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★★★★★ ocena 4,9/5

Tradyjny japoński uchwyt Wa

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)

Pictured: Japanese knife Tojiro Yanagiba from the front. Tojiro Yanagiba 240mm (9.4") is a handy low-maintenance single-bevel knife suitable for preparing meat and fish. With a core of Shirogami #1 steel and ni-mai lamination, it is easy to resharpen and keep sharp long-term. It features a D-shaped magnolia handle with a water buffalo horn ferrule, and a migaki blade finish.

Tojiro Yanagiba Shirogami 240mm (9,4")

Saji Santoku VG-10 Gold RWO 165mm is a versatile Japanese kitchen knife suitable for preparing meat, fish and vegetables. However, it would be an injustice to call it just a kitchen knife, as it is a remarkable example of blacksmith's craftsmanship - from its unique design to its very specific features.

Saji Santoku VG-10 Złoty RWO 165mm (6,5")

Saji Gyuto VG-10 Złoty RWO 210mm (8,3")

Saji Gyuto VG-10 Złoty RWO 210mm (8,3")

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

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

Rękojeść japońska - Palisander / Cedr [oval]

Rękojeść japońska - Palisander / Cedr [oval]

Tojiro Atelier Bunka VG-10 Kuro-uchi Damascus 170mm (6.7")_1

Tojiro Workshop Bunka VG-10 Kuro-uchi Damaszek 170mm (6,7")

Hinokuni Santoku Shirogami #1 240mm (9.4")_1

Hinokuni Santoku Shirogami #1 240mm (9,4")

Hinokuni Santoku Shirogami #1 210mm (8.3")_1

Hinokuni Santoku Shirogami #1 210mm (8,3")

Yu Kurosaki Gyuto Senko Ei 270mm (10.6")_1

Yu Kurosaki Gyuto Senko Ei SG2 270 mm (10,6") [Rosewood]

Harukaze VG-1 Gyuto 240mm (9.5") [Rosewood]_1

Tsunehisa Gyuto VG-1 240mm (9.5") [Rosewood-Cedar]

Makoto Kurosaki Petty VG-10 Kodama 150mm (5.9")_1

Makoto Kurosaki Petty VG-10 Kodama 150 mm (5,9")

Komorebi Gyuto Aogami #2 Migaki 210mm (8.3")_1

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

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")

Kawamura Sakimaru-Gyuto Aogami #2 Damaszek 220mm (8,7") [ebony]

Kawamura Sakimaru-Gyuto Aogami #2 Damaszek 220mm (8,7") [ebony]

Miki Takohiki Shirogami 300mm (11.8")_1

Miki Takohiki Shirogami 300 mm (11,8 cala)

Tojiro Udon-Kiri 210mm (8.3")_1

Zapisz 30%

Tojiro Udon-Kiri 210 mm (8,3 cala)

€87,50 €125,00

Tojiro Gyuto Atelier Aogami 210mm (8.3")_1

Tojiro Gyuto Atelier Aogami 210 mm (8,3 cala)

Rękojeść japońska - Red Pakka [oval]

Rękojeść japońska - Red Pakka [oval]

Hokiyama Deba Shirogami 180mm (7.1")_1

Hokiyama Deba Shirogami 180 mm (7,1 cala)

Hokiyama Deba Shirogami 150mm (5.9")_1

Hokiyama Deba Shirogami 150 mm (5,9 cala)

Tsunehisa Yanagiba 240mm (9.5")_1

Tsunehisa Yanagiba 240 mm (9,5 cala)

Tsunehisa Deba 150mm (5.9")_1

Tsunehisa Deba 150 mm (5,9 cala)

Tojiro Gyuto DP Hammered 210mm (8.3")_1

Tojiro Gyuto DP młotkowany 210mm (8,3")

Tojiro Gyuto Damascus 270mm (10.6")_1

Tojiro Gyuto Damaszek 270 mm (10,6 cala)

Tojiro Gyuto Black Damascus 270mm (10.6")_1

Tojiro Gyuto Czarny Damaszek 270 mm (10,6")

Tojiro Petty DP Hammered 130mm (5.1")_1

Tojiro Petty DP młotkowany 130mm (5.1")

Tojiro Santoku DP Hammered 170mm (6.7")_1

Tojiro Santoku DP młotkowany 170mm (6,7")

Tojiro Gyuto DP Hammered 240mm (9.5")_1

Tojiro Gyuto DP młotkowany 240mm (9,5")

Small Petty Carving 60mm (2.4")_1

Ikeuchi Petty Rzeźbienie Shirogami #2 60mm (2.4")

Hatsukokoro Ginrei Bunka Ginsanko Nashiji Ebony 170mm (6.7")

Hatsukokoro Ginrei Bunka Ginsanko Nashiji Heban 170 mm (6,7")

Nigara Kiri-Gyuto Aogami Super Migaki Tsuchime 240mm (9.4")

Nigara Kiri-Gyuto Aogami Super Migaki Tsuchime 240 mm (9,4")

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!

Nigara Sakimaru Sujihiki SG2 Kuro-uchi Tsuchime 270mm (10.6") [Ebony]

Nigara Kiritsuke-Gyuto SG2 Tsuchime Wa Hebanowa 240mm (9,4")

Nigara Kiritsuke-Gyuto SG2 Tsuchime Wa Hebanowa 240mm (9,4")

Miki Deba Shirogami 180mm (7.1")_1

Miki Deba Shirogami 180 mm (7,1 cala)

Hado Bunka SG2 Shiosai Urushi 180mm (7.1")

Hado Bunka SG2 Shiosai Urushi 180mm (7,1")

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!

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

Yu Kurosaki Sujihiki Shizuku R2 270mm (10.6")

Yu Kurosaki Sujihiki Shizuku R2 270 mm (10,6")

Kurosaki Bunka Shizuku 165mm (6.5")_1

Yu Kurosaki Bunka Shizuku R2 165 mm (6,5")

Harukaze Gyuto Nashiji Ginsanko 210mm (8.3")_1

Tsunehisa Gyuto Ginsanko Nashiji Wa 210mm (8.3")

Tsunehisa Ryo-Deba Aogami #2 Kuro-uchi 135mm (5.3")

Tsunehisa Ryo-Deba Aogami #2 Kuro-uchi 135mm (5.3")

Shirasagi Deba Aogami #2 Tsuchime Kuro-uchi 180mm (7.1")

Shirasagi Deba Aogami #2 Tsuchime Kuro-uchi 180mm (7.1")

Kurosaki Petty Fujin is a uniquely looking blade from the talented Yu Kurosaki. Petty is a small kitchen knife perfect for all those delicate tasks where a larger knife is deemed unwieldy. Core from SG2 powder steel is enveloped in softer steel with a striking tsuchime pattern. Fitted with an octagonal rosewood handle.

Kurosaki Petty Fujin SG2 150mm (5,9")

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.

Tsunehisa Gyuto Aogami Super Kuro-uchi 240mm (9.5") [Rosewood-Cedar]

Nigara Gyuto SG2 Migaki Tsuchime 240mm is a multi-purpose Japanese kitchen knife, suitable for preparing meat, fish and vegetables. Its core is made of SG2 powder steel, ensuring long-lasting sharpness while requiring minimal maintenance. The steel's excellent corrosion resistance makes it a reliable choice for kitchen use. Fitted with luxurious ebony handle.

Nigara Gyuto SG2 Migaki Tsuchime 240mm (9,4") [Ebony]

The Saji Gyuto VG-10 Gold RWO 240mm is a high-quality, multi-purpose Japanese knife crafted by Takeshi Saji of Takefu Knife Village. It has a special lamination process where brass is added to the outer layers to achieve a gold-colored damascus pattern. It's made from stainless VG-10 steel and has a rosewood wa handle.

Saji Gyuto VG-10 Złoty RWO 240mm (9,4")

Tojiro Yanagiba Shirogami Tsuchime Kuro-uchi 270mm (10.6")

Tojiro Yanagiba Shirogami Tsuchime Kuro-uchi 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 Damaszek 240 mm (9,4 cala)

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