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Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
Kajibee Kurouchi Santoku 165 mm (Custom Handle)
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  • Load image into Gallery viewer, Kajibee Kurouchi Santoku 165 mm (Custom Handle)
  • Load image into Gallery viewer, Kajibee Kurouchi Santoku 165 mm (Custom Handle)
  • Load image into Gallery viewer, Kajibee Kurouchi Santoku 165 mm (Custom Handle)
  • Load image into Gallery viewer, Kajibee Kurouchi Santoku 165 mm (Custom Handle)
  • Load image into Gallery viewer, Kajibee Kurouchi Santoku 165 mm (Custom Handle)
  • Load image into Gallery viewer, Kajibee Kurouchi Santoku 165 mm (Custom Handle)
  • Load image into Gallery viewer, Kajibee Kurouchi Santoku 165 mm (Custom Handle)

Kajibee Kurouchi Santoku 165 mm (Custom Handle)

Regular price
$318.70
Sale price
$318.70
Regular price
$374.95
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Blade Length 165 mm
Total Length 310 mm
Steel Aogami (blue) #2
Handle Curly Mango
Ferrule Bubinga w/ turquoise
Rockwell 61-62
Height Spine to heel 50 mm
Width at Spine 2.5 mm
Weight 143 grams




Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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