Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife
Shibata Takayuki Koutetsu Blue Super Gyuto 210mm Jarrah Handle - Japanny - Best Japanese Knife

Shibata Takayuki

Mango Jarrah Shibata Takayuki Koutetsu Azul Super Gyuto 210 mm

$459.00 USD
Agotado
5.0(1 Reviews)
5.0(1 Reviews)
SKU: SB-BS-GU210J
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$459.00 USD


Presupuesto:
Tipo de cuchillo: Gyuto
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: 210 mm (8,3")
Altura de la hoja: 47 mm (1,9")
Grosor de la hoja: 2,5 mm (0,098")
Material de la virola: Madera de Pakka
Material del mango: Jarrah
Longitud del mango: 125 mm (4,9")
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.
- No utilice el lavavajillas para limpiar el cuchillo.

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