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Couteau pliant japonais MOKI Coupe avec lame en acier AUS-8 et manche Grilon vert crème, vu en entier sur fond noir

Détail de la lame du couteau pliant MOKI en acier inoxydable AUS-8, fabrication japonaise.

4 in stock

Pocket knife

MOKI Coupe Couteau Pliant Grilon (Cream Green)

$60.00

Couteau pliant MOKI Coupe avec lame déployée et manche bleu-gris en Grilon sur fond noir.

Gros plan sur la lame en acier inoxydable AUS-8 du couteau MOKI Coupe, finition satinée.

1 in stock

Pocket knife

MOKI Coupe Folding Knife Grilon (Blue Grey)

$60.00

Couteau japonais Deba 210mm Hitohira Kikuchiyo Manzo, lame brillante et manche en bois clair sur fond noir.

Gros plan sur la lame Aogami #2 du Deba, révélant les kanji gravés manuellement.

Fish knife

Hitohira Nakagawa Manzo Aogami #2 Deba 210mm Ho

$655.00

Saya en bois de Ho Hitohira pour couteau Yanagiba 270mm, vu de dessus.

Gros plan sur le système de maintien en bois avec cordon rouge du saya Hitohira.

Hitohira Mumei Saya Yanagiba 270mm Ho

$50.00

Couteau japonais Sujihiki 240 mm Hitohira Hg avec lame Tsuchime damascus et manche en noyer

Couteau japonais Sujihiki 240 mm avec lame en acier inxoydable, vue rapproché kanji

2 in stock

Slicer

Hitohira HG Tsuchime Damascus Sujihiki 240mm Walnut

$270.00

Hitohira Echizen NB Shirogami #2 Kurouchi Damascus Santoku 170mm Walnut

3 in stock

All purpose

Hitohira Echizen NB Shirogami #2 Kurouchi Damascus Santoku 170mm Walnut

$260.00

Vegetable knife

Hitohira Echizen SG2 Tsuchime Nakiri 165mm Tagayasan

$470.00

Couteau Hitohira Deba 120 mm Togashi en acier Shirogami 2 avec manche en bois de Ho

Couteau Deba Togashi avec lame en acier Shirogami 2 et manche en bois de Ho

2 in stock

Fish knife

Hitohira Togashi Shirogami #2 Deba 120mm Ho

$295.00

Couteau Yanagiba Togashi avec lame en acier Aogami 2 et manche en bois de Ho

Couteau Yanagiba Togashi avec lame en acier Aogami 2 de 330mm et manche en bois de Ho

1 in stock

Slicer

Hitohira Togashi Aogami #2 Yanagiba 330mm Ho

$680.00

Couteau Yanagiba 240 mm en acier Aogami 2 avec manche en bois de Ho traditionnel

Gros plan sur la lame du couteau Yanagiba Hitohira en acier Aogami 2 sur fond noir

1 in stock

Slicer

Hitohira Togashi Aogami #2 Yanagiba 240mm Ho

$460.00

Couteau Deba Hitohira Togashi Aogami 2 avec manche en bois de Ho sur fond noir

Couteau Deba Hitohira 180mm avec lame en acier Aogami 2 sur fond noir

1 in stock

Fish knife

Hitohira Togashi Aogami #2 Deba 180mm Ho

$520.00

Hitohira Tanaka Ren Shirogami #2 Nakiri 180mm Ebony

1 in stock

Vegetable knife

Hitohira Tanaka Ren Shirogami #2 Nakiri 180mm Ebony

$425.00

Couteau japonais avec lame damassée sur fond noir

Poignée en bois sombre d'un couteau japonais

Slicer

Nigara SG STRIX Sujihiki 240mm Ebony

$580.00

3 in stock

All purpose

Nigara SG STRIX Santoku 180mm Ebony

$535.00

Couteau japonais avec lame damassée et manche foncé

2 in stock

Chef knife

Nigara SG STRIX Gyuto 240mm Ebony

$600.00

Couteau japonais avec motif damas sur la lame

2 in stock

Chef knife

Nigara SG STRIX Gyuto 210mm Ebony

$560.00

Couteau japonais avec lame damassée et manche en bois

4 in stock

All purpose

Nigara SG STRIX Bunka 180mm Ebony

$545.00

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Gyuto, Santoku/Bunka, Petty, Deba,Yanagiba etc.

What is the difference between a santoku and a gyuto?

The Santoku, an all-purpose knife measuring 165 to 180 mm, has a high profile and a rounded tip (kamagata); its nearly flat cutting edge facilitates a clean push cut on the board. The Gyuto, measuring 210 to 240 mm, offers a curved profile that allows for a rocking motion and excels with large pieces and long slices. Among these Japanese knives, the quiz helps to cut through the confusion. The choice depends on your usual technique in the kitchen.

Which types of Japanese knives are reserved for experienced cooks?

Some types of Japanese knives are single-bevel (kataba), with only one sharpened side: the Yanagiba, Deba, and Usuba. Their handling is asymmetrical and sharpening is also done on a single side of the stone: they require practice and appropriate maintenance. In contrast, double-bevel styles (Gyuto, Santoku, Nakiri, Petty, Bunka) are ambidextrous and require no prior technique. Beginners can discover a suitable selection in the collection.

Type of Stay Sharp Japanese knife

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Gyuto, Santoku/Bunka, Petty, Deba,Yanagiba etc.

What is the difference between a santoku and a gyuto?

Which types of Japanese knives are reserved for experienced cooks?

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Type of Stay Sharp Japanese knife

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Gyuto, Santoku/Bunka, Petty, Deba,Yanagiba etc.

What is the difference between a santoku and a gyuto?

Which types of Japanese knives are reserved for experienced cooks?

Want some cutting-edge news?

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