Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife

Masakage

Santoku Masakage Koishi Blue Super Black con mango de cerezo americano de 165 mm

€384,95
Agotado
5.0 (1 Reviews)
5.0 (1 Reviews)
SKU: MK-BS-B-SA165AM
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€384,95


Presupuesto:
Tipo de cuchillo: Santoku
Tipo de acero: Azul Super (acero al carbono, propenso a la oxidación)
Dureza de la hoja: HRC 63-64
Tipo de hoja: Hoja de doble filo
Longitud de la hoja: 165 mm (6,5")
Altura de la hoja: 46 mm (1,8")
Grosor de la hoja: 3 mm (0,118")
Material de la virola: Madera de Pakka
Material del mango: cerezo americano
Longitud del mango: 127 mm (5")
Peso: 130 g (4,6 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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