Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
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Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife
Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle - Seisuke Knife

Daisuke Nishida White Steel No.1 Hammered Santoku 165mm Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap Handle

DN-W1-H-SA165SBT
$791.00
Shipping calculated at checkout.


Specifications:
Knife Type: Santoku
Steel Type: White Steel No.1 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Double beveled blade
Blade Length: 165mm (6.5")
Blade Height: 49mm (1.9")
Blade Thickness: 2.8mm (0.1")
Handle Material: Rosewood with Siver Rngs and Blue turquoise Ferrule and End Cap
Handle Length: 130mm (5.1")
Weight: 211g (7.4 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.

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