Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Sold out
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle - Japanny - Best Japanese Knife

Kunihira VG1 Hammered Usuba 165mm Blue Pakka wood Handle

KU-V1-H-US165AW
$99.00 USD


Specifications:
Knife Type: Usuba
Steel Type: VG1 (Stain resistant steel)
Blade Hardness: HRC 58-59
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 40mm (1.6")
Blade Thickness: 1.5mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Blue Pakka wood
Handle Length: 118mm (4.6")
Weight: 154g (5.4 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.

Knife Style Guide

View the styles of knives & what they do best.
Learn more

Steel Type Guide

Learn about the various steels found in our knives, from high carbon to stainless.
Learn more

Craftsmen & Brands

Meet the makers behind the knives.
Learn more

More than a tool

A knife is a piece of art that a craftsman puts their heart & soul into.