[Guía de regalos 2024] Maestro del Sushi – SharpEdge

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★★★★★ calificación 4.9/5

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[Guía de regalos 2024] Maestro del Sushi

Los maestros del sushi pueden detectar un trozo de atún mal cortado desde el otro lado de la habitación. Se levantan al amanecer para seleccionar el pescado más fresco del mercado, examinando cada uno como si les fuera la vida en ello. Para ellos, cada corte de sashimi es una obra de arte, y corregirán a cualquiera que se atreva a utilizar la palabra "sushi" para describir los rollitos de California. Afilan y pulen sus cuchillos con reverencia porque una hoja desafilada es un insulto para el pescado fresco, y su idea de una noche de viernes salvaje es probar una nueva forma de enrollar maki con una estera de bambú, y por "salvaje" quieren decir impecablemente. disciplinado.

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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 Damasco 300 mm (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 Damasco 270 mm (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 Damasco 270 mm (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 Damasco 240 mm (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 300 mm (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!

New

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

Tojiro DP Yo Deba 240 mm (9,5")

Tojiro DP Yo Deba 240 mm (9,5")

Miki Takohiki Shirogami 300mm (11.8")_1

Miki Takohiki Shirogami 300 mm (11,8")

Miki Deba Shirogami 180mm (7.1")_1

Miki Deba Shirogami 180 mm (7,1")

Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")_1

Shirasagi Tsuchime Sakimaru Yanagi 270 mm (10,6")

Tsunehisa Yanagiba 240mm (9.5") LEFT_1

Tsunehisa Yanagiba 240 mm (9,5") IZQUIERDA

Miki Takohiki Shirogami 270mm (10.6")_1

Miki Takohiki Shirogami 270 mm (10,6")

Miki Deba Shirogami 165mm (6.5")_1

Miki Deba Shirogami 165 mm (6,5")

Miki Yanagiba Shirogami 270mm (10.6")_1

Miki Yanagiba Shirogami 270 mm (10,6")

Tsunehisa Usuba 165mm (6.5")_1

Tsunehisa Usuba 165mm (6,5")

Miki Yanagiba Shirogami 240mm (9.5")_1

Miki Yanagiba Shirogami 240 mm (9,5")

Hokiyama Shobu-Yanagiba 270mm (10.6")_1

Hokiyama Shobu-Yanagiba 270 mm (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 #2 210 mm (8,3") - HOJA

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

Furaibo Kakugata Usuba Shirogami #2 195 mm (7,7") - HOJA

Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 150 mm (5,9")

New

Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 150 mm (5,9")

Tojiro Yanagiba Left 270mm (10.6")_1

Tojiro Yanagiba Izquierda 270 mm (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 #1 195 mm (7,6") [Buffalo]

Furaibo Kakugata Usuba Shirogami #2 180mm - BLADE_1

Furaibo Kakugata Usuba Shirogami #2 180mm - HOJA

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.

Ahorre 20%

Rollo de cuchillos de cuero para chef SharpEdge [green] / capacidad para 6 cuchillos

152,00€ 190,00€

Wooden Knife Stand [8 knives]_1

Soporte para cuchillos de madera [8 knives]

Hokiyama Kakugata-Usuba 165mm (6.5")_1

Ahorre 20%

Hokiyama Kakugata-Usuba 165 mm (6,5")

144,00€ 180,00€

Tojiro Deba Left 150mm (5.9")_1

Tojiro Deba Izquierda 150 mm (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 #1 180 mm (7,1") [Buffalo]

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

Alicates Keiba para espinas de pescado - 120 mm (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.

Palillos Kaneka 305 mm (12,0")

Oroshigane [wasabi grater]_1

Oroshigane [wasabi grater]

Suehiro Ouka - #3000_1

Ahorre 20%

Suehiro Ouka - #3000

52,00€ 65,00€

Suehiro Cerax 1010 - #1000 [Cerax series]_1

Ahorre 20%

Suehiro Cerax 1010 - #1000 [Cerax series]

46,40€ 58,00€

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

Pinzas de hueso de pescado Tojiro Honenuki - 120 mm (4,7")

Suehiro Cerax 401 - #320 [Cerax series]_1

Ahorre 20%

Suehiro Cerax 401 - #320 [Cerax series]

41,60€ 52,00€

Tojiro Fish Scaler_1

Escalador de peces Tojiro

Japanese Fish Scaler_1

Escamador de pescado japonés

Naniwa Rust Eraser_1

Borrador de óxido Naniwa

Gift wrapping [Washi Japanese paper]_1

Envoltorio de regalo [Washi Japanese paper]