Coltelli da pesce

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

SG2 Burja - Coltello da prosciutto 300mm (11.8")

280,00€

Salva 20%

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.

Salva 20%

Affettatrice Mcusta VG-10 Damasco Nera 270mm (10.6")

232,00€ 290,00€

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.

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

220,00€

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.

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

110,00€

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

ZDP-189 Burja - Coltello da prosciutto 300 mm (11,8")

320,00€

Salva 15%

[SET] Maestro della carne Mcusta [slicer + boning]

433,50€ 510,00€

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 300mm (11.8") [Ebony]

500,00€

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

280,00€

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 300mm (11.8")

300,00€

Martello Makiri Hocho 135 mm (5,3")

95,00€

Salva 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.

Salva 15%

I Carboni [Funayuki & Ajikiri SET]

208,25€ 245,00€

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" Disossamento (flessibile) 160 mm (6,3")

135,00€

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

110,00€

Tojiro Miroshi Deba Shirogami 210mm (8.3")_1

Tojiro Mioroshi Deba Shirogami 210mm (8.3")

180,00€

Tojiro Yanagiba Sinistra 270mm (10.6")

170,00€

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 270mm (10,6")

410,00€

Miki Yanagiba Shirogami 270 mm (10,6")

245,00€

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") - LAMA

180,00€

New

Shirasagi Sakimaru Yanagiba Aogami #2 Tsuchime Kuro-uchi 330mm (11.8") [Wenge]

350,00€

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

Tamahagane "TSUBAME" Affettatrice per Sashimi 270mm (10.6")

175,00€

Mcusta Sujihiki Hybrid Splash 270mm (10.6")

350,00€

Miki Deba Shirogami 150 mm (5,9")

225,00€

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.

Disossamento Mcusta VG-10 Damasco nero 165 mm (6,5")

220,00€

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

SG2 Burja - Coltello da prosciutto 300mm (11.8") - LAMA

230,00€

Miki Deba Shirogami 165 mm (6,5")

255,00€

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

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

55,00€

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

70,00€

Miki Deba Shirogami 240 mm (9,5")

480,00€

Hokiyama Shobu-Yanagiba 270 mm (10,6")

210,00€

Tamahagane "SAN" Disossamento 160mm (6,3")

140,00€

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

440,00€

Tamahagane "TSUBAME" Sujihiki 270mm (10.6")

165,00€

Tojiro Deba Sinistra 165mm (6.5")

155,00€

Senzo Disossamento AUS-10 165mm (6.5")

135,00€

Hokiyama Shobu-Yanagiba 300 mm (11,8")

240,00€

New

Tsunehisa Slicer VG-1 270mm (10.6") [Rosewood-Cedar]

230,00€

Miki Yanagiba Shirogami 240 mm (9,5")

215,00€

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.

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

105,00€

Tojiro Disossamento DP Pro 180mm (7.1")

181,00€

Tojiro Deba Sinistra 180mm (7.1")

170,00€

Tojiro Deba Sinistra 150mm (5.9")

140,00€

New

Tamahagane "SAN" Sujihiki 210mm (8.3")

140,00€

Kawamura Kiritsuke Yanagi Shirogami #1 300mm (11.8")

900,00€

Kawamura Kiritsuke Yanagiba Aogami #1 300mm (11.8") LEFT is one of the rare blades only suitable for left-handed users! It originates from one of the most famous knifemaking centre of Japan, where it was handcrafted by master blacksmiths of the Sakai Kikumori smithy and represents the pinnacle of Japanese knifemaking.

Kawamura Kiritsuke Yanagiba Aogami #1 300mm (11.8") SINISTRA

1.100,00€

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 300mm (11.8")

800,00€

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 270mm (10.6") [Ebony]

470,00€

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 240mm (9.4")

700,00€

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 Damasco 270mm (10.6")

740,00€