[Guide des cadeaux 2024] Maître Sushi – SharpEdge

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★★★★★ note 4.9/5

Retours prolongés Jusqu'au 11 janvier 2025

[Guide des cadeaux 2024] Maître Sushi

Les maîtres du sushi peuvent repérer un morceau de thon mal tranché de l’autre côté de la pièce. Ils se lèvent à l'aube pour sélectionner les poissons les plus frais du marché, les examinant comme si leur vie en dépendait. Pour eux, chaque coupe de sashimi est une œuvre d'art, et ils corrigeront quiconque ose utiliser le mot « sushi » pour décrire les rouleaux californiens. Ils aiguisent et polissent leurs couteaux avec respect, car une lame émoussée est une insulte au poisson frais, et leur idée d'un vendredi soir sauvage consiste à tester une nouvelle façon de rouler des makis avec une natte de bambou – et par « sauvage », ils entendent impeccablement. discipliné.

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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 Damas 300mm (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 Damas 270mm (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 Damas 270mm (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 Damas 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 240mm (9.5")

Tojiro DP Yo Deba 240mm (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 180mm (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 240mm (9.5") GAUCHE

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 270mm (10.6")

Tsunehisa Usuba 165mm (6.5")_1

Tsunehisa Usuba 165 mm (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 165 mm (6,5")

Furaibo Kakugata Usuba Shirogami #2 210mm (8.3") - BLADE_1

Furaibo Kakugata Usuba Shirogami #2 210mm (8.3") - LAME

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

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

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 Gauche 270mm (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 - LAME

Sauvegarder 20%

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.

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Rouleau de couteaux en cuir de chef SharpEdge [green] / peut contenir 6 couteaux

152,00€ 190,00€

Wooden Knife Stand [8 knives]_1

Support à couteaux en bois [8 knives]

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Hokiyama Kakugata-Usuba 165mm (6.5")_1

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

144,00€ 180,00€

Tojiro Deba Left 150mm (5.9")_1

Tojiro Deba Gauche 150mm (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

Pince à arêtes de poisson Keiba - 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.

Baguettes Kaneka 305 mm (12,0")

Oroshigane [wasabi grater]_1

Oroshigane [wasabi grater]

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Suehiro Ouka - #3000_1

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Suehiro Ouka - #3000

52,00€ 65,00€

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Suehiro Cerax 1010 - #1000 [Cerax series]_1

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Suehiro Cerax 1010 - #1000 [Cerax series]

46,40€ 58,00€

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

Pince à arêtes de poisson Tojiro Honenuki - 120 mm (4,7")

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Suehiro Cerax 401 - #320 [Cerax series]_1

Sauvegarder 20%

Suehiro Cerax 401 - #320 [Cerax series]

41,60€ 52,00€

Tojiro Fish Scaler_1

Écailleur de poisson Tojiro

Japanese Fish Scaler_1

Écailleur de poisson japonais

Naniwa Rust Eraser_1

Gomme à rouille Naniwa

Gift wrapping [Washi Japanese paper]_1

Emballage cadeau [Washi Japanese paper]