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  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife
  • Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle - Seisuke Knife

Kanetsune Blue Steel No.2 Kurouchi Nakiri Japanese Knife 165mm with Magnolia Handle


Our hand crafted stock is extremely limited. Purchase now to avoid any delays!

$109.00

KC437
Quantity

Kanetsune

Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.



Specifications:
Knife Type: Nakiri
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
HRC: 61-62
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 53mm (2.1")
Blade Thickness: 3.8mm
Handle Material: Magnolia Handle
Ferrule Material: Plastic
Handle Length: 135mm (5.3")
Weight: 128g (4.5 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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