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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.

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Węgle [Funayuki & Ajikiri SET]

208,25€ 245,00€

New

Hokiyama Bunka AS Kurouchi 170mm (6.7") is a multi-purpose knife that will handle all sorts of cutting techniques and is great for preparing fish, meat, and vegetables. Its Aogami Super steel core is protected with san-mai lamination. Fitted with an octagonal Japanese wa handle, made of mahogany and zelkova wood.

New

Hokiyama Bunka Aogami Super Kuro-uchi 170mm (6,7")

210,00€

New

The Sentan Chinese Cleaver Shirogami #2 200mm is quite light for a Chinese cleaver. As for steel, the blacksmith opted for Shirogami #2 (White) steel, with a hardness of 60 HRC. Suitable for vegetables, as well as slicing raw fish and meat, but not bones. It boasts a rustic kurouchi finish and a round wooden handle.

New

Sentan Chiński tasak Shirogami #2 200mm (7,9")

160,00€

New

This Santoku Funayuki SUJ-2 blade is fitted with an octagonal rosewood handle with a cedar ferrule. Great for cutting smaller pieces of meat and filleting fish. The blade is forged from SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time the knife is very easy to resharpen.

New

Yoshida Santoku Funayuki SUJ-2 Kuro-uchi 155mm (6.1") [Rosewood-Cedar/Octagon]

135,00€

Yoshida Nakiri Kyusyu SUJ-2 Kuro-uchi 165mm (6,5") [Magnolia]

100,00€

New

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.

New

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

110,00€

New

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.

New

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

105,00€

New

This Santoku Funayuki SUJ-2 blade is fitted with an oval rosewood handle with a cedar ferrule. Great for cutting smaller pieces of meat and filleting fish. The blade is forged from SUJ-2 steel, which offers incredible capacities, hardness is 63-64 HRC, and at the same time, the knife is very easy to resharpen.

New

Yoshida Santoku Funayuki SUJ-2 Kuro-uchi 155mm (6,1") [Rosewood-Cedar/Oval]

130,00€

Kumokage Santoku Aogami #2 Kuro-uchi Damaszek 180mm (7.1") - ośmiokąt

170,00€

Kumokage Nakiri Aogami #2 Kuro-uchi Damascus 165mm (6.5") - octagon_1

Kumokage Nakiri Aogami #2 Kuro-uchi Damaszek 165mm (6.5") - ośmiokąt

170,00€

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

Kumokage Honesuki Aogami #2 Kuro-uchi Damaszek 150 mm (5,9")

165,00€

Kumokage Gyuto Aogami #2 Kuro-uchi Damascus 210mm (8.3") - octagon_1

Kumokage Gyuto Aogami #2 Kuro-uchi Damascus 210mm (8.3") - ośmiokąt

195,00€

New

Yoshida Gyuto SUJ-2 Kuro-uchi 210mm (8.3") [Koi Fish]

250,00€

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Kuro-uchi Utility 145 mm (5,7 cala)

160,00€

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Yoshida Bunka SUJ-2 Kuro-uchi 190mm (7,5") [Koi Fish]

225,00€

Misuzu Bunka 160mm (6,3")

145,00€

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.

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

270,00€

New

Hayabusa Gyuto Aogami #2 Rainbow Damascus is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. Its blade, made of Aogami #2 steel, is thin and precise. It xcels in sharpness, edge retention, and ease of maintenance, but above all - looks - with the unique rainbow damascus pattern!

New

Hayabusa Gyuto Aogami #2 Tęczowy Damaszek 210 mm (8,3")

395,00€

Komorebi Gyuto Aogami #2 Migaki 210mm (8,3")

420,00€

New

Hokiyama Bunka Aogami Super Kuro-uchi 170mm (6,7") - OSTRZE

165,00€

Nigara Kiri-Petty AS Migaki Tsuchime is a small multi-purpose Japanese kitchen knife, suitable for meat, fish and vegetables. Due to its easy-to-resharpen Aogami Super steel core (63 HRC) it keeps sharp for a long time. The beautiful combination of tsuchime, migaki and kasumi finishes makes this blade functional art.

Nigara Kiri-Petty Aogami Super Migaki Tsuchime 120mm (4,7")

180,00€

Kumokage Petty Aogami #2 Kuro-uchi Damascus 150mm (5.9") - octagon_1

Kumokage Petty Aogami #2 Kuro-uchi Damascus 150mm (5.9") - ośmiokąt

150,00€

New

Hayabusa Santoku Aogami #2 Rainbow Damascus is a versatile Japanese kitchen knife ideal for preparing meat, fish, and vegetables. Its blade, made of Aogami #2 steel, is thin and precise. It excels in sharpness, edge retention, and ease of maintenance, but above all - looks - with the unique rainbow damascus pattern!

New

Hayabusa Santoku Aogami #2 Tęczowy Damaszek 180 mm (7,1")

360,00€

Higonokami Kengata Pocket Knife 75mm (3.0")_1 Higonokami is the most famous Japanese pocket knife. Higonokami is a small, lightweight and durable pocket knife of simple design, suitable for versatile use. The Kengata KURO-UCHI version is a made of high-carbon Shirogami steel, hardened to around 62–63 HRC. Kuro-uchi is the black scaly residue left from the forging process.

Kup scyzoryk 75 mm (3,0")

75,00€

Morado Gyuto Kuro-uchi is a knife with a multipurpose Kuro-uchi protective patina and hammer dents. The centerpiece of this knife is Hitachi's Aogami Super, which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance.

Harukaze Gyuto Kuro-uchi Morado 240mm (9,5") [rosewood]

285,00€

Hinokuni Bunka Shirogami #1 180mm (9,4")

185,00€

Nigara Kiri-Gyuto AS Migaki Tsuchime is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Due to its easy-to-resharpen Aogami Super steel core (63 HRC) it keeps sharp for a long time. The beautiful combination of tsuchime, migaki and kasumi finishes makes this blade functional art.

Nigara Kiri-Gyuto Aogami Super Migaki Tsuchime 210mm (8,2")

400,00€

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The Neverending Sharpness Bundle I [rosewood] has everything you need to get started on your Japanese knife-owning, sharpen-it-yourself journey: A basic sharpening set with a whetstone of two grits [#1000/3000] and a knife that is easy to sharpen and keep sharp long-term.

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Pakiet niekończącej się ostrości I [rosewood]

166,40€ 208,00€

Kumokage Petty Aogami #2 Kuro-uchi Damascus 80mm (3.1") - ośmiokąt

120,00€

Ikeuchi Sakimaru-Gyuto Shirogami 220mm - BLADE_1

Ikeuchi Sakimaru-Gyuto Shirogami 220mm - OSTRZE

220,00€

Hokiyama Gyuto Aogami Super Tsuchime 240mm (9,5")

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€

Młotek Makiri Hocho 135 mm (5,3")

95,00€

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 Damaszek 270 mm (10,6 cala)

760,00€

Tohji Kengata Shirogami #1 195mm (7.7")_1

Tohji Kengata Shirogami #1 195 mm (7,7 cala)

285,00€

Nóż Kiridashi 180mm (7,1")

35,00€

Kawamura Aoki Santoku 165mm (6,5")

185,00€

Hokiyama Petty Kuro-uchi 135mm Morado (5.3") - blade_1

Hokiyama Petty Kuro-uchi 135mm Morado (5,3") - ostrze

100,00€

Tsunehisa Gyuto AS Migaki 210mm (8,3")

275,00€

Hokiyama Kiritsuke Aogami Super Tosaichi 240mm (9,5")

315,00€

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]

130,00€

Tsunehisa Santoku Shirogami #2 Cherry 170mm (6.7")_1

Tsunehisa Santoku Shirogami #2 Wiśnia 170 mm (6,7 cala)

170,00€

New

This Nakiri Kyusyu SUJ-2 blade is fitted with an oval rosewood handle, topped with a cedar ferrule. A traditional Japanese knife for cutting vegetables. 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.

New

Yoshida Nakiri Kyusyu SUJ-2 Kuro-uchi 165mm (6,5") [Rosewood-Cedar/Oval]

140,00€

Hatsukokoro Yanagi Shirogami #2 Migaki 300mm (11.8")_1

Hatsukoro Yanagi Shirogami #2 Migaki 300mm (11,8")

300,00€

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 Damaszek 270 mm (10,6 cala)

740,00€

Toporek Ikeuchi Outdoor 180mm (7,1")

140,00€

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sharpening set: whetstone with angle guide, leather strop and nakiri knife

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Pakiet niekończącej się ostrości II [magnolia]

Z 132,00€ 165,00€

Saji Petty Wa Rainbow Damascus 135mm (5.3")_1

Saji Petty Wa Rainbow Damaszek 135 mm (5,3")

350,00€