Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
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Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife
Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle - Seisuke Knife

Makoto Kurosaki SG2 Sujihiki 270mm Cherry Blossoms Handle

MA-R2-SU270C
$329.00
Shipping calculated at checkout.

Makoto Kurosaki

Because he is so passionate��about sharpening, his knives are extremely sharp and have very good edge retention. His younger brother Yu Kurosaki is a well known blacksmith and both of them were on the front page of Knife Magazine which is the most well-known knife magazine in Japan.


Specifications:
Knife Type: Sujihiki
Steel Type:��SG2
Blade Type: Double edged blade
Blade Length: 270mm (10.6")
Blade Height: 39mm (1.5")
Blade Thickness: 2mm
Handle Material: Japanese Cherry Wood Handle (Ferrule Material: Pakkawood)
Handle Length: 134mm (5.3")
Weight: 132g (4.7 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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