Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife
Kazuo Nomura White Steel No.2 Damascus Gyuto 120mm with Micarta Handle - Japanny - Best Japanese Knife

Kazuo Nomura

Kazuo Nomura White Steel No.2 Damascus Gyuto 120 mm avec manche en micarta

€191,95
Epuisé
5.0(1 Reviews)
5.0(1 Reviews)
SKU : KN-W2-D-GU120MI
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€191,95

 



Caractéristiques:
Type de couteau : Gyuto
Type d'acier : Acier blanc n° 2
Type de lame : Lame à double tranchant
Longueur de la lame : 120 mm (4,7")
Hauteur de la lame : 34 mm (1,3")
Épaisseur de la lame : 2,2 mm
Matériau du manche : manche en micarta
Longueur du manche : 108 mm (4,3")
Poids : 127 g (4,5 onces)

Utilisation et entretien
- Ne pas tenter de couper, frapper ou hacher des produits congelés ou des os. La lame pourrait s'écailler ou se casser.
- Laver à la main à l'eau tiède et sécher avec une serviette.
- Utilisez une pierre à aiguiser pour maintenir le tranchant de la lame.

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