Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
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Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife
Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle - Seisuke Knife

Kunihira Kokuryu VG10 Hammered Nakiri 165mm with Blue Pakkawood Handle

KU-V0-H-NA165AW
$120.00
Shipping calculated at checkout.


Specifications:
Knife Type: Nakiri
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 51.5mm (2")
Blade Thickness: 2mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Blue Pakka wood
Handle Length: 120mm (4.7")
Weight: 171g (6 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.

Don't Forget To Accessorize

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