Kurotori Silver Steel No.3 Migaki Funayuki 180mm Walnut Handle - Seisuke Knife
Kurotori Silver Steel No.3 Migaki Funayuki 180mm Walnut Handle - Seisuke Knife
Kurotori Silver Steel No.3 Migaki Funayuki 180mm Walnut Handle - Seisuke Knife
Kurotori Silver Steel No.3 Migaki Funayuki 180mm Walnut Handle - Seisuke Knife
Kurotori Silver Steel No.3 Migaki Funayuki 180mm Walnut Handle - Seisuke Knife

Kurotori

Kurotori Silver Steel No.3 Migaki Finished Funayuki 180mm Walnut Handle

$450.00
SKU: KT-S3-MI-FY180W
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$450.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Kurotori Silver Steel No.3 Migaki Finished Funayuki 180mm Walnut Handle

1532 NE Alberta st.

Pickup available, usually ready in 24 hours

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138
At the beginning of the Meiji era, the first Heiji Kajiwara moved from Kurotori, Tosa Aki District to Hondo, Shimanto Town, and founded a blacksmith factory. Since then, we have continued to make a wide variety of cutlery for over 150 years. We will pass on the tradition and culture of Tosa cutlery to future generations and leave behind even better products. Please enjoy this opportunity to experience the culture and history of Tosa.

Specifications:
Knife Type: Funayuki
Steel Type: Silver Steel No.3 (Stain resistant steel)
Blade Hardness: HRC 59-61
Blade Type: Double beveled blade
Blade Length: 180mm (7.1")
Blade Height: 49mm (1.9")
Blade Thickness: 3mm (0.1")
Handle Material: Walnut
Handle Length: 145mm (5.7")
Weight: 158g (5.6 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.