Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle - Japanny - Best Japanese Knife

Masakage

Masakage Masakage Mizu Blue Steel No.2 Black Finished Gyuto 210mm with American Cherry Handle

₩420,000
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SKU: MK-B2-B-GU210AM
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₩420,000


Specifications:
Knife Type: Gyuto
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
HRC: 61-62
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 46mm (1.8")
Blade Thickness: 3.5mm
Handle Material: American Cherry Handle
Ferrule Material: Resin
Handle Length: 130mm (5.1")
Weight: 150g (5.3 ounces)

Use & 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.

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