Kitchen Knives – High-Quality Knives for Precise and Comfortable Cooking, Page 2

With the Miyabi Isshin 150 mm Utility Knife, you can start slicing fruits and vegetables without mashing or deforming the ingredients. You can also bone, spice or cook fish and...

The versatile Kiritsuke Santoku Bunka 180 mm from the luxury series Kanetsugu Zuiun SPG2 series combines the precision of Japanese craftsmanship with extremely high-performance...

Kanetsune KC-073 Sharp Point Japanese fruit knife with a lightweight 93 mm blade made from 420J2 stainless steel. The sharp tip is ideal for slicing, peeling and precise...

Traditional Japanese Yanagiba Kairyo Kasumi 240 mm knife by Sakai Takayuki is designed for precise filleting of fish and the preparation of sushi or sashimi. The hand-forged...

Kanetsune KC-076 ST-100 Kama-gata Japanese Fruit Knife with a compact 88 mm blade made of 420J2 stainless steel. The tapered spine profile makes it easy to handle when peeling...

Japanese Gyuto/Kiritsuke knife 215 mm Hokiyama Tosa-Ichi Tsuchime Bright with Aogami Super steel core and ergonomic Pakka wood handle.

Kiritsuke / Santoku chef's knife from the series Suncraft ELEGANCIA SG2 with 3-layer blade and powder steel core SG2 (Super Gold 2). Core hardness 60-62 HRC. Octagonal handle...

Chef's knife Chef / Gyuto from the series Suncraft Senzo Finest SPG STRIX® with 3-layer blade and powdered core SPG STRIX® steel. Core hardness 65 HRC. Octagonal handle made of...

Japanese chef's knife Bunka from the Suncraft SENZO CLAD series made of 3-ply steel AUS- 10 with a handle made of Pakka-wood with three rivets. Ideal knife for working with...

Japanese universal knife Petty from the Suncraft SENZO Professional SG 2 series with a core made of high-quality SG 2 3-layer steel, with a handle made of Pakka-wood with a...

Japanese knife Santoku from the Suncraft SENZO Professional SG 2 series with a core made of high-quality SG 2 3-layer steel, with a handle made of Pakka-wood with a mosaic...

Japanese chef's knife Kanetsugu Zuiun Kiwami Kiritsuke/Sujihiki with a powder steel core SPG2, 62 layers of Damascus steel, with a 8-sided Japanese handle. Blade length 240 mm,...

Japanese chef's knife WA-Sujihiki/Slicer with non-stick Kurokage surface. Core made of VG10 steel, hardness HRC 60-61. Octagonal wengewood handle, buffalo horn bolster. Blade...

Japanese chef's knife WA-Gyuto with non-stick Kurokage surface. Core made of VG10 steel, hardness HRC 60-61. Octagonal wengewood handle, buffalo horn bolster. Blade length 210 mm.

Japanese chef's knife Kengata/Gyuto from Kanetsune Hon-Warikomi 2000-series with Takefu Shiro 2 steel core. Ideal for slicing the vast majority of meats, fish, vegetables and...

Japanese chef's knife Ko-Deba from Kanetsune KC-950 Tsuchime series made of Japanese DSR-1K6 high carbon stainless steel from Daido Steel Co., Ltd. Oval handle made of Plywood....

The Gyuto/Chef kitchen knife from the Kanetsune KC-950 Tsuchime series, made from Japanese DSR-1K6 stainless steel with a high carbon content by Daido Steel Co., Ltd. Oval...

Japanese slicing knife Sujihiki from Kanetsune AUS-10 PRO Series with blade made of high quality Japanese stainless steel AUS-10 HRC 59-60. Classic western Plywood handle with...

Japanese chef's knife Gyuto from Kanetsune KC-200 series with a blade with a core of VG-10 HRC 60-62 steel, sandwiched between 33 layers of damascus steel. The handle is made of...