Kitchen knives - page 10

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Virėjo peilis 20 cm Ragnitz
A chef's knife is an indispensable tool in the kitchen. You can use it to cut fillets, shred vegetables, and cut meat. They are also easy to crush garlic and other spices, beat steaks or break crab shells. Kitchen knives of the RAGNITZ series are made of high-alloy German steel X50Cr15MoV, hardened to 57 units on the Rockwell scale. They are highly durable and suitable for frequent use. The blades have a double-sided symmetrical sharpening along the entire length of the cutting edge, which ensures easy cutting and cutting. The Pakka handles are elegantly shaped and provide a secure grip. Manufactured using special technology, they are very comfortable and ergonomic. Thanks to this design, the knives are perfectly balanced and fit well in the hand. Do you want to get a reliable ally in preparing a quick breakfast, a hearty lunch, or a delicious dinner? FISSMAN will help you implement any ideas! Instructions for use • To extend the life of the knives, they should be washed by hand. In the dishwasher, knives are exposed to harsh detergents and large temperature changes. An aggressive environment will destroy the sharp edge of the knife and, as a result, reduce its service life. • To prevent blade discoloration, wash knives immediately after use. Food particles will not dry on the knife and it will be easier to clean. • It is not recommended to cut with kitchen knives on a hard surface, for example, a stone countertop, glass board, as this may dull the cutting edge ahead of time. Use FISSMAN wooden or plastic cutting boards for cutting, which are less dull to the blade. • Use original FISSMAN stands and wall magnetic strips to store knives, thereby extending the service life of your knives. • To keep the blade perfectly sharp, use special Fissman tools and accessories (musts, sharpeners). • Work with knives only with dry hands, otherwise you may get hurt on the blade. • Please follow the care instructions, and the dishes will last you a long time. • This product meets all safety and hygiene standards.
Virėjo peilis 20 cm Ragnitz
Virėjo peilis 20 cm Ragnitz Virėjo peilis 20 cm Ragnitz Virėjo peilis 20 cm Ragnitz Virėjo peilis 20 cm Ragnitz Virėjo peilis 20 cm Ragnitz Virėjo peilis 20 cm Ragnitz
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  • 28.12 €
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Virėjo peilis 20 cm Ragnitz
SKU: 2824
 
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Santoku peilis 18 cm Ragnitz, art 2827
The Santoku knife is a multifunctional product. Designed for chopping vegetables, thin slicing, cutting meat and fish. The grooves on the surface make it easier to use: air remains in them when cutting, so food does not stick to the blade. Kitchen knives of the RAGNITZ series are made of high-alloy German steel X50Cr15MoV, hardened to 57 units on the Rockwell scale. They are highly durable and suitable for frequent use. The blades have a double-sided symmetrical sharpening along the entire length of the cutting edge, which ensures easy cutting and cutting. The Pakka handles are elegantly shaped and provide a secure grip. Manufactured using special technology, they are very comfortable and ergonomic. Thanks to this design, the knives are perfectly balanced and fit well in the hand. Do you want to get a reliable ally in preparing a quick breakfast, a hearty lunch, or a delicious dinner? FISSMAN will help you implement any ideas! Instructions for use • To extend the life of the knives, they should be washed by hand. In the dishwasher, knives are exposed to harsh detergents and large temperature changes. An aggressive environment will destroy the sharp edge of the knife and, as a result, reduce its service life. • To prevent blade discoloration, wash knives immediately after use. Food particles will not dry on the knife and it will be easier to clean. • It is not recommended to cut with kitchen knives on a hard surface, for example, a stone countertop, glass board, as this may dull the cutting edge ahead of time. Use FISSMAN wooden or plastic cutting boards for cutting, which dull the blade less. • Use original FISSMAN stands and wall magnetic strips to store knives, thereby extending the life of your knives. • To keep the blade perfectly sharp, use special Fissman tools and accessories (musts, sharpeners). • Work with knives only with dry hands, otherwise you may get hurt on the blade. • Please follow the care instructions, and the dishes will last you a long time. • This product meets all safety and hygiene standards.
Santoku peilis 18 cm Ragnitz, art 2827
Santoku peilis 18 cm Ragnitz, art 2827 Santoku peilis 18 cm Ragnitz, art 2827 Santoku peilis 18 cm Ragnitz, art 2827 Santoku peilis 18 cm Ragnitz, art 2827 Santoku peilis 18 cm Ragnitz, art 2827 Santoku peilis 18 cm Ragnitz, art 2827
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  • 28.12 €
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Santoku peilis 18 cm Ragnitz, art 2827
SKU: 2827
 
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6" Deba knife KENSEI HANZO 15 cm (steel AUS-8)
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, they breathe the spirit and passion of uncompromising blacksmithing. The traditional Japanese Deba knife FISSMAN KENSEI HANZO 6" - has an easily recognizable wedge shape and a thickened blade, the spine of which can be struck by hand. The main purpose is the primary cutting of sea and river fish, cutting off tails and fins. It perfectly reflects the traditions and culture of Japan, where fish and seafood are the basis of a nutritious diet. It is worth purchasing such a knife for any kitchen where seafood is often and with pleasure prepared. resistance to corrosion and durability thanks to the special technology of Korudo cold hardening of metal to the optimal level of 58 HRC on the Rockwell scale. The blade is made of high-carbon Japanese steel AUS-8, this steel is very durable and holds an edge perfectly. The knife is hand-finished on a water-based whetstone with a grain size of 6000 grit for impeccable sharpness. Ideal cutting angle thanks to sharpening of 15-17 degrees per side. The knife handle, according to Japanese canons, is made of natural wood and requires careful handling. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent.
6" Deba knife KENSEI HANZO 15 cm (steel AUS-8)
6" Deba knife KENSEI HANZO 15 cm (steel AUS-8) 6" Deba knife KENSEI HANZO 15 cm (steel AUS-8) 6" Deba knife KENSEI HANZO 15 cm (steel AUS-8)
  • 28.93 €
  • 57.86 €
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    Economy 28.93 €
6" Deba knife KENSEI HANZO 15 cm (steel AUS-8...
SKU: 2582
 
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Santoku knife 19cm TIROL (steel X50Cr15MoV)
Santoku is a traditional Japanese style knife. The word itself means "three virtues" in Japanese, referring to the tasks this knife can perform: cutting, slicing and chopping. It is similar in appearance to the Large Chef's Knife, but has a distinctive shape with a curved tip and a straight blade, often called a "sheep's foot". This shape allows for a more precise up-and-down motion when chopping, which can be more efficient and precise than the back-and-forth motion of using a chef's knife. Santoku knives usually have a notch on the blade called a granton. These grooves help reduce friction and prevent food from sticking to the blade during slicing. All TIROL series knives are made of high quality German steel X50Cr15MoV, known for its excellent mechanical properties, excellent toughness, hardness (HRC 55 Rockwell units) ) and corrosion resistance and can hold an excellent cut for a long time. Classic European sharpening, symmetrical along the entire length of the cutting edge, will provide incredible ease of use. Hand finishing the surface of the blade with a hammer reduces friction and food sticking to the blade. The elegant Pakka Wood handle is ergonomically shaped for a comfortable grip. Manufactured to professional standards, reliable and well-balanced knives will serve you for a very long time. FISSMAN will help you realize your wildest ideas in the kitchen! A light breakfast, a hearty lunch, a delicious dinner - FISSMAN will help you realize any ideas!
Santoku knife 19cm TIROL (steel X50Cr15MoV)
Santoku knife 19cm TIROL (steel X50Cr15MoV) Santoku knife 19cm TIROL (steel X50Cr15MoV) Santoku knife 19cm TIROL (steel X50Cr15MoV) Santoku knife 19cm TIROL (steel X50Cr15MoV)
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  • 29.14 €
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Santoku knife 19cm TIROL (steel X50Cr15MoV)
SKU: 2754
 
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  • 29.38 €
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Santoku knife 18cm FRANKFURT (steel X50Cr15MoV)
SKU: 2761
 
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9.5" Yanagiba knife KENSEI HANZO 24 cm (steel AUS-8)
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. Yanagiba's FISSMAN KENSEI HANZO 9.5" Knife is ideal for handling fish. Primarily used for cutting boneless fish fillets for sashimi and sushi dishes. , but it can also be used for filleting small and medium-sized fish and is also often used for skinning fish. Yanagiba is a traditional Japanese knife with a single-sided edge. Both the back surface, which is slightly concave and is called Urasuki, and the front bevel, which is called Shinogi, allow the cut piece to be easily separated from the blade after cutting. The narrow blade and relatively sharp edge angle of the yanagiba are features that significantly reduce the effort required to cut ingredients. Corrosion resistance and durability thanks to Korudo's special cold hardening technology to the optimum level of 58 HRC Rockwell scale The blade is made of high-carbon Japanese steel AUS-8, this steel is very durable and holds an edge perfectly. 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 handle of the knife, according to Japanese canons, is made of natural wood and requires careful handling. Packaging made of premium textured cardboard with silver embossing will not leave any true connoisseur of high quality knives indifferent.
9.5" Yanagiba knife KENSEI HANZO 24 cm (steel AUS-8)
9.5" Yanagiba knife KENSEI HANZO 24 cm (steel AUS-8) 9.5" Yanagiba knife KENSEI HANZO 24 cm (steel AUS-8) 9.5" Yanagiba knife KENSEI HANZO 24 cm (steel AUS-8)
  • 30.79 €
  • 61.59 €
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  • -50%
    Economy 30.80 €
9.5" Yanagiba knife KENSEI HANZO 24 cm (steel...
SKU: 2579
 
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