[Guide des cadeaux 2024] Le Carnivore – SharpEdge

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Retours prolongés Jusqu'au 11 janvier 2025

[Guide des cadeaux 2024] Le Carnivore

Les carnivores n’ont pas besoin de vacances pour manger un rôti – mardi est une raison suffisante. Ils ont un lien primordial avec leurs grillades et peuvent identifier la cuisson d'un steak uniquement par son odeur. Ils ont au moins trois types de sel pour assaisonner leur steak et vous expliqueront pourquoi Maldon est supérieur pour la finition. Ils disposent d'une collection de couteaux intimidante : des couperets lourds pour briser les os, un couteau à trancher pour la poitrine et un couteau à désosser pour une coupe finale. Leur bien le plus précieux est un énorme couteau de chef, surnommé quelque chose de dramatique comme « Le Boucher », qui est poli et admiré plus souvent que leur voiture.

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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.

New

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

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

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]

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]

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

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

433,50€ 510,00€

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")

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")

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

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

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

Kumokage Honesuki Aogami #2 Kuro-uchi Damas 150mm (5.9")

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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 Ensemble d'argent [Petty + Slicer]

437,75€ 515,00€

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

ZDP-189 Burja - Couteau à prosciutto 300 mm (11,8")

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

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

184,00€ 230,00€

Tsunehisa Aogami #2 Kawahagi 95mm (3.7")_1

Tsunehisa Aogami #2 Kawahagi 95 mm (3,7")

Tojiro Boning DP Pro 180mm (7.1")_1

Tojiro Désossage DP Pro 180mm (7.1")

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

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

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")

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

Senzo Désossage AUS-10 165mm (6.5")

Tamahagane "TSUBAME" Sujihiki 210mm (8.3")_1

Tamahagane "TSUBAME" Sujihiki 210mm (8.3")

Sauvegarder 20%

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

Sauvegarder 20%

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

224,00€ 280,00€

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

Mcusta Trancheuse Damas Classique D 270mm (10.6")

Tojiro DP Garasuki 150mm (5.9")_1

Tojiro DP Garasuki 150 mm (5,9")

Tojiro DP Gyuto 240mm (9.5")_1

Solder

Tojiro DP Gyuto 240 mm (9,5")

164,00€
Solder

Tojiro DP Gyuto 210mm (8.3")_1

Tojiro DP Gyuto 210 mm (8,3")

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.

Tamahagane "SAN" Désossage 160mm (6.3")

Tamahagane "TSUBAME" Sujihiki 270mm (10.6")_1

Tamahagane "TSUBAME" Sujihiki 270mm (10.6")

Burja - Prosciutto Knife 300mm (11.8")_1

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

Gift wrapping [Washi Japanese paper]_1

Emballage cadeau [Washi Japanese paper]

Ceramic Honing Rod - MAC 215mm (8.5")_1

Tige d'affûtage en céramique - MAC 215 mm (8,5")