Yu Kurosaki Hiou Blue Super Santoku 165mm Teak & Water Buffalo Horn Handle - Seisuke Knife
Yu Kurosaki Hiou Blue Super Santoku 165mm Teak & Water Buffalo Horn Handle - Seisuke Knife

Yu Kurosaki

Yu Kurosaki Hiou Blue Super Santoku 165mm Teak & Water Buffalo Horn Handle

$505.00
SKU: YU-BS-HI-SA165TK
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$505.00
Pickup available at 1532 NE Alberta st. Usually ready in 24 hours

Yu Kurosaki Hiou Blue Super Santoku 165mm Teak & Water Buffalo Horn Handle

1532 NE Alberta st.

Pickup available, usually ready in 24 hours

1532 Northeast Alberta Street
Portland OR 97211
United States

+15032658138

Yu Kurosaki

Well known for his unique blade designs Yu Kurosaki is one of the youngest and most talented blacksmiths in Japan. Not only does Kurosaki tempt us with his beautiful blade designs, but their ability to perform keeps us coming back. High quality materials and age old forging techniques combine to create a knife with an extremely sharp edge that will hold up throughout use.



Specifications:
Knife Type: Santoku
Steel Type: Blue Super (Carbon Steel, Rust Prone)
Blade Hardness: HRC 63-64
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 49mm (1.9")
Blade Thickness: 2mm (0.1")
Ferrule Material: Water Buffalo Horn
Handle Material: Teak (ferrule: Black Water Buffalo Horn)
Handle Length: 130mm (5.1")
Weight: 133g (4.7 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.