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Se knivene

Stainless steel

Stainless steel knives do not rust with normal use. Modern stainless steel can get very sharp and hold its edge for a long time.

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Choose stainless if the knife is shared with others in the house, may be left wet, or is a gift. Common stainless steels are VG10 from Takefu Special Steel, Ginsan, which sharpens almost like carbon steel, and the powder steel SG2, which holds its edge for a long time. Sharpening takes a little more work than carbon steel. None of them can go in the dishwasher, so wash by hand and dry.

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TOSHITAKA ZDP Bunka 180 mm tomatosharp

Bunka · 180 mm TOSHITAKA ZDP Bunka

5 950,-

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TAKESHI SAJI Rainbow Damascus Nashiji Gyuto 210 mm tomatosharp

Gyuto · 210 mm TAKESHI SAJI Rainbow Damascus Nashiji Gyuto

7 650,-

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HADO Ginsan Damascus Kiritsuke Santoku 180 mm tomatosharp

Santoku · 180 mm HADO Ginsan Damascus Kiritsuke Santoku

5 490,-

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KAI Seki Kaname Kiritsuke 120 mm tomatosharp

Petty · 120 mm KAI Seki Kaname Kiritsuke

2 990,-

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KAI Seki Kaname Kiritsuke 195 mm tomatosharp

Kiritsuke · 195 mm KAI Seki Kaname Kiritsuke

3 790,-

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KAI SHOSO Petty 120 mm tomatosharp

Petty · 120 mm KAI SHOSO Petty

799,-

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HADO Junpaku Bunka Urushi Oak 180 mm tomatosharp

Bunka · 180 mm HADO Junpaku Bunka Urushi Oak

5 990,-

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Sakai Takayuki Genbu Sakimaru Sujihiki 300 mm tomatosharp

Sujihiki · 300 mm SAKAI TAKAYUKI Genbu Sakimaru Sujihiki

6 290,-

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Sakai Takayuki Rinka Ginsan Sakimaru Takohiki 390mm tomatosharp

Knife Sakai Takayuki Rinka Ginsan Sakimaru Takohiki 390mm

26 900,-

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NIGARA HAMONO SG2 Migaki Gyuto 210 mm tomatosharp

Gyuto · 210 mm NIGARA HAMONO SG2 Migaki Gyuto

6 690,-

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HADO Ginsan Kiritsuke Gyuto 210 mm tomatosharp

Gyuto · 210 mm HADO Ginsan Kiritsuke Gyuto

6 290,-

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