[Guida ai regali 2024] Maestro di Sushi – SharpEdge

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★★★★★ valutazione 4.9/5

Resi estesi Fino all'11 gennaio 2025

[Guida ai regali 2024] Maestro di Sushi

I maestri del sushi possono individuare un pezzo di tonno tagliato in modo improprio dall'altra parte della stanza. Si alzano all'alba per selezionare il pesce più fresco al mercato, esaminandolo ciascuno come se la loro vita dipendesse da quello. Per loro, ogni taglio di sashimi è un'opera d'arte e correggeranno chiunque osi usare la parola "sushi" per descrivere i California roll. Affilano e lucidano i loro coltelli con reverenza perché una lama smussata è un insulto al pesce fresco, e la loro idea di un venerdì sera selvaggio è testare un nuovo modo di arrotolare il maki con una stuoia di bambù – e per “selvaggio” intendono in modo impeccabile disciplinato.

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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 Damasco 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 Damasco 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 Damasco 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 Damasco 240mm (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 300mm (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 270mm (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 240 mm (9,5") SINISTRA

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 270 mm (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") - LAMA

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

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

Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 150mm (5.9")

New

Kurokaze Ryo-Deba Aogami #2 Kuro-uchi 150mm (5.9")

Tojiro Yanagiba Left 270mm (10.6")_1

Tojiro Yanagiba Sinistra 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 195mm (7.6") [Buffalo]

Furaibo Kakugata Usuba Shirogami #2 180mm - BLADE_1

Furaibo Kakugata Usuba Shirogami #2 180mm - LAMA

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.

Salva 20%

Rotolo per coltelli in pelle da chef SharpEdge [green] / contiene 6 coltelli

152,00€ 190,00€

Wooden Knife Stand [8 knives]_1

Portacoltelli in legno [8 knives]

Hokiyama Kakugata-Usuba 165mm (6.5")_1

Salva 20%

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

144,00€ 180,00€

Tojiro Deba Left 150mm (5.9")_1

Tojiro Deba Sinistra 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 180mm (7.1") [Buffalo]

Keiba Fish Bone Plier - 120mm (4.7")_1

Pinza Keiba per lische di pesce - 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.

Bacchette Kaneka 305 mm (12,0")

Oroshigane [wasabi grater]_1

Oroshigane [wasabi grater]

Suehiro Ouka - #3000_1

Salva 20%

Suehiro Ouka-#3000

52,00€ 65,00€

Suehiro Cerax 1010 - #1000 [Cerax series]_1

Salva 20%

Suehiro Cerax 1010 - #1000 [Cerax series]

46,40€ 58,00€

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

Pinzette per lische di pesce Tojiro Honenuki - 120 mm (4,7")

Suehiro Cerax 401 - #320 [Cerax series]_1

Salva 20%

Suehiro Cerax 401 - #320 [Cerax series]

41,60€ 52,00€

Tojiro Fish Scaler_1

Squame di pesce Tojiro

Japanese Fish Scaler_1

Squame di pesce giapponese

Naniwa Rust Eraser_1

Gomma antiruggine Naniwa

Gift wrapping [Washi Japanese paper]_1

Confezione regalo [Washi Japanese paper]