[Gift guide 2024] Sushi Master – SharpEdge

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[Gift guide 2024] Sushi Master

Sushi masters can spot an improperly sliced piece of tuna from across the room. They rise at dawn to select the freshest fish at the market, examining each one as if their life depended on it. For them, each cut of sashimi is an art piece, and they will correct anyone who dares use the word "sushi" to describe California rolls. They sharpen and polish their knives with reverence because a dull blade is an insult to the fresh fish, and their idea of a wild Friday night is testing a new way to roll maki with a bamboo mat – and by “wild,” they mean impeccably disciplined.

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Get 20% OFF our select gift collection, or use the promo code SHARPGIFTS12 for a 12% discount on any full-priced item with purchases over 100€.

The quality and craftsmanship of this knife is simply superb - from the beautifully polished choil to the unique damascus pattern that surrounds the spine of the blade and extends to its back. The outer layers of the blade have a pearl mosaic-like appearance, which you won't find often even in the most high-end blades.

Nigara Kurozome Yanagiba Aogami #2 Damascus 300mm (11.8")

Nigara Kurozome Sakimaru Yanagiba Aogami #2 Damascus 270mm (10.6") is a traditional single-bevel Japanese knife used for preparing meat and raw fish, especially sashimi and nigiri sushi, and meat. Its length allows the user to slice different types of protein in one single pulling motion.

Nigara Kurozome Sakimaru Yanagiba Aogami #2 Damascus 270mm (10.6")

The quality and craftsmanship of this Nigara Kurozome Yanagiba Aogami #2 Damascus 270mm (10.6") is simply superb - from the beautifully polished choil to the unique damascus pattern that surrounds the spine of the blade and extends to its back. The outer layers of the blade have a pearl mosaic-like appearance, which you won't find often even in the most high-end blades.

Nigara Kurozome Yanagiba Aogami #2 Damascus 270mm (10.6")

Nigara Kurozome Kiritsuke Yanagiba Aogami #2 Damascus 240mm (9.4") is a traditional single-bevel Japanese knife used for preparing meat and raw fish, especially sashimi and nigiri sushi, and meat. Its length allows the user to slice different types of protein in one single pulling motion, that will – together with the razor-sharp single bevel blade – birth smooth, shiny cuts.

Nigara Kurozome Kiritsuke Yanagiba Aogami #2 Damascus 240mm (9.4")

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 300mm (11.8") [Ebony] is a traditional Japanese knife used for preparing meat and raw fish. It slices protein in one single pulling motion, creating smooth, shiny cuts. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance.

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

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 270mm (10.6") [Ebony] is a traditional Japanese knife used for preparing meat and raw fish. It slices protein in one pulling motion, creating smooth, shiny cuts. Its SG2 powder steel core ensures long-lasting sharpness with little to no maintenance. A beast of a knife!

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

Tojiro DP Yo Deba 240mm (9.5")

Tojiro DP Yo Deba 240mm (9.5")

Miki Takohiki Shirogami 300mm (11.8")_1

Miki Takohiki Shirogami 300mm (11.8")

Miki Deba Shirogami 180mm (7.1")_1

Miki Deba Shirogami 180mm (7.1")

Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")_1

Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")

Tsunehisa Yanagiba 240mm (9.5") LEFT_1

Tsunehisa Yanagiba 240mm (9.5") LEFT

Miki Takohiki Shirogami 270mm (10.6")_1

Miki Takohiki Shirogami 270mm (10.6")

Miki Deba Shirogami 165mm (6.5")_1

Miki Deba Shirogami 165mm (6.5")

Miki Yanagiba Shirogami 270mm (10.6")_1

Miki Yanagiba Shirogami 270mm (10.6")

Tsunehisa Usuba 165mm (6.5")_1

Tsunehisa Usuba 165mm (6.5")

Miki Yanagiba Shirogami 240mm (9.5")_1

Miki Yanagiba Shirogami 240mm (9.5")

Hokiyama Shobu-Yanagiba 270mm (10.6")_1

Hokiyama Shobu-Yanagiba 270mm (10.6")

Miki Usuba Shirogami 165mm (6.5")_1

Miki Usuba Shirogami 165mm (6.5")

Furaibo Kakugata Usuba Shirogami #2 210mm (8.3") - BLADE_1

Furaibo Kakugata Usuba Shirogami #2 210mm (8.3") - BLADE

Furaibo Kakugata Usuba Shirogami #2 195mm (7.7") - BLADE_1

Furaibo Kakugata Usuba Shirogami #2 195mm (7.7") - BLADE

Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 150mm (5.9")

New

Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 150mm (5.9")

Tojiro Yanagiba Left 270mm (10.6")_1

Tojiro Yanagiba Left 270mm (10.6")

Kakugata Usuba is forged from Shirogami #1, one of the purest and most traditional steels used in Japanese knife manufacturing. Fitted with a Japanese handle made of magnolia wood topped with a buffalo horn ferrule, this minimalistic knife showcases the qualities of traditional Japanese blades we like most.

Tojiro Kakugata Usuba Shirogami #1 195mm (7.6") [Buffalo]

Furaibo Kakugata Usuba Shirogami #2 180mm - BLADE_1

Furaibo Kakugata Usuba Shirogami #2 180mm - BLADE

Chefs Leather Knife Roll is a must for every professional chef or passionate home cook with a large arsenal of kitchen tools. An elegant and safe way to store and transport your knives and kitchen accessories wherever the job takes you. This Chefs Leather Knife Roll is made of dark green suede leather, holds 6 knives.

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SharpEdge Chef's Leather Knife Roll [green] / holds 6 knives

152,00€ 190,00€

Wooden Knife Stand [8 knives]_1

Wooden Knife Stand [8 knives]

Hokiyama Kakugata-Usuba 165mm (6.5")_1

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Hokiyama Kakugata-Usuba 165mm (6.5")

144,00€ 180,00€

Tojiro Deba Left 150mm (5.9")_1

Tojiro Deba Left 150mm (5.9")

Kakugata Usuba is forged from Shirogami #1, one of the purest and most traditional steels used in Japanese knife manufacturing. Fitted with a traditional Japanese handle made of magnolia wood topped with a buffalo horn ferrule, this minimalistic knife showcases the qualities of traditional Japanese blades we like most.

Tojiro Kakugata Usuba Shirogami #1 180mm (7.1") [Buffalo]

Keiba Fish Bone Plier - 120mm (4.7")_1

Keiba Fish Bone Pliers - 120mm (4.7")

Kaneka Chopsticks 305mm (12.0")_1 Kaneka Chopsticks are 305 mm long, made of stainless steel, the handle is made of magnolia and buffalo horn. They are extremely widespread and popular among Japanese professional chefs, where they are indispensable in baking tempura, as they can be used safely and comfortably over a hot stove due to their length.

Kaneka Chopsticks 305mm (12.0")

Oroshigane [wasabi grater]_1

Oroshigane [wasabi grater]

Suehiro Ouka - #3000_1

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Suehiro Ouka - #3000

52,00€ 65,00€

Suehiro Cerax 1010 - #1000 [Cerax series]_1

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Suehiro Cerax 1010 - #1000 [Cerax series]

46,40€ 58,00€

Tojiro Honenuki Fish Bone Tweezers - 120mm (4.7")_1

Tojiro Honenuki Fish Bone Tweezers - 120mm (4.7")

Suehiro Cerax 401 - #320 [Cerax series]_1

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Suehiro Cerax 401 - #320 [Cerax series]

41,60€ 52,00€

Tojiro Fish Scaler_1

Tojiro Fish Scaler

Japanese Fish Scaler_1

Japanese Fish Scaler

Naniwa Rust Eraser_1

Naniwa Rust Eraser

Gift wrapping [Washi Japanese paper]_1

Gift wrapping [Washi Japanese paper]