Japanese cutlery:

1 Couteau Japonais > Fujiwara Teruyasu DENKA Gyuto Japanese knife

Fujiwara Teruyasu DENKA Gyuto Japanese knife

Gyuto knife 18 cm

made in Japan

	Teruyasu Fujiwara: 180 mm CHEF japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers stainless - black pakka wood handle 449.75 EUR blade length 18cm thickness 2mm - handle 13cm Infos currencies : +/- 2950FRF, 18143BEF, 675USD Export out of UE (min.200EURexcl.VAT) : 371.69EUR, +/- 558USD

» home page » see your order

» delivery infos

Gyuto knife 21 cm

made in Japan

	Teruyasu Fujiwara: 210 mm CHEF japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers stainless - black pakka wood handle 493.5 EUR blade length 21cm thickness 2mm - handle 13cm Infos currencies : +/- 3237FRF, 19908BEF, 740USD Export out of UE (min.200EURexcl.VAT) : 407.85EUR, +/- 612USD

» home page » see your order

Information: Teruyasu Fujiwara: 210 mm CHEF japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers stainless - black pakka wood handle	DENKA series manufactured by FUJIWARA TERUYASU. The Fujiwara Teruyasu Denka japanese knives are handmade in one piece (blade, bolster and core of the handle) in Aogami Super high carbon steel (1.4% 64-65 HRC) the blade is covered with two layers of stainless steel, the handle is western style black Pakka wood.
The Gyuto-CHEF´s knives: ¤ Attention: NEVER use a Chef knife for chopping bones and fish bones ! Only the DEBA knife is suitable for this work. » All the GYUTO-CHEF´s knives

Teruyasu Fujiwara: 120 mm PETTY japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers stainless - black pakka wood handle

404.25

Teruyasu Fujiwara DENKA 12cm Petty japanese knife

Teruyasu Fujiwara: 120 mm PETTY japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers stainless

Teruyasu Fujiwara: 165 mm SANTOKU japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers stainless - black pakka wood handle

437.5

Teruyasu Fujiwara DENKA 6,5cm Santoku japanese knife

Teruyasu Fujiwara: 165 mm SANTOKU japanese knife DENKA - carbon steel Aogami Super 64-65 Rockwell and 2 layers

PETTY 15cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers of stainless steel

115.02

Katsushige Anryu PETTY 150 japanese knife

PETTY 15cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers

SANTOKU 16,5cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers of stainless steel

123.54

Katsushige Anryu SANTOKU 165 japanese knife

SANTOKU 16,5cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers

GYUTO 18cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers of stainless steel

140.58

Katsushige Anryu GYUTO 180 japanese knife

GYUTO 18cm japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers

SUZIHIKI 27cm slicing japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers of stainless steel

213

Katsushige Anryu SUZIHIKI 270 slicing japanese knife

SUZIHIKI 27cm slicing japanese knife from Katsushige Anryu blacksmith Aokami2 High carbon steel covered with 2 layers

Yu Kurosaki: 120mm PETTY japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry handle and black pakka wood bolster

139.83

Yu Kurosaki Megumi PETTY japanese knife

Yu Kurosaki: 120mm PETTY japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry

Yu Kurosaki: 165 mm SANTOKU japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry handle and black pakka wood bolster

175.23

Yu Kurosaki Megumi SANTOKU japanese knife

Yu Kurosaki: 165 mm SANTOKU japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry

Yu Kurosaki: 165 mm NAKIRI japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry handle and black pakka wood bolster

178.77

Yu Kurosaki Megumi NAKIRI japanese knife

Yu Kurosaki: 165 mm NAKIRI japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry

» Yu Kurosaki: GYUTO 21cm japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry handle and black pakka wood bolster
» Yu Kurosaki: SUZIHIKI 27cm slicing japanese knife MEGUMI series - DAMAS VG10 stainless steel 61 Rockwell - octogonal cherry handle and black pakka wood bolster
» Takeshi Saji: PETTY 9cm japanese knife - R2(SG2) 63 Rockwell DAMAS steel - oval ironwood handle with decorative rivets and polished stainless bolster
» Takeshi Saji: GYUTO 18cm chef japanese knife - R2(SG2) 63 Rockwell DAMAS steel - oval ironwood handle with decorative rivets and polished stainless bolster
» Takeshi Saji: SUZIHIKI 24cm slicing japanese knife - R2(SG2) 63 Rockwell DAMAS steel - oval ironwood handle with decorative rivets and polished stainless bolster
» Takeshi Saji: PETTY 13cm japanese knife - R2(SG2) 63 Rockwell DAMAS steel - hexagonal Rosewood handle with black pakka wood bolster
» Takeshi Saji: SANTOKU 165mm japanese knife - R2(SG2) 63 Rockwell DAMAS steel - hexagonal Rosewood handle with black pakka wood bolster
» Takeshi Saji: GYUTO 18cm japanese knife - R2(SG2) 63 Rockwell DAMAS steel - hexagonal Rosewood handle with black pakka wood bolster
» Takeshi Saji: SUZIHIKI 27cm slicing japanese knife - R2(SG2) 63 Rockwell DAMAS steel - hexagonal Rosewood handle with black pakka wood bolster
» Takeshi Saji: GYUTO 21cm Rainbow japanese knife - Aokami2 61-62 Rockwell layered with copper and brass stainless damascus steel - oval Deer Horn handle with stainless steel bolster
» SINGLE EDGED - YANAGIBA 24cm japanese knife from Akira Sasaoka - Aokami2 High carbon steel
» overall view

French cutlery:

SABATIER

FRANÇAIS

» Harumi's Japanese Cooking
Harumi Kurihara

» The New Art of Japanese Cooking
Masaharu Morimoto

» Sushi : A Pocket Guide
Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue

» Japanese Cooking : Contemporary and Traditional
Miyoko Nishimoto Schinner

» A Dictionary of Japanese Food : Ingredients & Culture
Richard Hosking

» JAPANESE RECIPES
Welcome to the Japanese Kitchen !

<30>

» Japanese knives