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.
Active filters
-
Water sharpening double sided sharpening stone, for...
- In stock
From €58.00Water japanese knife sharpening double sided sharpening stone for sharpening finishing, grains 800/6000.
-
Water sharpening double sided sharpening stone, for first...
- In stock
From €57.00Water japanese knives sharpening double sided sharpening stone for first sharpening, grains 220/800.
-
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.
-
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.
-
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.
-
Tokushukou Soba kiri soba knife
- In stock
From €450.00This japanese knife is the essential tool for making your homemade soba.
-
Kiri Soba knife
- In stock
From €347.00This japanese knife is the essential tool for making your homemade soba.
-
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.
-
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