Meat Knives

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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]

208,25€ 245,00€

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€

Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")

280,00€

Tamahagane "TSUBAME" Sujihiki 210mm (8.3")

140,00€

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

175,00€

Tamahagane "TSUBAME" Sujihiki 270mm (10.6")

165,00€

Kumokage Honesuki Aogami #2 Kuro-uchi Damascus 150mm (5.9")

165,00€

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

500,00€

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

320,00€

The Tsunehisa Sakimaru Sujihiki Aogami #2 270mm is a traditional Japanese knife used for preparing meat and fish, especially sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana. Made from Aogami #2 high-carbon steel, fitted with a rosewood japanese handle.

Tsunehisa Sakimaru Sujihiki Aogami 270mm (10.6")

270,00€

Tojiro DP Garasuki 150mm (5.9")

125,00€

The Tsunehisa Sakimaru Sujihiki Aogami #2 300mm is a traditional Japanese knife used for preparing meat and fish, especially for sashimi and nigiri sushi. The name sakimaru refers to the tanto tip, which is one of the main features of a katana.

Tsunehisa Aogami Sakimaru Sujihiki 300mm (11.8")

300,00€

Tsunehisa Aogami #2 Kawahagi 95mm (3.7")

105,00€

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

900,00€

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 flexible blade gets you better access to tighter spots when separating meat from the bones and when removing skin of the fish.

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

135,00€

Hokiyama Slicer AUS-10 Damascus 270mm (10.6") - BLADE

230,00€

Mcusta Slicer Damascus Classic D 270mm (10.6")

290,00€

New

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.

New

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

180,00€

Miki Takohiki Shirogami 270mm (10.6")

255,00€

Hokiyama Yanagiba Shirogami 300mm (11.8")

305,00€

Yu Kurosaki Sujihiki Senko Ei SG2 270mm (10.6") [Rosewood]

485,00€

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

230,00€

Miki Yanagiba Shirogami 270mm (10.6")

245,00€

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

440,00€

Mcusta Garasuki Supreme Twisted 145mm (5.7")

220,00€

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Great set for meat lovers! ZDP-189 Burja is the first Japanese-made prosciutto knife. Designed by SharpEdge, forged by Japanese smithy Suncraft, based in the famous blacksmith town of Seki, optimized for cutting prosciutto. ZDP-189 Petty complements it, taking care of all smaller cutting tasks the burja is too big for.

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ZDP-189 Silver Set [Petty + Slicer]

437,75€ 515,00€

Tamahagane "SAN" Boning 160mm (6.3")

140,00€

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€

SG2 Burja - Prosciutto Knife 300mm (11.8")

280,00€

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€

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€

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

220,00€

Tojiro Boning DP Pro 180mm (7.1")

181,00€

Miki Yanagiba Shirogami 240mm (9.5")

215,00€

Tamahagane "TSUBAME" Sashimi-Slicer 210mm

155,00€

New

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 270mm (10.6") [Ebony]

470,00€

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[SET] Mcusta Meat Master [slicer + boning]

433,50€ 510,00€

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

420,00€

Yaxell Ketu Boning 150mm (5.9")

280,00€

Nigara Sakimaru Sujihiki SG2 Damascus 270mm (10.6")

675,00€

Saji Sujihiki Rainbow Damascus 240mm (9.5") is definitely not just a looker. The core is made of R2/SG2 powder steel, tempered to 63-64 HRC, clad into layers of rust-resistant stainless steel, to which nickel was added to get a unique dark Damascus pattern. Fitted with an ironwood handle. A great example of usable art!

Saji Sujihiki R2 Ironwood 240mm (9.5")

650,00€

Miki Takohiki Shirogami 300mm (11.8")

295,00€

Tamahagane "TSUBAME" Sujihiki 240mm (9.5")

175,00€

Tanaka Sakimaru-Takohiki VG-10 Damascus 300mm (11.8")

1.100,00€

Mcusta Boning Damascus Classic D 165mm (6.5")

220,00€

Tojiro Slicer 300mm (11.8")

195,00€