Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife
Shizu Gen VG10 Hammered Black Finished Gyuto 210mm Brown Pakka wood Handle - Japanny - Best Japanese Knife

Shizu

Shizu Gen VG10 Gyuto martillado con acabado negro de 210 mm, mango de madera de Pakka marrón

€174,95
Agotado
0 reseña
0 reseña
SKU: SG-1101
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€174,95


Presupuesto:
Tipo de cuchillo: Gyuto
Tipo de acero: VG10 (acero resistente a las manchas)
Dureza de la hoja: HRC 60-62
Tipo de hoja: Hoja de doble filo
Longitud de la hoja: 210 mm (8,3")
Altura de la hoja: 45,5 mm (1,8")
Grosor de la hoja: 2 mm (0,1")
Material de la virola: madera de Pakka negra
Material del mango: Madera de Pakka marrón
Longitud del mango: 128 mm (5")
Peso: 167 g (5,9 onzas)

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 hoja.
- No utilice el lavavajillas para limpiar el cuchillo.

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