fish knives
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Le Petit Jouter - Leather case for oyster knife
Le Petit Jouter - Leather case for oyster knife
Quality case for storing and transporting your 'Le Petit Jouteur' oyster knife.
It is the essential element to protect your knife and always have it at hand.
It clips onto your belt in a horizontal position.
Weight 200 g -Dimensions 12 × 3.5 × 1.5 cm
It is said that its designer, Benjamin Auzier, is a Laguiole designer.
He had the good idea of surrounding himself with oyster farming professionals from the Mediterranean basin.
He imagined a tool that both left-handed and right-handed people can use without risk and with formidable efficiency. His workshop is located in La Boissière, in the Hérault.
The originality of its balanced and symmetrical teardrop shape over a length of 12 centimetres adapts to all hand morphologies.
If you want to have a practical professional tool for opening shellfish, the Little Juggler is for you.
Or for an original gift to a family member or friend, accompanied by this very useful leather case.
8169OCP€28.69Only 3 left -
Le Petit Jouteur - Oyster Opener Knife Set and Leather Hand Guard
Handcrafted box containing a "Le petit jouteur" oyster knife and a leather hand guard.
Leaning the handle of your "Le Petit Jouteur" oyster knife against your ear, you may not hear the lapping of the waves ...
Oyster knife with mussel shell handle
Handcrafted made in France."Le Petit Jouteur" professional oyster knife has a 2.5 mm thick stainless steel blade.
High quality, very hard and ultra-strong thanks to a heat treatment process by cryogenization.
An ambidextrous, ergonomically shaped knife with a stainless steel blade that allows you to open shellfish quickly and safely.
A minimum of care and maintenance , will allow you to keep it in a state that will delight you for many years.
Included in the package is an ambidextrous hand guard made of handcrafted leather.
Weight 120 g
Dimensions 12 × 3.5 × 1.5 cm.
8169CON€65.57Only 1 left -
Le Petit Jouter - Oyster Opener Knife - Walnut
Walnut oyster knife
Presitigious Oyster Opener with wooden handle.
Made in France craftsmanship.
The "Le Petit Jouteur" professional oyster knife has a 2.5 mm thick stainless steel blade.
High quality, very hard and ultra-strong, thanks to a heat treatment process by cryogenization.
An ambidextrous oyster spear blade.
Wood handle from French forests .
They use wood of French origin to decorate the handles, which are machined and assembled in France.
A minimum of care and maintenance ,
will enable you to keep your oyster knife in a condition that will amaze you for many years.
8169ostriche€34.42Only 1 left -
Novac - Knife oysters Qknife
O'Knife opening oysters with a knife is easily accessible to all. Novac - Knife oysters Qknife with special mechanism for easy opening shot of oysters. A spring that is loaded and is released automatically, creating a percussion such as to open the shells of oysters. New knife O'knife allows an easy opening of all types of seafood. Dimensions: 2.5 x 24.5 cm.4501501€65.16Only 4 left -
Le Petit Jouter - Oyster Opener Knife - Oyster Shells
Oyster Knife
Presitigious Oyster Opener with handle made of stabilized oyster shells.
Made in France craftsmanship.
The "Le Petit Jouteur" professional oyster knife has a 2.5 mm thick stainless steel blade.
High quality, very hard and ultra-strong, thanks to a heat treatment process by cryogenization.
An ambidextrous oyster spear blade.
A minimum of care and maintenance ,
will enable you to keep your oyster knife in a condition that will amaze you for many years.
A nice discovery that of this oyster knife.
At last a useful and well-designed knife.
It should be mentioned that its designer, Benjamin Auzier, is a designer at @Laguiole.
He had the good idea of surrounding himself with oyster professionals from the Mediterranean basin.
He envisioned a tool that both left-handed and right-handed people can use without risk and with formidable efficiency. His workshop is located in La Boissière, in the Hérault.
The originality of its balanced and symmetrical teardrop shape over a length of 12 centimeters suits all hand morphologies.
If you want to have a practical professional tool for opening shellfish, the Little Juggler is for you.
Or for an original gift to a family member or friend.
8169O-C€45.08Only 0 leftOut of stock -
Takefu Village - Takobiki Knife 260mm by Mr. Masanobu Okada - F-276R - kitchen knife
Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
The Takefu knives brand is based on the union of 10 local artisans who make each knife by hand.The model presented is made by:
Mr. Masanobu Okada
Born in the city of Echizen in 1949, the third generation of forging artisans, he is one of the few living heirs of the "masaoki-ho" typical of Echizen, a forging technique that consists in hammering and folding the steel giving it a rhomboid shape for get a thinner, sharper and easier to sharpen steel sheet.Initially specialized in the production of agricultural tools with the Monjiro brand, in recent times he began to produce artisanal kitchen knives with the traditional "uchi-hamono" technique, also receiving the title of Dentoukougeishi (traditional craftsman) after having undergone the strict examinations of the commission of the Traditional Crafts Industry Promotion Association Foundation.
The uchi-hamono technique (uchi means blow and hamono means cutting tool) finds its origins towards the end of the 1300s, in the Muromachi period and consists of manually beating with a hammer and repeatedly a heated steel sheet until a blade of cut. Many tools made with this particular method are still on permanent display at the MoMA (Museum of Modern Art) in New York.
In a recent interview Mr. Okada said: "I have been engaged with this art for over 45 years, but still today I still think that it is an infinite world where the notions learned never become obsolete and for this I feel I have to transmit them. to the younger generations ". Currently, under his careful guidance, two apprentices are thoroughly learning the blade polishing techniques.
Characteristics of the knife:Use: meat / fish
Blade: CladSteel carbon steel with cutting edge in White Paper Steel (Shirogami) at 62 / 64HRC and damascus with 67 layers
Provenance Lama: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant wood
Packaging: in cardboard with Japanese writing
Blade length: 265mm
Total length: 410mm
Blade thickness: from 3.5mm to 3mm
Handle Length: 139mm
Weight: 178g* Not every knife is signed on the blade by the craftsman who made it
Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a series of attentions to be followed to maintain the quality of the product over time.- Never put the knife in the dishwasher
- Rinse the knife with hot water before first use
- Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
- Aggressive foods such as lemon juice must be promptly rinsed immediately after use
- Do not use glass or granite plates as a cutting support. Use only wooden bases
- Pay attention that the cutting edge of the knife does not come into contact with other metal objects during its storage to avoid damage to the cutting edge.
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Cronologia
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CommunityF-276R -
Takefu Village - Sujihiki Knife 270mm by Mr. Kanehiro Kintaro - kitchen knife
Takefu Knives Village is a brand born in 1991 in Echizen Fukui, Japan's famous city since the 1400s for knives production.
The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.The model presented is made by:
Mr. Kanehiro Kintaro
Kanehiro-san knives have gained popularity among professional chefs for the highest construction level and the high performance and cutting performance.
Knife Features:Use: meat / fish
Blade: Clad Steel (Steel Hammer Forged, San Mai) Steel with Aogami cutting edge super carbon steel core 62 / 63HRC with 3 layers
Origin Knife: Japanese craftsmanship
Handle: Cherry wood
Packing: in cardboard with Japanese writing
Length Blade: 265mm
Total Length: 417mm
Thickness Blade: 4mm to 1mm
Length Grip: 137mm
Weight: 154g* Not every knife is signed on the blade by the craftsman who made it
Maintenance:
Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a number of attentions to keep in order to maintain the quality of the product over time.- Never put the knife in the dishwasher
- Rinse the knife with hot water before first use
- Rinse the knife immediately after each use without detergent for aggressive crockery and dry with a soft cloth (always starting at the back of the blade wire)
- Aggressive foods such as lemon juice should be rinsed immediately after use
- Do not use glass or granite plates as a cutting support. Use only wooden bases
- Take care that the knife blade wire does not come into contact with other metallic objects during its storage to prevent damage to the blade.D-507 -
Takefu Village - Petty Utility Knife 150mm by Mr. Masanobu Okada - kitchen knife
He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries
Knife Features:
Use: vegetables / meat / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Blade Length: 150mm
Total Length: 275mm
Thickness Blade: 3mm
Length Grip: 114mm
Weight: 86gF-211 -
Takefu Village - Petty Utility Knife 120mm by Mr. Masanobu Okada - kitchen knife
He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries
Knife Features:
Use: vegetables / meat / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 120mm
Total Length: 245mm
Thickness Blade: 3mm
Length Grip: 114mm
Weight: 78gF-209 -
Takefu Village - Takobiki Knife 270mm by Mr. Masanobu Okada - kitchen knife
He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries
Knife Features:
Use: meat / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 265mm
Total Length: 410mm
Thickness Blade: 3.5mm to 3mm
Length Grip: 139mm
Weight: 162gF-416 -
Takefu Village - Deba 180mm by Mr. Hideo Kitaoka - kitchen knife
Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.
Knife Features:Use: chicken / fish / meat
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 180mm
Total Length: 335mm
Thickness Blade: 9mm to 2mm
Length Grip: 134mm
Weight: 336g* Not every knife is signed on the blade by the craftsman who made it
C-106D -
Takefu Village - Yanagiba Sashimi Knife 270mm by Mr. Hideo Kitaoka - kitchen knife
Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.Use: meat / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 257mm
Total Length: 410mm
Thickness Blade: 4mm to 1.5mm
Length Grip: 139mm
Weight: 184g* Not every knife is signed on the blade by the craftsman who made it
C-804 -
Takefu Village - Yanagiba Sashimi Knife 240mm by Mr. Hideo Kitaoka - kitchen knife
Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.Use: meat / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 230mm
Total Length: 375mm
Thickness Blade: 3.5mm to 1.5mm
Length Grip: 132mm
Weight: 134g* Not every knife is signed on the blade by the craftsman who made it
C-803 -
Takefu Village - Yanagiba Sashimi Knife 210mm by Mr. Hideo Kitaoka - kitchen knife
Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.Knife Features:
Use: meat / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Blade Length: 200mm
Total Length: 343mm
Thickness Blade: 3.5mm to 1.5mm
Length Grip: 127mm
Weight: 114g* Not every knife is signed on the blade by the craftsman who made it
C-802 -
Takefu Village - Kamausuba Knife 180mm by Mr. Hideo Kitaoka - kitchen knife
Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.Knife Features:
Use: vegetable / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 170mm
Total Length: 320mm
Thickness Blade: 4mm to 2mm
Length Grip: 132mm
Weight: 166g* Not every knife is signed on the blade by the craftsman who made it
C-827 -
Takefu Village - Kiritsuke Knife 240mm by Mr. Hideo Kitaoka - kitchen knife
Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.
Knife Features:Use: meat / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 240mm
Total Length: 375mm
Thickness Blade: 4mm to 2mm
Length Grip: 127mm
Weight: 160g* Not every knife is signed on the blade by the craftsman who made it
C-751 -
Takefu Village - Kiritsuke Knife 210mm by Mr. Hideo Kitaoka - kitchen knife
Mr. Hideo Kitaoka
He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.
Knife Features:Use: meat / fish
Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
Origin Knife: Japanese craftsmanship
Handle: SandalWood, very hard and water resistant
Packing: in cardboard with Japanese writing
Length Blade: 210mm
Total Length: 345mm
Thickness Blade: 4mm to 2mm
Length Grip: 127mm
Weight: 150g* Not every knife is signed on the blade by the craftsman who made it
C-750 -
Takefu Knives Village Series Yanagiba 23 cm Japanese craft knife
Takefu Knives Village è un marchio nato nel 1991 a Echizen Fukui, città del Giappone famosa dal 1400 per la produzione di coltelli.
Il brand Takefu knives si fonda sull'unione di 10 artigiani locali che realizzano a mano ogni coltello
L'acciaio delle lame, prodotto dalla Takefu Steel, viene lavorato con la tecnica del "clad steel" tagliente in VG10 a 61HRC e placche laterali in damasco laminato.
Caratteristiche del coltello:
Impiego: carne/pesce
Lama: in acciaio CladSteel con tagliente in inox VG-10 a 60/62HRC e damasco a 33 strati
Provenienza Lama: Giappone
Impugnatura: SandalWood, legno molto duro e resistente all'acqua
Confezione: in cartone con scritte giapponesi
Lunghezza Lama: 230mm
Lunghezza Totale: 370mm
Spessore Lama: 4,5mm
Lunghezza Impugnatura: 134mm
Peso: 142g
* Non ogni coltello viene firmato sulla lama dall'artigiano che l'ha realizzatoTKV-Ya23 -
Takefu Knives Village Serie Mina Yanagiba 24 cm coltello artigianale giapponese
Takefu Knives Village è un marchio nato nel 1991 a Echizen Fukui, città del Giappone famosa dal 1400 per la produzione di coltelli.
Il brand Takefu knives si fonda sull'unione di 10 artigiani locali che realizzano a mano ogni coltello
L'acciaio delle lame, prodotto dalla Takefu Steel, viene lavorato con la tecnica del "clad steel" tagliente in VG10 a 61HRC e placche laterali in damasco laminato.
Caratteristiche del coltello:
Impiego: carne/pesce
Lama: in acciaio CladSteel con tagliente in inox VG-10 a 60/62HRC
Provenienza Lama: Giappone
Impugnatura: SandalWood, legno molto duro e resistente all'acqua
Confezione: in cartone con scritte giapponesi
Lunghezza Lama: 224mm
Lunghezza Totale: 380mm
Spessore Lama: 4,5mm
Lunghezza Impugnatura: 134mm
Peso: 166g
* Non ogni coltello viene firmato sulla lama dall'artigiano che l'ha realizzatoMINA-240YA -
Takefu Knives Village Serie Mina Petty 15 cm coltello artigianale giapponese
Takefu Knives Village è un marchio nato nel 1991 a Echizen Fukui, città del Giappone famosa dal 1400 per la produzione di coltelli.
Il brand Takefu knives si fonda sull'unione di 10 artigiani locali che forgiano a mano ogni coltello
L'acciaio delle lame, prodotto dalla Takefu Steel, viene realizzato con la tecnica del "clad steel" tagliente in VG10 a 61HRC e placche laterali in damasco laminato.
Caratteristiche del coltello:
Impiego: carne/pesce/verdura
Lama: in acciaio CladSteel con tagliente in inox VG-10 a 60/62HRC
Provenienza Lama: Giappone
Impugnatura: SandalWood, legno molto duro e resistente all'acqua
Confezione: in cartone con scritte giapponesi
Lunghezza Lama: 115mm
Lunghezza Totale: 280mm
Spessore Lama: 2,0mm
Lunghezza Impugnatura: 115mm
Peso: 78g
* Non ogni coltello viene firmato sulla lama dall'artigiano che l'ha realizzatoMINA-150PT