Kanetsune VG1 Hammered Gyuto 210mm Black Pakkawood Handle - Seisuke Knife
Kanetsune VG1 Hammered Gyuto 210mm Black Pakkawood Handle - Seisuke Knife
Kanetsune VG1 Hammered Gyuto 210mm Black Pakkawood Handle - Seisuke Knife
Kanetsune VG1 Hammered Gyuto 210mm Black Pakkawood Handle - Seisuke Knife
Kanetsune VG1 Hammered Gyuto 210mm Black Pakkawood Handle - Seisuke Knife

Kanetsune

Kanetsune VG1 Hammered Gyuto 210mm Black Pakkawood Handle

$197.00
SKU: KC947
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$197.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Kanetsune VG1 Hammered Gyuto 210mm Black Pakkawood 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: Gyuto
Steel Type: VG1 (Stain resistant steel)
Blade Hardness: HRC 58-59
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 47.3mm (1.9")
Blade Thickness: 1.8mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Black Pakka wood
Handle Length: 118.5mm (4.7")
Weight: 166g (5.9 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.