Couteaux à poisson

New

This Ajikiri SUJ-2 blade made by Yoshida Hamono is a Japanese knife for small fish. It's fitted with an octagonal rosewood handle which is topped with a cedar ferrule. The blade is forged from SUJ-2 steel with a hardness is 63-64 HRC, which holds its edge for a long time and is very easy to resharpen.

New

Yoshida Ajikiri SUJ-2 Kuro-uchi 100 mm (3,9") [Rosewood-Cedar/Octagon]

110,00€

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

SG2 Burja - Couteau à prosciutto 300 mm (11,8")

280,00€

Burja - Prosciutto Knife 300mm (11.8")_1

Aichi Burja - Couteau à Jambon 300mm (11.8")

250,00€

New

This Ajikiri SUJ-2 blade made by Yoshida Hamono is a Japanese knife for small fish. It's fitted with an oval rosewood handle which is topped with a cedar ferrule. The blade is forged from SUJ-2 steel with a hardness is 63-64 HRC, which holds its edge for a long time and is very easy to resharpen.

New

Yoshida Ajikiri SUJ-2 Kuro-uchi 100 mm (3,9") [Rosewood-Cedar/Oval]

105,00€

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 Damas Noir 270mm (10.6")

290,00€

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

280,00€

Tamahagane "TSUBAME" Sujihiki 210mm (8.3")

140,00€

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

Trancheuse à Sashimi Tamahagane "TSUBAME" 270 mm (10,6")

175,00€

Tamahagane "TSUBAME" Sujihiki 270mm (10.6")

165,00€

Sauvegarder 15%

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.

Sauvegarder 15%

Les Carbones [Funayuki & Ajikiri SET]

208,25€ 245,00€

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 300 mm (11,8") [Ebony]

500,00€

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

ZDP-189 Burja - Couteau à prosciutto 300 mm (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 270 mm (10,6")

270,00€

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 300 mm (11,8")

300,00€

Hokiyama Shobu-Yanagiba 240 mm (9,5")

190,00€

Kawamura Sakimaru Takohiki Shirogami #1 300 mm (11,8")

900,00€

Marteau Makiri Hocho 135 mm (5,3")

95,00€

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 Damas 270mm (10.6")

760,00€

Miki Deba Shirogami 180mm (7.1")

285,00€

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" Désossage (Flex) 160mm (6.3")

135,00€

Yoshida Ai-Deba Kuro-uchi 170 mm (6,7")

110,00€

Kuro-uchi Ajikiri 100mm (3.9") - BLADE_1

Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9") - LAME

55,00€

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 Damas 270mm (10.6")

740,00€

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") - LAME

180,00€

Miki Takohiki Shirogami 270 mm (10,6")

255,00€

Tojiro Yanagiba Gauche 270mm (10.6")

170,00€

Tojiro Miroshi Deba Shirogami 210mm (8.3")_1

Tojiro Mioroshi Deba Shirogami 210 mm (8,3")

180,00€

Hokiyama Yanagiba Shirogami 300 mm (11,8")

305,00€

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

SG2 Burja - Couteau à Prosciutto 300mm (11.8") - LAME

230,00€

Miki Deba Shirogami 165 mm (6,5")

255,00€

Miki Deba Shirogami 150 mm (5,9")

225,00€

Miki Yanagiba Shirogami 270mm (10.6")

245,00€

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

440,00€

Tamahagane "SAN" Désossage 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 270 mm (10,6")

410,00€

Kajiwara Deba Kuro-uchi Aogami 135mm (5.3")_1

Kajiwara Deba Kuro-uchi Shirogami 135 mm (5,3")

165,00€

Tojiro Deba Gauche 165mm (6.5")

155,00€

Tsunehisa Yanagiba 240 mm (9,5")

250,00€

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

Trancheuse Harukaze VG-1 270 mm (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" Trancheur Sashimi 240 mm (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 Damas Noir 165mm (6.5")

220,00€

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 (cannelé) 270 mm (10,6")

220,00€

Tojiro Désossage DP Pro 180mm (7.1")

181,00€

Miki Yanagiba Shirogami 240 mm (9,5")

215,00€

Tojiro Deba Gauche 180mm (7.1")

170,00€

Tamahagane "TSUBAME" Sashimi-Slicer 210mm Tamahagane Tsubame Slicer knife is primarily intended for long pulls and precise cuts of meat and fish. The 210mm (8.3") version is the shortest of the slicers, designed for small to medium-sized fish and pieces of meat. A matte blade finish, featured with the core VG-5 steel hardened to 61 HRC.

Tamahagane "TSUBAME" Trancheuse Sashimi 210mm

155,00€

Tojiro Deba Gauche 150mm (5.9")

140,00€

Yoshida Ajikiri SUJ-2 Kuro-uchi 100 mm (3,9") [Magnolia]

70,00€