Knives - page 19

Utility knife KENSEI MITSUYOSHI 13 сm

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and breathe the spirit and passion of uncompromising blacksmithing. A utility knife is smaller than a chef's knife, but slightly larger than a vegetable knife, making it the perfect tool for a variety of tasks found in the kitchen. The FISSMAN KENSEI MASASHIGE 5" utility knife is ideal for chopping a variety of aromatic herbs, garlic, ginger, as well as cutting vegetables or small pieces of meat. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to special technology Korudo cold hardens the metal to 61 HRC Rockwell. The Damascus blade is made from 67 layers of durable VG-10 super steel. The layers of steel are layered on top of each other to form an inimitable pattern reminiscent of a rolling sea. The blades are hand sharpened by artisans using the ancient Japanese Honbazuke method. Perfect The cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. The packaging is made of textured premium cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

4 pcs index chopping board set 21x27.5 cm (plastic)

A set of cutting boards in 4 color shades is made of plastic. Each board is designed for cutting a specific group of products. For your convenience, the accessories are equipped with a label with a pattern that will not allow you to confuse the boards for cutting fish, meat or vegetables. The boards are made of durable plastic that is safe for contact with food. It does not absorb odors and is highly resistant to deformation and abrasion. The boards do not swell over time from water and do not dull knives. They are easy to clean, simple and durable to use. Due to the high-quality and bright design, the set will fit perfectly into any kitchen interior. Can be washed in the dishwasher.

Set of cutting boards 3 pcs. (41 cm/ 36 cm/ 20 cm), art.8056

A set of three different sizes of kitchen cutting boards. The cutting boards are made of durable, food-safe plastic with a stylish look. They do not absorb food aromas and have increased resistance to deformation and wear. Easy to maintain, simple and durable to use. Thanks to the high-quality and bright design, the set will fit perfectly into any kitchen interior. Can be washed in the dishwasher.

Set of cutting boards 3 pcs. (41 cm/ 36 cm/ 20 cm), art.8055

A set of three different sizes of kitchen cutting boards. The cutting boards are made of durable, food-safe plastic with a stylish look. They do not absorb food aromas and have increased resistance to deformation and wear. Easy to maintain, simple and durable to use. Thanks to the high-quality and bright design, the set will fit perfectly into any kitchen interior. Can be washed in the dishwasher.

Santoku knife 16 cm KENSEI MASASHIGE

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing. Santoku literally translates to "three virtues" or "three uses". Santoku knife FISSMAN KENSEI MASASHIGE 6.5" is great for slicing, chopping or chopping. This one blade can replace several traditional knives in the kitchen at once, it is convenient to use both for cutting meat and fish, and for slicing vegetables and fruits into small, even pieces slices or cubes. The blade itself is quite wide, which, with a narrow handle, gives the cook space under the palm and greater freedom in manipulating the knife. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made Made from high carbon Japanese AUS-8 steel, this steel is very durable and holds an edge perfectly. The knife is hand-honed on a 6000 grit water whetstone for impeccable sharpness. The ideal cutting angle thanks to the sharpening of 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

Chef's knife Pchak PADISHAH 15 сm

The FISSMAN PADISHAH knife with a damask pattern is a true work of blacksmithing. Coming from ancient Bukhara, it cannot be confused with any other knife; it has a very characteristic appearance - a rather narrow handle and a disproportionately wide blade with a displaced center of gravity. Another distinctive feature is that the tip of the blade rises above the butt line. Very comfortable and ergonomic handle that follows the curves of the palm. The fingers clasp the handle of the knife and rest the tips against the palm. The blade is made of high-carbon Japanese steel, which holds an edge for a very long time and is able to satisfy the tastes of even the most demanding lover of knife art. The knife handle is made of high-quality G-10 composite material with high strength and wear resistance. High carbon steel - do not leave wet for a long time! For sharpening we recommend using a whetstone. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not wash in dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

8" Chefs knife KENSEI KOJIRO

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing. The gastronomic or fillet knife FISSMAN KENSEI KOJIRO 7" is an excellent assistant when slicing. The blade is very thin and flexible, which makes it easy to fillet meat and fish. It is also very convenient for preparing carpaccio, for example, from beef or salmon. Due to the long and narrow blade it is easy to achieve thin, perfectly even slices. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, this steel is very durable and holds an edge perfectly. Knife by hand honed on a 6000 grit water whetstone for impeccable sharpness. The ideal cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-grade waterproof wear-resistant G-10 material, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors.Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high-quality knives indifferent.

Chef's knife 20 cm Kensei Masashige

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing. The FISSMAN KENSEI MASASHIGE 8" Chef's Knife is a knife with a wide, durable blade and a finely ground cutting edge. A true all-rounder for professionals and chefs alike - amateurs. If you mentally divide its cutting edge into three parts, it turns out that it is suitable for completely different tasks. The front part can easily chop onions or potatoes, the middle part is perfect for cutting herbs, and the back part is convenient for cutting hard foods. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to Korudo's special cold-hardening technology to the optimum level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, this steel is very durable and holds excellent sharpening: The knife is hand-honed on a 6000 grit water whetstone for impeccable sharpness. Ideal cutting angle thanks to sharpening 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

Chef's knife Pchak PADISHAH 20 сm

The FISSMAN PADISHAH knife with a damask pattern is a true work of blacksmithing. Coming from ancient Bukhara, it cannot be confused with any other knife; it has a very characteristic appearance - a rather narrow handle and a disproportionately wide blade with a displaced center of gravity. Another distinctive feature is that the tip of the blade rises above the butt line. Very comfortable and ergonomic handle that follows the curves of the palm. The fingers clasp the handle of the knife and rest the tips against the palm. The blade is made of high-carbon Japanese steel, which holds an edge for a very long time and is able to satisfy the tastes of even the most demanding lover of knife art. The knife handle is made of high-quality G-10 composite material with high strength and wear resistance. High carbon steel - do not leave wet for a long time! For sharpening we recommend using a whetstone. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not wash in dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

Utility knife KENSEI MITSUYOSHI 13 сm

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and breathe the spirit and passion of uncompromising blacksmithing. A utility knife is smaller than a chef's knife, but slightly larger than a vegetable knife, making it the perfect tool for a variety of tasks found in the kitchen. The FISSMAN KENSEI MITSUYOSHI 5" utility knife is ideal for chopping a variety of aromatic herbs, garlic, ginger, as well as cutting vegetables or small pieces of meat. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to special technology Korudo cold hardens the metal to 61 HRC Rockwell. The Damascus blade is made from 67 layers of durable VG-10 super steel. The layers of steel are layered on top of each other to form an inimitable pattern reminiscent of a rolling sea. The blades are hand sharpened by artisans using the ancient Japanese Honbazuke method. Perfect The cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. The packaging is made of textured premium cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

Dārzeņu nazis 10 cm KENSEI MITSUYOSHI

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and breathe the spirit and passion of uncompromising blacksmithing. The FISSMAN KENSEI MITSUYOSHI 4" vegetable knife is ideal for peeling and slicing small fruits and vegetables. It is a small knife with a durable blade and a centered edge. Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistant and durable thanks to Korudo's special cold hardening technology to 61 HRC Rockwell. Damascus blade is made of 67 layers of durable VG-10 super stainless steel. Layered each other on each other, layers of steel form an inimitable pattern reminiscent of a rolling sea. Craftsmen manually sharpen the blades using the ancient Japanese Honbazuke method. The ideal cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-quality waterproof wear-resistant material G-10, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent. High carbon steel - do not leave it wet for a long time! We recommend using a whetstone for sharpening. After sharpening, rinse with water and immediately wipe dry with a clean cloth. Do not put in the dishwasher. Please follow the care instructions and the knife will serve you for a long time. This product meets all safety and hygiene standards.

8" Slicing knife MUSASHI 20 cm (steel DAMASCUS)

In the culinary world it is often said that the most important tool in the kitchen is a good knife. The right knife can be a huge help in preparing beautiful dishes and providing optimal safety in the kitchen. Using a properly made and sharpened knife means you will have more control over what you cut. Cutting with a comfortable and sharp knife is much more pleasant. It's more efficient and can get the job done quickly and with surgical precision, whether you're chopping greens or a huge butternut squash. That's why FISSMAN introduces knives and kitchen hatchets to a whole new level, designed in Seki, Gifu Prefecture. Where, more than 800 years ago, the first blacksmiths founded workshops for forging the sharpest swords known throughout Japan, and several centuries later these developments were used in the production of famous local knives. Our knives are inspired by Japan and exude the spirit and passion of uncompromising blacksmithing.The gastronomic or fillet knife FISSMAN KENSEI MUSASHI 8" is an excellent assistant when slicing. The blade is very thin and flexible, which makes it easy to fillet meat and fish. It is also very convenient for preparing carpaccio, for example, from beef or salmon. Due to the long and narrow blade It's easy to achieve thin, perfectly even slices Traditional Japanese craftsmanship combined with advanced technology and beautiful modern design. Corrosion resistance and durability thanks to the special Korudo cold hardening technology of the metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese AUS-8 steel, this steel is very durable and holds an edge perfectly. Knife by hand honed on a 6000 grit water whetstone for impeccable sharpness. The ideal cutting angle thanks to sharpening is 15-17 degrees per side. The knife handle is made of high-grade waterproof wear-resistant G-10 material, which perfectly withstands both low and high temperatures and thanks to which the knife does not slip in the hand and does not absorb foreign odors.Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high-quality knives indifferent.