Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife
Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle - Japanny - Best Japanese Knife

Masakage

Masakage Koishi Blue Super Black Finished Santoku 165mm American Cherry Handle

$439.00 USD
Sold out
5.0(1 Reviews)
5.0(1 Reviews)
SKU: MK-BS-B-SA165AM
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$439.00 USD


Specifications:
Knife Type: Santoku
Steel Type: Blue Super (Carbon Steel, Rust Prone)
Blade Hardness: HRC 63-64
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 46mm (1.8")
Blade Thickness: 3mm (0.118")
Ferrule Material: Pakka wood
Handle Material: American Cherry
Handle Length: 127mm (5")
Weight: 130g (4.6 ounces)

Use and 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.
- Do not use a dishwasher to clean your knife.

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