Facas de Peixe

New

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 Damasco 240 mm (9,5") [pakka wood]

220,00€

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

SG2 Burja - Faca de Presunto 300mm (11.8")

280,00€

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€

Burja - Prosciutto Knife 300mm (11.8")_1

Aichi Burja - Faca para Presunto 300mm (11.8")

250,00€

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.

Fatiadora Mcusta VG-10 Preto Damasco 270mm (10.6")

290,00€

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

ZDP-189 Burja - Faca de Presunto 300mm (11.8")

320,00€

Salvar 15%

[SET] Mestre de Carne Mcusta [slicer + boning]

433,50€ 510,00€

Salvar 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.

Salvar 15%

Os Carbonos [Funayuki & Ajikiri SET]

208,25€ 245,00€

Nigara Sakimaru Sujihiki SG2 Kurouchi Tsuchime 300 mm (11,8") [Ebony]

500,00€

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 Preto Damasco 165mm (6.5")

220,00€

Shirasagi Tsuchime Sakimaru Yanagi 270mm (10.6")

280,00€

Martelo Makiri Hocho 135mm (5.3")

95,00€

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.

Desossa Tamahagane "SAN" (Flex) 160mm (6.3")

135,00€

New

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") - LÂMINA

180,00€

Kawamura Sakimaru Takohiki Shirogami #1 300mm (11,8")

900,00€

Miki Deba Shirogami 150mm (5.9")

225,00€

Yoshida Ai-Deba Kuro-uchi 170mm (6.7")_1

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

110,00€

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

140,00€

Tamahagane "TSUBAME" Sujihiki 270 mm (10,6")

165,00€

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 270 mm (10,6”)

410,00€

Senzo Boning AUS-10 165 mm (6,5")

135,00€

Tsunehisa Yanagiba 270 mm (10,6")

270,00€

Tojiro Miroshi Deba Shirogami 210mm (8.3")_1

Tojiro Mioroshi Deba Shirogami 210mm (8.3")

180,00€

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

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

55,00€

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

SG2 Burja - Faca de Presunto 300mm (11.8") - LÂMINA

230,00€

Miki Deba Shirogami 180mm (7.1")

285,00€

Hokiyama Shobu-Yanagiba 240 mm (9,5")

190,00€

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

Cortador de Sashimi Tamahagane "TSUBAME" 270 mm (10,6")

175,00€

Miki Takohiki Shirogami 270 mm (10,6")

255,00€

Miki Deba Shirogami 165mm (6.5")

255,00€

Tojiro Deba Esquerdo 180mm (7.1")

170,00€

Tojiro Deba Esquerdo 165mm (6.5")

155,00€

Yoshida Ryo-Deba Kuro-uchi 170mm (6.7")_1

Yoshida Ryo-Deba Kurou-uchi 170 mm (6,7")

150,00€

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

440,00€

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€

Nigara Sujihiki SG2 Tsuchime Wa Ébano 240mm (9.4")

420,00€

Tojiro Yanagiba Esquerda 270 mm (10,6")

170,00€

Yaxell Ketu Desossa 150mm (5.9")

280,00€

Hatsukokoro Shirasagi Yanagi Shirogami #2 Migaki 270 mm (10,6")

270,00€

Miki Yanagiba Shirogami 270 mm (10,6")

245,00€

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

240,00€

Harukaze VG-1 Slicer 270mm (10.6") [ROSEWOOD]_1

Fatiador Harukaze VG-1 270 mm (10,6") [ROSEWOOD]

230,00€

Tamahagane "TSUBAME" Sashimi-Slicer 240 mm Tamahagane Tsubame Slicer knife is primarily intended for long pulls and precise cuts of meat and fish. The 240mm (9.5") version is designed for medium-sized fish and pieces of meat. A matte blade finish, featured with the core VG-5 steel hardened to 61 HRC.

Cortador de Sashimi Tamahagane "TSUBAME" 240 mm (9,5")

230,00€

Tamahagane "SAN" Sujihiki (Fluted) 270mm (10.6")_1Tamahagane San Sujihiki (or slicer) knife is primarily intended for long pulls and precise cuts of meat and fish. Dimples on the blade also have a practical function: the air in the clefts acts as an anti-stick coating between the knife and the food and reduces the drag during cutting.

Tamahagane "SAN" Sujihiki (canelado) 270 mm (10,6")

220,00€

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

210,00€

Tojiro Boning DP Pro 180mm (7.1")

181,00€

Tojiro Deba Esquerdo 150mm (5.9")

140,00€

Yoshida Ajikiri SUJ-2 Kuro-uchi 100mm (3.9") [Magnolia]

70,00€