdge exclusive by the Mcusta Zanmai smithy. The 33-layer black Damascus pattern is unique to each blade, making it one of a kind.

Mcusta Boning VG-10 Black Damascus 165mm (6.5")

220,00€

Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")

280,00€

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[SET] Mcusta Meat Master [slicer + boning]

433,50€ 510,00€

Kurosaki Sujihiki Gekko from the Gekko line is the work of a talented master blacksmith Yu Kurosaki. The minimalistic, lightweight, perfectly balanced blade is treated to a high polish. The knife features new VG-XEOS steel (61 HRC), which has excellent resistance to wear and corrosion, and is fitted with an oak handle.

Yu Kurosaki Sujihiki Gekko VG-XEOS Migaki 270mm (10.6”)

410,00€

Makiri Hocho Hammer 135mm (5.3")

95,00€

Presenting a knife designed specifically for the difficult task of separating meat from bone. Suitable for various types of meat - for trimming, boning and other butchering work. The blade length is 160 mm. Suitable for cooking enthusiasts and professional chefs alike. The core of the blade has a high-polish finish and is forged out of VG-5 (High Carbon Molybdenum Vanadium Steel) steel hardened to 61 HRC.

Tamahagane "SAN" Boning 160mm (6.3")

140,00€

Senzo Boning AUS-10 165mm (6.5")

135,00€

Kawamura Sakimaru Takohiki Shirogami #1 300mm (11.8")

900,00€

Miki Deba Shirogami 150mm (5.9")

225,00€

Yoshida Ai-Deba Kuro-uchi 170mm (6.7")

110,00€

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Hokiyama Sujihiki SLD Nashiji 240mm (9.5") is made from semi-stainless SLD steel that combines ease of maintenance with impressively long edge retention. The minimalistic blade finish is a combination of nashiji and matte migaki. Its length makes it perfect as a gift and for all those who prefer smaller mighty blades.

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Hokiyama Sujihiki SLD Nashiji 240mm (9.5") - BLADE

180,00€

Tamahagane "SAN" Boning (Flex) 160mm (6.3")

135,00€

Tsunehisa Yanagiba 270mm (10.6")

270,00€

Tojiro Miroshi Deba Shirogami 210mm (8.3")_1

Tojiro Mioroshi Deba Shirogami 210mm (8.3")

180,00€

Tamahagane "TSUBAME" Sujihiki 270mm (10.6")

165,00€

Kuro-uchi Ajikiri 100mm (3.9") - BLADE_1

Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9") - BLADE

55,00€

Miki Deba Shirogami 180mm (7.1")

285,00€

Hokiyama Shobu-Yanagiba 240mm (9.5")

190,00€

Tamahagane "TSUBAME" Sashimi-Slicer 270mm (10.6")

175,00€

Miki Takohiki Shirogami 270mm (10.6")

255,00€

Miki Deba Shirogami 165mm (6.5")

255,00€

Tojiro Yanagiba Left 270mm (10.6")

170,00€

Tojiro Deba Left 180mm (7.1")

170,00€

Tojiro Deba Left 165mm (6.5")

155,00€

Yoshida Ryo-Deba Kuro-uchi 170mm (6.7")

150,00€

Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebony 255mm (10")

440,00€

New

This Ajikiri SUJ-2 blade made by Yoshida Hamono is a Japanese knife for small fish. It's fitted with an oval rosewood handle which is topped with a cedar ferrule. The blade is forged from SUJ-2 steel with a hardness is 63-64 HRC, which holds its edge for a long time and is very easy to resharpen.

New

Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9") [Rosewood-Cedar/Oval]

105,00€

Nigara Sujihiki SG2 Tsuchime Wa Ebony 240mm (9.4")

420,00€

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SG2 Burja - Prosciutto Knife 300mm (11.8") - BLADE

184,00€ 230,00€

Yaxell Ketu Boning 150mm (5.9")

280,00€

Hatsukokoro Shirasagi Yanagi Shirogami #2 Migaki 270mm (10.6")

270,00€

Miki Yanagiba Shirogami 270mm (10.6")

245,00€

Hokiyama Shobu-Yanagiba 300mm (11.8")

240,00€

Harukaze VG-1 Slicer 270mm (10.6") [ROSEWOOD]

230,00€

Tamahagane "TSUBAME" Sashimi-Slicer 240 mm Tamahagane Tsubame Slicer knife is primarily intended for long pulls and precise cuts of meat and fish. The 240mm (9.5") version is designed for medium-sized fish and pieces of meat. A matte blade finish, featured with the core VG-5 steel hardened to 61 HRC.

Tamahagane "TSUBAME" Sashimi-Slicer 240mm (9.5")

230,00€

Tamahagane "SAN" Sujihiki (Fluted) 270mm (10.6")

220,00€

Hokiyama Shobu-Yanagiba 270mm (10.6")

210,00€

Tojiro Boning DP Pro 180mm (7.1")

181,00€

Tojiro Deba Left 150mm (5.9")

140,00€

Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9") [Magnolia]

70,00€