Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife

Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle

$ 131.04
$ 131.04 $ 208.00
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Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
  • Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle - Seisuke Knife
Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle

Daisuke Nishida Koharu White Steel No.1 Black Finished Petty-Utility 130mm Walnut Handle

$ 131.04
$ 131.04 $ 208.00


Specifications:
Knife Type: Petty-Utility
Steel Type: White Steel No.1 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 60-61
Blade Type: Double beveled blade
Blade Length: 130mm (5.1")
Blade Height: 36mm (1.4")
Blade Thickness: 3.2mm (0.1")
Ferrule Material: Plastic
Handle Material: Walnut
Handle Length: 115mm (4.5")
Weight: 85g (3 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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