Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
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Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm - Seisuke Knife

Kikumori VG10 Mirrored Finish Yanagiba Japanese Chef Knife 270mm

VK027 (VG10.YA270)
$539.00
Shipping calculated at checkout.

Specifications

Knife Type: Yanagiba-Slicer 
Blade Type: Single Edge Blade
Steel Type: VG10 Kasumi Mirrored Finish 
Blade Length: 270mm
Blade Thickness: 3.2mm
Blade Height: 28mm
Handle Material: Magnolia
Handle Length: 140mm
Weight: 168g


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 blade.

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