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★★★★★ Bewertung 4.9/5
Kotetsu Sujihiki VG-10 Damaskus 240 mm (9,5 Zoll) [pakka wood]
SG2 Burja – Prosciuttomesser 300 mm (11,8 Zoll)
Aichi Burja - Schinkenmesser 300 mm (11,8 Zoll)
Mcusta Slicer VG-10 Schwarz Damaskus 270 mm (10,6 Zoll)
Die Kohlenstoffe [Funayuki & Ajikiri SET]
Kumokage Honesuki Aogami #2 Kuro-uchi Damast 150mm (5,9")
ZDP-189 Burja – Schinkenmesser 300 mm (11,8 Zoll)
Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 300 mm (11,8 Zoll) [Ebony]
Hayabusa Sujihiki Aogami Super Ebony 270 mm (10,6 Zoll)
Tojiro DP Garasuki 150 mm (5,9 Zoll)
Mcusta Boning VG-10 Schwarzer Damast 165mm (6,5")
Shirasagi Tsuchime Sakimaru Yanagi 270 mm (10,6 Zoll)
[SET] Mcusta-Fleischmeister [slicer + boning]
Yu Kurosaki Sujihiki Gekko VG-XEOS Migaki 270 mm (10,6 Zoll)
Tsunehisa Aogami #2 Kawahagi 95mm (3,7")
Senzo Boning AUS-10 165 mm (6,5 Zoll)
Kawamura Sakimaru Takohiki Shirogami #1 300mm (11,8")
Hokiyama Sujihiki SLD Nashiji 240 mm (9,5 Zoll) – KLINGE
Tamahagane „SAN“ Entbeinung 160 mm (6,3 Zoll)
Tamahagane „SAN“ Boning (Flex) 160 mm (6,3 Zoll)
Tamahagane „TSUBAME“ Sujihiki 270 mm (10,6 Zoll)
Mcusta Hobel Damascus Classic D 270 mm (10,6 Zoll)
Tamahagane „TSUBAME“ Sashimi-Schneider 270 mm (10,6 Zoll)
Miki Takohiki Shirogami 270 mm (10,6 Zoll)
Yoshida Ryo-Deba Kuro-uchi 170mm (6,7")
Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebenholz 255 mm (10 Zoll)
ZDP-189 Silberset [Petty + Slicer]
Nigara Sujihiki SG2 Tsuchime Wa Ebenholz 240 mm (9,4 Zoll)
SG2 Burja – Prosciuttomesser 300 mm (11,8 Zoll) – KLINGE
Yu Kurosaki Sujihiki Senko Ei SG2 270mm (10,6") [Rosewood]
Yaxell Ketu Boning 150 mm (5,9 Zoll)
Miki Yanagiba Shirogami 270 mm (10,6 Zoll)
Harukaze VG-1 Allesschneider 270 mm (10,6 Zoll) [ROSEWOOD]
Tamahagane „TSUBAME“ Sashimi-Schneider 240 mm (9,5 Zoll)
Tamahagane „SAN“ Sujihiki (geriffelt) 270 mm (10,6 Zoll)
Tojiro Aufschnittmaschine 300 mm (11,8 Zoll)
Tojiro Boning DP Pro 180 mm (7,1 Zoll)
Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 270mm (10,6") [Ebony]
Miki Yanagiba Shirogami 240 mm (9,5 Zoll)
Miki Takohiki Shirogami 300 mm (11,8 Zoll)
Tanaka Sakimaru-Takohiki VG-10 Damast 300 mm (11,8 Zoll)
Mcusta Boning Damascus Classic D 165 mm (6,5 Zoll)
Mcusta Sujihiki Hybrid Splash 240 mm (9,5 Zoll)
Mcusta Sujihiki Hybrid Splash 270 mm (10,6 Zoll)
Mcusta Garasuki Hybrid 145 mm (5,7 Zoll)
Tsunehisa Sakimaru Sujihiki Aogami 270mm (10,6")
Tsunehisa Aogami Sakimaru Sujihiki 300mm (11,8")
Hokiyama Slicer AUS-10 Damaskus 270 mm (10,6 Zoll) – KLINGE
![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.](http://sharpedgeshop.com/cdn/shop/files/NigaraSujihikiSG2KurouchiTsuchime300mm_11.8__Ebony__420110221614_1_360x.jpg?v=1713872968)
![[SET] Mcusta-Fleischmeister [slicer + boning]](http://sharpedgeshop.com/cdn/shop/files/McustaMeatMasterSet_00523_360x.jpg?v=1710333362)
![Yu Kurosaki Sujihiki Senko Ei SG2 270mm (10,6") [Rosewood]](http://sharpedgeshop.com/cdn/shop/files/YuKurosakiSenkoEiSujihiki270mm_410110201392_3_360x.jpg?v=1731682237)
![Harukaze VG-1 Slicer 270mm (10.6") [ROSEWOOD]_1](http://sharpedgeshop.com/cdn/shop/products/41011120938__Palisander_360x.jpg?v=1654693435)
![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!](http://sharpedgeshop.com/cdn/shop/files/NigaraSujihikiSG2KurouchiTsuchime270mm_10.6_Ebony__420110201576_1_360x.jpg?v=1724336624)
