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★★★★★ note 4.9/5

Couteaux à viande

Explorez notre collection de couteaux à viande, comprenant des couteaux trancheurs et sujihiki (pour couper et trancher la viande), ainsi que des couteaux à désosser de différentes formes, y compris honesuki (pour le désossage de la volaille), boning (pour le désossage général), garasuki (un couteau à désosser plus grand, idéal pour la volaille), et hankotsu (un couteau robuste et solide conçu pour la boucherie, couper la viande et parer la graisse, avec une pointe tanto inversée pour percer la peau et les articulations). Chaque couteau est conçu pour accomplir des tâches spécifiques, garantissant précision et facilité dans la préparation de la viande.

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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.

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Mcusta Slicer VG-10 Damas Noir 270mm (10.6")

€220,40 €290,00

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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.

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Kotetsu Sujihiki VG-10 Damas 240mm (9.5") [pakka wood]

€167,20 €220,00

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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.

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Mcusta Boning VG-10 Damas Noir 165mm (6.5")

€167,20 €220,00

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[SET] Maître de la viande Mcusta [slicer + boning]

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[SET] Maître de la viande Mcusta [slicer + boning]

€387,60 €510,00

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

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

€212,80 €280,00

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

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

€174,80 €230,00

Kai Shun Wasabi Black Slicer 230mm (9.1")

New

Kai Shun trancheur noir Wasabi 230mm (9.1")

Kai Shun Classic Slicer 230mm (9.1")

New

Kai Shun Classique Trancheur 230mm (9.1")

Kai Shun Classic Gokujo Boning Knife 165mm (6.5")

New

Couteau à désosser Kai Shun Classic Gokujo 165mm (6.5")

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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.

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Tsunehisa Sakimaru Sujihiki Aogami 270 mm (10,6")

€205,20 €270,00

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

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

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Harukaze Sujihiki Cherry 240mm (9.5")_1

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Tsunehisa Sujihiki Aogami Super 240mm (9,5")

€190,00 €250,00

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Hatsukokoro Honesuki Ginsanko Tsuchime 150mm (5.9")

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Hatsukokoro Honesuki Ginsanko Tsuchime 150mm (5.9")

€152,00 €200,00

Hayabusa Sujihiki VG-10 Tsuchime Damas Ébène 270mm (10.6")

Hayabusa Sujihiki VG-10 Tsuchime Damas Ébène 270mm (10.6")

Tojiro DP Garasuki 150mm (5.9")_1

Tojiro DP Garasuki 150 mm (5,9")

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

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

Tojiro Slicer Damascus 210mm (8.3")_1

Tojiro Trancheuse Damas 210mm (8.3")

Tadafusa Sujihiki SLD Polished Hammered 270mm (10.6")

New

Tadafusa Sujihiki SLD poli martelé 270mm (10.6")

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 240mm (9.5") - LAME

Mcusta Sujihiki Supreme Hammered 270mm (10.6")_1

Mcusta Sujihiki Suprême Martelé 270mm (10.6")

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")

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 240 mm (9,4")

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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 Kuro-uchi Tsuchime 270mm (10.6") [Ebony]

€357,20 €470,00

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

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SG2 Burja - Couteau à jambon en bois de santal 300mm (11.8")

€235,60 €310,00

Trancheuse Hokiyama AUS-10 Damas 270mm (10.6") - LAME

Trancheuse Hokiyama AUS-10 Damas 270mm (10.6") - LAME

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

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Senzo Désossage AUS-10 165mm (6.5")

€102,60 €135,00

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")

Mcusta Boning Damascus Flame 165mm (6.5")_1

Mcusta Désossage Damas Flamme 165mm (6.5")

Mcusta Garasuki Supreme Twisted 145mm (5.7")_1

Mcusta Garasuki Suprême Torsadé 145mm (5.7")

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Tadafusa Honesuki SLD Polished Hammered 150mm (5.9")

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Tadafusa Honesuki SLD Poli Martelé 150mm (5.9")

€159,60 €210,00

Tojiro Boning DP Pro 180mm (7.1")_1

Tojiro Désossage DP Pro 180mm (7.1")

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

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Mcusta Slicer Damas Noir Classique 270mm (10.6")

€209,00 €275,00

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Mcusta Boning Damascus D Classic Black 165mm (6.5")

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Mcusta Désossage Damas D Classique Noir 165mm (6.5")

€159,60 €210,00

Tojiro Flash Boning 150mm (5.9")

New

Tojiro Flash Désossage 150mm (5.9")

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

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

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

Nigara Sujihiki SG2 Tsuchime Wa Ébène 240 mm (9,4")

Nigara Sujihiki SG2 Tsuchime Wa Ébène 240 mm (9,4")

Tanaka Trancheuse SG2 Bois de Fer 330mm (13")

Tanaka Trancheuse SG2 Bois de Fer 330mm (13")

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

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

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 Sakimaru Sujihiki Aogami 300mm (11.8")

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")

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

Mcusta Trancheuse Damas Classique D 270mm (10.6")

Mcusta Boning Damascus Classic D 165mm (6.5")_1

Mcusta Désossage Damas Classique D 165mm (6.5")

Mcusta Sujihiki Hybrid Splash 240mm (9.5")_1

Mcusta Sujihiki Hybride Splash 240mm (9.5")

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.

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Nigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 300mm (11.8") [Ebony]

€500,00
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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 Damas 150mm (5.9")

€165,00
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Mcusta Sujihiki Supreme Twisted_1

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Mcusta Sujihiki Suprême Torsadé 270mm (10.6")

€370,00
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Saji Sujihiki Rainbow Damascus 240mm (9.5") is definitely not just a looker. The core is made of R2/SG2 powder steel, tempered to 63-64 HRC, clad into layers of rust-resistant stainless steel, to which nickel was added to get a unique dark Damascus pattern. Fitted with an ironwood handle. A great example of usable art!

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Saji Sujihiki R2 Bois de fer 240 mm (9,5")

€650,00
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