Daruma Silver Steel No.3 Gyuto 210mm Rosewood & Black Pakkawood Handle - Seisuke Knife
Daruma Silver Steel No.3 Gyuto 210mm Rosewood & Black Pakkawood Handle - Seisuke Knife
Daruma Silver Steel No.3 Gyuto 210mm Rosewood & Black Pakkawood Handle - Seisuke Knife
Daruma Silver Steel No.3 Gyuto 210mm Rosewood & Black Pakkawood Handle - Seisuke Knife
Daruma Silver Steel No.3 Gyuto 210mm Rosewood & Black Pakkawood Handle - Seisuke Knife

Daruma

Daruma Silver Steel No.3 Gyuto 210mm Rosewood & Black Pakkawood Handle

$560.00
Sold out
SKU: DA-S3-GU210SB
Option
Subtotal$560.00
Pickup currently unavailable at 1532 NE Alberta st.

Daruma Silver Steel No.3 Gyuto 210mm Rosewood & Black Pakkawood Handle

1532 NE Alberta st.

Pickup currently unavailable

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
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Daruma Cutlery (Hirosaki, Aomori) A cutlery brand based in Hirosaki City, Aomori Prefecture After gaining experience at a specialty knife shop in Kappabashi, Tokyo, CEO Akihiro Furukawa honed his skills at Nigara Cutlery Forge, a long-established blacksmith in Aomori, before going independent. These knives are crafted by artisans who possess both a retail perspective and the skills of a traditional forger. Their appeal lies in their understated simplicity and ease of use, without resorting to extravagance. The brand name "Daruma" embodies the ideas of "achieve" (達) and "continue to hone" (磨). These knives are built on time honored traditional techniques and continue to be relevant to the modern era. They are a recommended choice for both your first authentic Japanese knife and your next purchase.

Specifications:
Knife Type: Gyuto
Steel Type: Silver Steel No.3 (Stain resistant steel)
Blade Hardness: HRC 59-61
Blade Type: Double beveled blade
Blade Length: 210mm (8.3")
Blade Height: 51mm (2")
Blade Thickness: 2mm (0.1")
Ferrule Material: Black Pakka wood
Handle Material: Rosewood (Ferrule: Black Pakka Wood)
Handle Length: 130mm (5.1")
Weight: 160g (5.6 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.