Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
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Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife
Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm - Seisuke Knife

Kikumori VG10 Mirrored Finish Kiritsuke Japanese Chef Knife 240mm

$599.00
Shipping calculated at checkout.
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Specifications

Knife Type: Kiritsuke Japanese Chef Knife
Blade Type: Single Edge Blade
Steel Type: VG10 Kasumi Mirrored Finish 
Blade Length: 240mm
Blade Thickness: 3.6mm
Blade Height: 44mm
Handle Material: Magnolia
Handle Length: 134mm
Weight: 208g


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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