Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle - Japanny - Best Japanese Knife

Kanetsune Ichizu VG10 Sujihiki 240mm Brown Pakka wood Handle

KC866
$359.00 USD

Kanetsune

Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.

Ichizu

Specifications:
Knife Type: Sujihiki
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 240mm (9.4")
Blade Height: 38.2mm (1.5")
Blade Thickness: 2mm (0.1")
Handle Material: Brown Pakka wood
Handle Length: 121mm (4.8")
Weight: 130g (4.6 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.

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