Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife
Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm - Seisuke Knife

Takayuki Iwai

Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm

Sale price$428.00
Sold out
SKU: TI-V0-D-SA165PW
Option
Subtotal$428.00
Pickup currently unavailable at 1532 NE Alberta st.

Takayuki Iwai VG10 Fumon Damascus Santoku Japanese Chef Knife 165mm

1532 NE Alberta st.

Pickup currently unavailable

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
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Takayuki Iwai knives are made by hands; they don’t use machines to mass produce because they believe that machine-made knives are less superior than those that are hand made. For Takayuki Iwai, it is quality first.   

Specifications: 

Knife Type: Santoku knife
Steel Type: VG10 Damascus
Blade Type: Double-edged Blade
Blade Length: 165mm
Blade Height: 47mm
Blade Thickness: 2.5mm
Handle Length: 115mm
Weight: 186g

 Use & 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. 

It usually takes 2 –4 weeks for us to restock should this item is not available. 

 Japanny.com is the sole distributor of Takayuki Iwai knives outside Japan.  

 

-- Process of making a Japanese knife --