Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife
Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife
Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife
Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife
Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife
Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife
Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife
Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife
Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only) - Japanny - Best Japanese Knife

Minamoto Akitada

Minamoto Akitada Hontanren Blue Steel No.2 Gyuto 210mm (Blade only)

$499.00 USD
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SKU: MN-B2-GU210
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$499.00 USD

                                     Made to Order Item

                             Turnaround time is 1-3 weeks

Minamoto Akitada

Minamoto Akitada was founded in 1872 and has since been dedicated to upholding traditional techniques to create high quality cutlery. Their knives cut clean and smooth making them popular not only throughout Japan but chefs worldwide recognize their superior performance.


Specifications:
Knife Type: Gyuto
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
HRC: 61-62
Blade Type: Double edged blade
Blade Length: 210mm (8.3"")
Blade Height: 45mm (1.8"")
Blade Thickness: 2.8mm
Weight: 132g (4.7 ounces)

Use & Care
- Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break.
- Hand wash with warm water and towel dry.
- Use a sharpening stone to maintain the sharpness of the blade."

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