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KEINE EINFUHRZÖLLE UND GEBÜHREN Alle Preise sind Endpreise

KEINE EINFUHRZÖLLE UND GEBÜHREN Alle Preise sind Endpreise

Fleischmesser

Explore our meat knives collection, featuring slicer and sujihiki knives (for cutting and slicing meat), and boning knives of various shapes, including honesuki (for poultry deboning), boning (for general deboning), garasuki (a larger boning knife, ideal for poultry), and hankotsu (a tough, sturdy knife designed for butchering, cutting through meat, and trimming fat, with a reverse tanto tip for piercing through skin and joints). Each knife is designed to handle specific tasks, ensuring precision and ease in meat preparation.

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SG2 Burja - Prosciutto Knife 300mm (11.8")_1

SG2 Burja – Prosciuttomesser 300 mm (11,8 Zoll)

Mcusta Slicer VG-10 Black Damascus 270mm (10.6") with a core from stainless VG-10 steel is fitted with a pakka wood handle. Excellent sujihiki knife for long and precise cuts of meat and fish, a rare piece by the Mcusta Zanmai smithy. The 33-layer black Damascus pattern is unique to each blade, making it one of a kind.

Mcusta Slicer VG-10 Schwarz Damaskus 270 mm (10,6 Zoll)

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.

Kotetsu Sujihiki VG-10 Damaskus 240 mm (9,5 Zoll) [pakka wood]

SG2 Burja - Prosciutto Knife Sandalwood 300mm (11.8") [limited]

SG2 Burja - Prosciutto-Messer Sandelholz 300mm (11,8")

ZDP-189 Burja - Prosciutto Knife 300mm (11.8")_1

ZDP-189 Burja – Schinkenmesser 300 mm (11,8 Zoll)

[SET] Mcusta-Fleischmeister [slicer + boning]

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[SET] Mcusta-Fleischmeister [slicer + boning]

433,50€ 510,00€

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 300 mm (11,8 Zoll) [Ebony]

Tojiro DP Garasuki 150mm (5.9")_1

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Tojiro DP Garasuki 150 mm (5,9 Zoll)

125,00€
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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")

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 270 mm (10,6 Zoll)

Hayabusa Sujihiki Aogami Super Ebony 270mm knife with an elegant ebony handle, showcasing its long, sharp blade ideal for precise slicing tasks

New

Hayabusa Sujihiki Aogami Super Ebony 270 mm (10,6 Zoll)

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 Schwarzer Damast 165mm (6,5")

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

Tamahagane „TSUBAME“ Sashimi-Schneider 270 mm (10,6 Zoll)

Mcusta Slicer Damascus Classic D 270mm (10.6")_1

Mcusta Hobel Damascus Classic D 270 mm (10,6 Zoll)

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.

Hokiyama Sujihiki SLD Nashiji 240 mm (9,5 Zoll) – KLINGE

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 Silberset [Petty + Slicer]

437,75€ 515,00€

SG2 Burja - Prosciutto Knife 300mm (11.8") - BLADE_1

SG2 Burja – Prosciuttomesser 300 mm (11,8 Zoll) – KLINGE

Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebenholz 255 mm (10 Zoll)

Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa Ebenholz 255 mm (10 Zoll)

Senzo Boning AUS-10 165mm (6.5")_1

Senzo Boning AUS-10 165 mm (6,5 Zoll)

Tsunehisa Slicer VG-1 270mm (10,6") [Rosewood-Cedar]

New

Tsunehisa Slicer VG-1 270mm (10,6") [Rosewood-Cedar]

Tojiro Boning DP Pro 180mm (7.1")_1

Tojiro Boning DP Pro 180 mm (7,1 Zoll)

Tamahagane "SAN" Sujihiki 210mm (8,3")

New

Tamahagane "SAN" Sujihiki 210mm (8,3")

Hayabusa Sujihiki VG-10 Tsuchime Damast-Ebenholz 270 mm (10,6 Zoll)

New

Hayabusa Sujihiki VG-10 Tsuchime Damast-Ebenholz 270 mm (10,6 Zoll)

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!

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 270mm (10,6") [Ebony]

Mcusta Sujihiki Supreme Twisted_1

Mcusta Sujihiki Supreme Twisted 270 mm (10,6 Zoll)

Nigara Sujihiki SG2 Tsuchime Wa Ebenholz 240 mm (9,4 Zoll)

Nigara Sujihiki SG2 Tsuchime Wa Ebenholz 240 mm (9,4 Zoll)

Tanaka Slicer SG2 Eisenholz 330 mm (13 Zoll)

Tanaka Slicer SG2 Eisenholz 330 mm (13 Zoll)

Yu Kurosaki Sujihiki Senko Ei SG2 270mm (10,6") [Rosewood]

Yu Kurosaki Sujihiki Senko Ei SG2 270mm (10,6") [Rosewood]

Harukaze VG-1 Slicer 270mm (10.6") [ROSEWOOD]_1

Tsunehisa Slicer VG-1 270mm (10,6") [Rosewood]

Tamahagane "SAN" Sujihiki (Fluted) 270mm (10.6")_1Tamahagane San Sujihiki (or slicer) knife is primarily intended for long pulls and precise cuts of meat and fish. Dimples on the blade also have a practical function: the air in the clefts acts as an anti-stick coating between the knife and the food and reduces the drag during cutting.

Tamahagane „SAN“ Sujihiki (geriffelt) 270 mm (10,6 Zoll)

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-Schneider 240 mm (9,5 Zoll)

Tojiro Slicer 300mm (11.8")_1

Tojiro Aufschnittmaschine 300 mm (11,8 Zoll)

Mcusta Sujihiki Hybrid Splash 240mm (9.5")_1

Mcusta Sujihiki Hybrid Splash 240 mm (9,5 Zoll)

Mcusta Sujihiki Hybrid Splash 270mm (10.6")_1

Mcusta Sujihiki Hybrid Splash 270 mm (10,6 Zoll)

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.

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Tamahagane „SAN“ Boning (Flex) 160 mm (6,3 Zoll)

135,00€
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Kumokage Honesuki Aogami #2 Kuro-uchi Damascus 150mm (5.9")_1

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Kumokage Honesuki Aogami #2 Kuro-uchi Damast 150mm (5,9")

165,00€
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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.

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Tamahagane „SAN“ Entbeinung 160 mm (6,3 Zoll)

140,00€
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Kato Yuki Honesuki Shirogami #2 150mm (5,9")

185,00€
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Mcusta Boning Damascus Classic D 165mm (6.5")_1

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Mcusta Boning Damascus Classic D 165 mm (6,5 Zoll)

220,00€
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Tamahagane "TSUBAME" Sujihiki 270mm (10.6")_1

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Tamahagane „TSUBAME“ Sujihiki 270 mm (10,6 Zoll)

165,00€
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Kurosaki Sujihiki Fujin is the work of the talented blacksmith Yu Kurosaki. The lightweight, perfectly balanced blade has a unique tsuchime and damascus finish. The knife is made of VG-10 stainless steel (60-61 HRC), which has excellent resistance to wear and corrosion, and is fitted with a rosewood octagonal handle.

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Yu Kurosaki Sujihiki Fujin VG-10 270 mm (10,6 Zoll)

440,00€
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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.

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Yu Kurosaki Sujihiki Gekko VG-XEOS Migaki 240 mm (9,4 Zoll)

355,00€
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Yaxell Ketu Boning 150 mm (5,9 Zoll)

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Yaxell Ketu Boning 150 mm (5,9 Zoll)

280,00€
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Tanaka Sujihiki Aogami #2 Nashiji Kuro-uchi 255mm (10")_1

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Tanaka Sujihiki Aogami #2 Nashiji Kuro-uchi 255mm (10")

420,00€
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Nigara Kiritsuke-Sujihiki SG2 Tsuchime Wa 255mm (10")_1

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

420,00€
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Tsunehisa Sujihiki Kuro-uchi Rosewood 270mm (10.6")_1

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Tsunehisa Sujihiki Kuro-uchi 270 mm (10,6 Zoll) [Rosewood]

295,00€
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Nigara Kiritsuke-Sujihiki SG2 Damascus Maplewood 255mm (10")_1

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Nigara Kiritsuke-Sujihiki SG2 Damast-Ahornholz 255 mm (10 Zoll)

700,00€
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Kumokage Kiri-Sujihiki Aogami #2 Kuro-uchi Damaskus 250mm (9,8")

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Kumokage Kiri-Sujihiki Aogami #2 Kuro-uchi Damaskus 250mm (9,8")

250,00€
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Jetzt sind das viele Optionen! Es kann schwierig sein, das Endergebnis zu visualisieren und zu sehen, ob der gewählte Griff und die Klinge gut zusammenpassen.

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