Sushi knives

BONING & FILLET KNIFE: The Premier 6-inch Boning & Fillet Knife features a narrow, curved, and extremely sharp blade that gets in close to the bone and cuts fibrous tissue with ease. GLIDES THROUGH M more→EAT: The sharp 6-inch blade and hammered TSUCHIME finish are ideal for gliding through meat and fish, quickly removing bones and skin for delicious cutlets and the perfect fish fillet. HIGH-QUALITY CONSTRUCTION: Constructed with Shun's VG-MAX cutting core with 68 layers of Damascus cladding, this combination fillet and boning knife is beautiful, corrosion resistant, wear resistant and razor sharp. BEAUTIFUL, DURABLE HANDLE: The walnut-finished, contoured Pakkawood handle resists moisture, is comfortable …

This chef's knife was traditionally hand-forged and precisely ground according to Solingen knife art. The production from one piece guarantees a long life. Knife is perfectly balanced and ice-hardene more→d, which gives the cutting edge a particularly long life and ensures high resistance to corrosion. The selected olive wood handle from Italy is naturally hard, durable and particularly comfortable to hold. Due to its individual grain, each knife is unique and therefore something very special. In addition, the high-quality end cap contains an embossed RÖSLE logo. Great for cutting meat, fish and vegetables. Also perfect for chopping herbs and nuts.

FULL TANG BUILD: All Intempora Knives are full tang, with the blade steel extending all the way through the end of the handle. Full tang knives have increased strength for demanding cuts as well as a more→more balanced weight for excellent ergonomics HIGH CARBON STEEL: Renowned by many, the 12C27 Swedish Stainless Steel is one of the highest quality steels in the world. Good edge retention, simple maintenance, and high resistance to corrosion make 12C27 a great choice for high use kitchen knives MADE IN PORTUGAL: Intempora knives are made by hand in Opinel’s Portugal factory and backed for life. The materials and build quality reinforce Opinel’s storied passion for practical elegance in the kitc…

Model: MB-240 Usaba Made in Seki, Japan Fixed Overall Length: 13.31" Blade: 7.81" long, Hitachi Kiigami Hagane Carbon Steel Handle: Japanese Magnolia Wood with Black Resin Bolster -- Comes in Original Box

Really Cool Traditional Fish Knife Taiwan Tuna Knife Blade Length: 190mm / 7.5" Blade Height: 88mm / 3.5" Weight: 277g / 9.8oz Spine thickness: 1.8mm / 0.07"

Really Cool Traditional Fish Knife Bombshell steel design Blade Length: 140mm / 5.5" Blade Height: 65mm /2.6" Spine thickness: 1.8mm / 0.07" weight : 179g/ 6.3oz

Bombshell Steel Kinmen Knife Stainless Steel, Hardness RC 58 For small fish and butchering meats Great gift and a great story Dimensions: -- Blade: 137 x 55 x 1.8 mm / 5.4" x 2.1" x 0.07" Handle more→Length: 110 mm / 4.25" Overall Length: 260 mm / 10.25" Weight:155 g. / 5.5 oz.

Boning remover made in Japan that is easy to grab small bones Size: 4.1 x 1.2 x 0.5 inches (105 x 31 x 12 mm), Weight: 1 Material: Stainless steel Country of Manufacture: Dishwasher and Dryer: Safe

Size: 9.4” (240mm) blade Materials: Yasuki Blue-2 Steel Features: The Sakai Ajimasa manufactured genuine kasumi blue steel series is made with a steel core and wrought iron surface. Its greatest str more→engths are its easy to sharpen and chip-resistant edge. The reason blue steel is generally so well-regarded is its ability to keep a consistent sharpness for a long time. Blue steel is prized among those who are too busy to spend a lot of time sharpening knives. Caution: These blades are the sharpest you can find, but they are not very r esistant to rust, so please handle them with care.

Size: 10.6" (270mm) blade Materials: Yasuki White-2 Steel Features: The Sakai Ajimasa manufactured genuine kasumi white steel series is made with a steel core and wrought iron surface. Its greatest more→strengths are its easy to sharpen and chip-resistant edge. Easier to sharpen and excellent for entry level chefs. Caution: These blades are the sharpest you can find, but they are not very resistant to rust, so please handle them with care. Please wipe thoroughly after use.

Size: 8.3” (210mm) blade Materials: Yasuki White-2 Steel Features: The Sakai Ajimasa manufactured genuine kasumi white steel series is made with a steel core and wrought iron surface. Its greatest s more→trengths are its easy to sharpen and chip-resistant edge. Easier to sharpen and excellent for entry level chefs. Caution: These blades are the sharpest you can find, but they are not very resistant to rust, so please handle them with care. Please wipe thoroughly after use.

The Tango Series Santoku knife has an Asian design ideal for preparing meat, fish and vegetables. It is distinguished by its perfect balance and its sharp blade. The alveoli facilitate cutting, preven more→ting food from sticking to the blade. In addition to having a good surface finish, it has rounded lines to improve grip. Blade: Forged in a single NITRUM forged stainless steel piece for ensuring a professional cut and long-lasting durability Arcos Series Tango - Santoku Knife Size Blade: 180 mm (7") inch PROFESSIONAL USER: The Tango series is designed for professional use, offering superior strength and durability for chefs ARCOS: A family-owned business with a legacy of craftsmanship dating …

The Opera series 140mm santoku knife is a multi-purpose knife which is typical in Asian cooking, perfect for the preparation of meat, fish, and vegetables. With a wide and very sharp blade, it has gra more→ntons to prevent food from sticking. The Rocking Santoku Knife´s blade is slightly more curved in order to achieve a more agile cutting process. Due to their one-piece stainless steel forging furniture and their special silk edge, they are knives in great demand by kitchen professionals. Precision and durability: Made using a patented technique by ARCOS called Nitrum, which provides increased durability, hardness, and high precision cutting. It is the result of shaping stainless steel with nitrogen t…