Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife
Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle - Japanny - Best Japanese Knife

Kunihira

Kunihira Kokuryu VG10 Hammered Damascus Usuba 165mm Navy blue Pakka wood Handle

€104,95
5.0 (0 Reviews)
5.0 (0 Reviews)
SKU: KU-V0-HD-US165NW
In stock
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€104,95


Specifications:
Knife Type: Usuba
Steel Type: VG10 (Stain resistant steel)
Blade Hardness: HRC 60-62
Blade Type: Double beveled blade
Blade Length: 165mm (6.5")
Blade Height: 45mm (1.8")
Blade Thickness: 2mm (0.1")
Ferrule Material: Stainless Steel
Handle Material: Navy blue Pakka wood
Handle Length: 118mm (4.6")
Weight: 153g (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.

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