Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
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Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife
Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle - Seisuke Knife

Masakage Kumo VG10 Damascus Santoku 165mm with Shitan Handle

MK-V0-D-SA165S
$428.00
Shipping calculated at checkout.


Specifications:
Knife Type: Santoku
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 46mm (1.8")
Blade Thickness: 3mm (0.118")
Ferrule Material: Pakka wood
Handle Material: Shitan
Handle Length: 127mm (5")
Weight: 124g (4.4 ounces)

Use and Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade.
- Do not use a dishwasher to clean your knife.

Don't Forget To Accessorize

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