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Ships within 48 hours · Estimated delivery Sep 2 - Sep 7
Knife Type: Kengata Gyuto
- Do not use a dishwasher to clean your knife
The 33-layer Damascus steel used in making this razor sharp Japanese knives is hand hammered to ensure the strength of the blade and at its core is one of the best steels used in kitchen knife production due to its superior edge retention
Well known for his unique blade designs Yu Kurosaki is one of the youngest and most talented blacksmiths in Japan
Sakai Kikumori White Steel No.1 Gyuto 210mm Magnolia (Ferrule: Water Buffalo Horn) Handle Knife Type_Kengata Paring Knife Type: Kengata GyutoKikumori The sharpness of the knives from the Kashiwa manufacturer, Sakai, Osaka, has been recognized worldwide, and we continue to research and develop easy to use knives that are familiar to many people. . Specifications: Knife Type: Gyuto Steel Type: White Steel No. 1 (Carbon Steel, Rust Prone) Blade Hardness: HRC 60 61 Blade Type: Double beveled blade Blade Length: 210mm (8. 3") Blade Height: 47mm (1. 9") Blade Thickness: 2. 8mm (0. 1") Ferrule
US$ 54.20
US$ 54.20
US$ 54.20
US$ 54.20
US$ 54.20
