Kanetsune Hamaken Blue Steel No.2 Kurouchi Nakiri 165mm Magnolia Handle - Seisuke Knife
Kanetsune Hamaken Blue Steel No.2 Kurouchi Nakiri 165mm Magnolia Handle - Seisuke Knife
Kanetsune Hamaken Blue Steel No.2 Kurouchi Nakiri 165mm Magnolia Handle - Seisuke Knife
Kanetsune Hamaken Blue Steel No.2 Kurouchi Nakiri 165mm Magnolia Handle - Seisuke Knife
Kanetsune Hamaken Blue Steel No.2 Kurouchi Nakiri 165mm Magnolia Handle - Seisuke Knife

Kanetsune

Kanetsune Hamaken Blue Steel No.2 Kurouchi Nakiri 165mm Magnolia Handle

$98.00
SKU: KC447
Only 1 unit left
Option

Engraving

Personalize your knife with a custom engraving! All engravings are done by hand; placement and style to be determined by engraver unless otherwise specified in notes. If additional clarification is needed, engraver will reach out to you directly.

For more information, please visit the Name Engraving page

Max 20 characters, ensuring capitalization, spacing and punctuation are exact and correct.
Subtotal$98.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Kanetsune Hamaken Blue Steel No.2 Kurouchi Nakiri 165mm Magnolia Handle

1532 NE Alberta st.

Pickup available, usually ready in 24 hours

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138

Kanetsune

Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.



Specifications:
Knife Type: Nakiri
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 61-62
Blade Type: Double beveled blade
Blade Length: 165mm (6.5")
Blade Height: 54mm (2.1")
Blade Thickness: 3.2mm (0.1")
Ferrule Material: Plastic
Handle Material: Magnolia
Handle Length: 125mm (4.9")
Weight: 144g (5.1 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.