Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
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Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm - Seisuke Knife

Kikumori VG10 Mirrored Finish Usuba Japanese Chef Knife 180mm

VK318 (VG10.US180)
$469.00
Shipping calculated at checkout.

Specifications

Knife Type: Usuba Japanese Chef Knife 
Blade Type: Single Edge Blade
Steel Type: VG10 Kasumi Mirrored Finish 
Blade Length: 180mm
Blade Thickness: 4.0mm
Blade Height: 44mm
Handle Material: Magnolia
Handle Length: 134mm
Weight: 188g


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 blade.

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