Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife
Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle - Japanny - Best Japanese Knife

Masakage

Masakage Yuki White Steel No.2 Nashiji Gyuto 210mm Magnolia Handle

$469.00 USD
No reviews
No reviews
SKU: MK-W2-N-GU210MN
In stock
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$469.00 USD


Specifications:
Knife Type: Gyuto
Steel Type: White Steel No.2 (Carbon Steel, Rust Prone)
HRC: 60-61
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 47mm (1.9")
Blade Thickness: 3mm
Handle Material: Magnolia Handle
Ferrule Material: Red Pakka wood
Handle Length: 127mm (5")
Weight: 142g (5 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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