Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Petty-Utility 150mm American Cherry Handle - Japanny - Best Japanese Knife

Masakage

Cuchillo Masakage Koishi con acabado azul súper negro, Petty-Utility, mango de cerezo americano de 150 mm

$359.00 USD
Agotado
0 reseña
0 reseña
SKU: MK-BS-B-PE150AM
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$359.00 USD


Presupuesto:
Tipo de cuchillo: pequeño-utilitario
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: 150 mm (5,9")
Altura de la hoja: 29 mm (1,1")
Grosor de la hoja: 2 mm (0,1")
Material de la virola: Madera de Pakka
Material del mango: cerezo americano
Longitud del mango: 115 mm (4,5")
Peso: 72 g (2,5 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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