Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
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Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle - Seisuke Knife

Kunihira Kokuryu VG10 Hammered Santoku 170mm Mahogany Handle

KU-V0-H-SA170M
$131.00
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: 170mm (6.7")
Blade Height: 46.5mm (1.8")
Blade Thickness: 2mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Mahogany
Handle Length: 120mm (4.7")
Weight: 142g (5 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.

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