Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife
Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle - Japanny - Best Japanese Knife

Masakage

Masakage Masakage Mizu Blue Steel No.2 Black Finished Nakiri 170mm with American Cherry Handle

$239.00 USD
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SKU: MK-B2-B-NA170AM
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$239.00 USD


Specifications:
Knife Type: Nakiri
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
HRC: 61-62
Blade Type: Double edged blade
Blade Length: 170mm (6.7")
Blade Height: 59mm (2.3")
Blade Thickness: 3mm
Handle Material: American Cherry Handle
Ferrule Material: Resin
Handle Length: 130mm (5.1")
Weight: 180g (6.3 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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