Asano Blacksmith
Asano Fusataro Weißstahl Nr. 1 Kurouchi Gyuto 210 mm (8,27 Zoll)
Asano Fusataro Weißstahl Nr. 1 Kurouchi Gyuto 210 mm (8,27 Zoll)
Verfügbarkeit für Abholungen konnte nicht geladen werden
Technische Daten
Schmied: Asano Fusataro
Messerform: Gyuto
Stahlsorte: Weißstahl Nr. 1 (Shirogami) mit Edelstahl
Klingenlänge: 210 mm (8,27 Zoll)
Klingenform: Zweischneidig
Griff: Wa (japanischer) Griff, Kirschholz
Grifflänge: 135 mm (5,31 Zoll)
Gewicht: 150g
About Asano Kajiya
See our Asano Kajiya collection page to see what Asano Kajiya is.
Care
Frozen or hard products can chip the blade.
Don't wash in the dishwasher.
Use a whetstone to keep your knife from dulling.
Shipping
Orders are processed and shipped within 1-2 days. Since this is a built-to-order product, orders are shipped within 10-20 days.Visit the checkout page or FAQ page to see countries available for delivery. If Japan Post EMS to other counties is available, we may be able to ship there. Duties and taxes are the buyer's responsibility.
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A beautifully made knife. Just the right weight and very sharp. Did have to wait a long time, but worth it.
David-san,
Thank you very much for your kind review—we're thrilled to hear that you're happy with the knife!
As you may already know, Shirogami (White Steel) is known for its exceptional sharpness and ease of sharpening, but it is also highly reactive. To prevent rust, please be sure not to leave the blade wet after use. Wipe it dry thoroughly and, if possible, apply a light layer of oil when storing it for longer periods.
With just a bit of care—especially regarding moisture—and regular sharpening, your knife will serve you beautifully for many years to come.
Thank you again for your patience and trust!
Hisato
A beautifully made knife. Just the right weight and very sharp. Did have to wait a long time, but worth it.
David-san,
Thank you very much for your kind review—we're thrilled to hear that you're happy with the knife!
As you may already know, Shirogami (White Steel) is known for its exceptional sharpness and ease of sharpening, but it is also highly reactive. To prevent rust, please be sure not to leave the blade wet after use. Wipe it dry thoroughly and, if possible, apply a light layer of oil when storing it for longer periods.
With just a bit of care—especially regarding moisture—and regular sharpening, your knife will serve you beautifully for many years to come.
Thank you again for your patience and trust!
Hisato