Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife
Kikumori VG10 Mirrored Finish Sujihiki Japanese Chef Knife 240mm with Ebony Handle - Japanny - Best Japanese Knife

Kawamura Knives

Cuchillo de chef japonés Kikumori VG10 Sujihiki con acabado espejado de 240 mm y mango de ébano

€700,95
Agotado
0 reseña
0 reseña
SKU: JV224
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€700,95

Presupuesto

Tipo de cuchillo: Cuchillo de chef japonés Sujihiki 
Tipo de hoja:Doble filo Cuchilla
Tipo de acero: VG10 Acabado espejado 
Longitud de la hoja: 240 mm
Grosor de la hoja: 2,5 mm
Altura de la hoja: 33 mm
Material del mango: Mango de ébano
Longitud del mango: 135 mm
Peso: 145g


Uso y cuidado
No intente cortar, golpear ni picar productos congelados ni huesos. La cuchilla podría astillarse o romperse.
- Lavar a mano con agua tibia y secar con toalla.
- Utilice una piedra de afilar para mantener el filo de la cuchilla.

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