Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
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Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife
Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle - Seisuke Knife

Kunihira VG1 Nashiji Santoku 170mm with Mahogany Handle

KU-V1-N-SA170M
$109.00
Shipping calculated at checkout.


Specifications:
Knife Type: Santoku
Steel Type: VG1 (Stain resistant steel)
HRC: 58-59
Blade Type: Double-edged blade
Blade Length: 170mm (6.7")
Blade Height: 45mm (1.8")
Blade Thickness: 2mm
Handle Material: Mahogany Handle
Ferrule Material: Stainless Steel
Handle Length: 118mm (4.6")
Weight: 138g (4.9 ounces)

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 the blade.

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