Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Gyuto 210mm American Cherry Handle - Japanny - Best Japanese Knife

Masakage

Masakage Koishi Blue Super Black Finished Gyuto 210mm Mango de cerezo americano

€472,95
Agotado
5.0(1 Reviews)
5.0(1 Reviews)
SKU: MK-BS-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€472,95


Presupuesto:
Tipo de cuchillo: Gyuto
Tipo de acero: Azul Super (acero al carbono, propenso a la oxidación)
CRC: 63-64
Tipo de hoja: Hoja de doble filo
Longitud de la hoja: 210 mm (8,3")
Altura de la hoja: 47 mm (1,9")
Grosor de la hoja: 3,5 mm
Material del mango: Mango de cerezo americano
Material de la virola: Madera de Pakka
Longitud del mango: 127 mm (5")
Peso: 152 g (5,4 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.

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