SANTOKU, 160 mm. Japanese Style Chef Knife, Hand Forge, Single Copy. | Knife Hunting, DAMASCUS steel, Hand Forge.

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Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY
Santoku, Japanese Chef Knife, Hand Forge, Single Copy. - IRON LUCKY

SANTOKU, 160 mm. Japanese Style Chef Knife, Hand Forge, Single Copy.

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€89,00
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Santoku Kitchen Knife "Barbarian III". Made by hand forging in a single copy. It is a universal chef knife, with double-sided grinding and standard blade size. It is effective in any kind of work in the kitchen with any products. Light weight provides maximum comfort in use, which will suit both men and women. 

The blade is made of 150Cr14 Carbon Steel, which makes it strong and has a long lasting ability to hold a sharpening (Kirenaga). The blade is roughly processed near the shoe, in the style of ancient blades.
The handle is made of heat-treated ash. The shape of the handle: classic Japanese oval. Installation - Full Tang waybill.
STEEL HEAT TREATMENT IS 58-60 HRC NEAR EDGE.
The blade is beveled on two side!!!
Knife length 268 mm.\ 10,5"
Blade Length 160 mm. \ 6,3"
Blade Width 49 mm. \ 1,9”
Blade Thickness 2,8 mm. \ 0,11”
Weight of the knife 213 g. \ 7,5 oz.
Waiver:
The age restriction is 18 years.
If you want to advertise on this knife, you certify that your age Qualifies for this purchase.
And this is a Legal purchase.
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. PLEASE, ALWAYS CLEAN THE KNIFE AFTER USE AND TREAT WITH OIL.
- Use a sharpening stone to maintain the sharpness of the blade.

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