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

Kikumori VG10 Mirrored Finish Mukimono Japanese Chef Knife 180mm

VK1518 (VG10.MK180)
$412.00
Shipping calculated at checkout.

Specifications

Knife Type: Mukimono Japanese Chef Knife 
Blade Type: Single Edge Blade
Steel Type: VG10 Mirrored Finish 
Blade Length: 180mm
Blade Thickness: 3.2mm
Blade Height: 39mm
Handle Material: Magnolia
Handle Length: 135mm
Weight: 143g


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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