Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife
Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle - Japanny - Best Japanese Knife

Kanjyo

Kanjyo VG10 Damascus Kiritsuke Santoku 180mm Gray Pakka wood Handle

€253,95
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SKU: KN-V0-D-KSA180GW
Option

Name Engraving

Services of name-engraving on the blade are available at an additional cost. Placement and font will be adjusted by the craftsman.

please check more details at Name Engraving page .

Max 10 characters. A–Z, Japanese, space, - and . only.
Subtotal€253,95

Kanjyo

Kanjo Knives are made in Seki City, a kitchen knife production area with 700 years of tradition. Not only are they stylish to look at, but the knives are light and sharp.



Specifications:
Knife Type: Kiritsuke Santoku
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double edged blade
Blade Length: 180mm (7.1")
Blade Height: 47.5mm (1.9")
Blade Thickness: 2mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Gray Pakka wood
Handle Length: 139mm (5.5")
Weight: 150g (5.3 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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