Japanese knives
Discover our Japanese knives in your Japanese grocery store Nishikidôri. These traditional Japanese knives are very comfortable and ergonomic. They sit perfectly in your hand and require less work to chop but still keep a remarkable cutting.
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Honesuki Kaku deboning knife, 150 mm blade
- In stock
From €152.00Honesuki Kaku deboning knife, 150 mm blade
This deboning japanese knife is part of a sturdy and reliable series made from rust resistant Molybdenum steel with hand ground edges.
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Honesuki Kaku deboning knife, 150 mm honeycombed blade
- In stock
From €220.00Honesuki Kaku deboning knife, 150 mm honeycombed blade
This superb western style japanese knife is made from Bohler-Uddeholm steel and is dimple ground for smoother cutting.
High hardness, great sharpness and hygienic POM* handle make this excellent tool.
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Honesuki Kaku Superior deboning knife, 150 mm blade
- In stock
From €192.00Honesuki Kaku Superior deboning knife, 150 mm blade
This japanese knife belongs to a staple series in the Sakai Takayuki lineup and is a favorite with professionals.
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Mioroshi-Deba knife for fish 210 mm blade -right hand
- In stock
From €460.00Mioroshi-Deba japanese knife for fish, right hand.
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Sushi Kiri knife special for maki 210 mm blade - right hand
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From €271.00Sushi Kiri japanese knife, special for maki, right hand.
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Deba knife for fish and poultries 210 mm blade - right hand
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From €478.00Deba japanese knife for fish and poultries, right hand.
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Deba knife for fish and poultries 180 mm blade - right hand
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From €203.00Deba japanese knife for fish and poultries right hand
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Chef knife Damascus 45 layers hammered blade 210 mm
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From €186.00Chef japanese knife all usages.
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Knife for sashimi 210 mm blade - right hand
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From €284.00Japanese knife for sashimi right hand.
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EDO SAKI Premium right-handed eel boning knife, 120 mm...
- In stock
From €356.00This knife is a must-have for any fishmonger or restaurateur working with fish.
It is a special Japanese knife for cutting eels known as "unagi". Eels are used for kabayaki (Japan's signature dish: eels, stripped of their backbones, are skewered and grilled over a wood fire, basted with a sauce, kabayaki no tare, made from eel broth, traditionally prepared with eel trimmings, sake, soy sauce and sugar).
Eel's skin is very tough. This edo-saki is fitted with a point that pierces the skin. Sloping edge makes it easy to open the eel in a single movement. Straight edge cuts nice, straight slices of eel.
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EDO SAKI Premium left-handed eel boning knife, 120 mm...
- In stock
From €531.00This knife is a must-have for any fishmonger or restaurateur working with fish.
It is a special Japanese knife for cutting eels known as "unagi".
Eels are used for kabayaki (Japan's signature dish: eels, stripped of their backbones, are skewered and grilled over a wood fire, basted with a sauce, kabayaki no tare, made from eel broth, traditionally prepared with eel trimmings, sake, soy sauce and sugar).
Use: Eel work
excluding specials