Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle - Japanny - Best Japanese Knife

Masakage

Masakage Mizu Blue Steel No.2 Black Finished Petty-Utility 80mm American Cherry Handle

€130,95
Sold out
5.0 (1 Reviews)
5.0 (1 Reviews)
SKU: MK-B2-B-PE80AM
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€130,95


Specifications:
Knife Type: Petty-Utility
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 61-62
Blade Type: Double edged blade
Blade Length: 80mm (3.1")
Blade Height: 26mm (1")
Blade Thickness: 2.5mm (0.098")
Ferrule Material: Resin
Handle Material: American Cherry
Handle Length: 128mm (5")
Weight: 55g (1.9 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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