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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Grand Chef Kiritsuke Yanagiba knife for sushi and sashimi...
- In stock
From €407.00Grand Chef Kiritsuke Yanagiba japanese knife for sushi and sashimi left hand
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Grand Chef Kiritsuke Yanagiba knife for sushi and sashimi...
- In stock
From €316.00Grand Chef Kiritsuke Yanagiba japanese knife for sushi and sashimi right hand.
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AH60 Rinka Takohiki 390 mm sashimi knife with its cover
- In stock
From €1,766.00This sashimi knife is a true work of art created for aesthetic and demanding chefs.
It is handcrafted by renowned blacksmiths and cutlers masters. Mirror-finish blade is hand-engraved with a Waka poem and impressions of Japan's magnificent cherry blossom trees.
Cherry blossom petals flutter gently and elegant hiragana attract those who see them.
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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