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20 Items

  1. Kai Japan - Shun Premier Tim Mälzer TDM-1784 - Small Kiritsuke 15cm - 13 The Lucky Edition - kitchen knives

    Kai Europe offers another exclusive collaboration with master-chef Tim Mälzer: Small Kiritsuke 13 The Lucky Edition.

    A special edition with an opaque brown handle and a 15 cm hammered blade. The edition is limited to only 5555 pieces and each one is numbered. As such, each knife is a unique collector's item.

    As with the previous limited edition, the Kiritsuke was chosen, but in a smaller size. This is a type of Japanese knife that combines the design and characteristics of a usuba and a yanagiba. The usuba is used for cutting vegetables and the yanagiba for raw fish, for example when making sashimi. As such, the kiritsuke can be used for many different tasks in the kitchen: cutting vegetables, meat and fish. The tanto inverted profile makes the tip very flexible and perfect for precision tasks. The flat blade is perfect for other cutting tasks.

    The superbly sharp blade is made of VG MAX steel with a hardness of 61 (± 1) HRC and surrounded by 32-layer Damascus steel. The Damascus steel makes each knife unique. The matt handle of this special edition is, like the regular knives in the Tim Mälzer Premier collection, made of walnut wood: it is moisture-resistant thanks to the resin treatment. The chestnut shape of the handle is comfortable in the hand and provides a firm grip when using the knife. 

    Blade: Damascus stainless steel VG MAX hardness of 61±1 HRC
    Handle: Matt walnut wood
    Blade length: 155 mm.
    Handle length: 120 mm.
    Blade thickness: 1.9 mm.
    Total length: 285 mm.
    Weight: 151 g.
    Notes: not dishwasher safe - wooden presentation box

    TDM-1784
    €217.21
    Only 2 left
    Only 2 left
  2. Kai Japan - Tim Mälzer Minamo Series TMM-0702 - Santoku knife 18cm. - kitchen knives

    Blade: Japanese VG10 rolled steel in SanMai at 61 hrc
    Handle: Black Pakkawood wood
    Blade length: 180 mm.
    Blade thickness: 2.2 mm.
    Total length: 300 mm.
    Weight: 206 g.
    Notes: not dishwasher safe

    TMM-0702
    €237.70
    Only 1 left
    Only 1 left
  3. Kai Japan - Tim Mälzer Minamo Series TMM-0700 - Paring knife 9cm. - kitchen knives

    Tim Malzer - Premier Kai Shun Minamo Series

    With its flawless elegance, the Shun Minamo series joins the ranks of Kai's Premier Class series. An artistic combination of different cultures brought together by Tim Malzer's idea of ​​creating the perfect synthesis between the European chef's knife and the Japanese santoku.

    This fusion is at the base of the three blades that make up the Minamo series, designed with a clear stylistic idiom.

    The unique combination of dark wood grain combined with the damask steel pattern gives each single knife a unique and unrepeatable look.

    The name of the series derives from the patter of the damask used for these spectacular blades that recalls the rippled surface of the water plowed by the rain (in Japanese, Minamo).

    Blade: VG10 Japanese laminated steel in SanMai at 61 hrc
    Handle: Black Pakkawood wood
    Blade length: 90 mm.
    Blade thickness: 2.2 mm.
    Total length: 195 mm.
    Weight: 70 g.
    Notes: not dishwasher safe

    TMM-0700
    €155.74
    Only 1 left
    Only 1 left
  4. Kai Japan - Tim Mälzer Minamo Series TMM-0701 - Utility knife 15cm. - kitchen knives

    Blade: Japanese VG10 rolled steel in SanMai at 61 hrc
    Handle: Black Pakkawood wood
    Blade length: 150 mm.
    Blade thickness: 2.2 mm.
    Total length: 255 mm.
    Weight: 92 g.
    Notes: not dishwasher safe

    TMM-0701
    €172.13
    Only 1 left
    Only 1 left
  5. Global knives - GS89 - Cook Knife 13.5cm - vegetable kitchen knife

    All-purpose knife for meat, vegetables and small fish.

    Use: meat, fish, vegetables
    Blade length: 13.5 cm.
    Total Length: 25 Cm.
    Weight: 92 gr.

    GLOBAL Japanese knives are the favorite of Chefs in the most prestigious hotels and restaurants in the world.
    The first GLOBAL knife was designed in 1985 by Komin Yamada, who gave the knife he created a new and revolutionary design.

    The main features of GLOBAL knives are:
    - Lightness: GLOBAL was the first company in the world to make an empty steel knife in the handle. This feature allows you to reduce the weight of the knife by 30%.
    - Manageability: thanks to the lightness and anatomical shape of the handle, GLOBAL knives lend themselves to continuous and prolonged times of use, minimizing user fatigue.
    - Wire hold: GLOBAL knives are made using the best steels and the most modern manufacturing techniques. In the blades there is a high percentage of Molybdenum / Vanadium thanks to which the hardness of the steel reaches 56/58 Rockwell of hardness, consequently increasing the life of the wire.
    - Sturdiness: being the GLOBAL knives completely in steel (both the handle and the blade) they are practically indestructible.
    - Elegance
    Awards acquired by GLOBAL knives:

    1990 - Japanese Good Design by MITI
    1991 - Selected for International Design Year Book
    1992 - Selected as Best Cooks' Knife in Benelux
    1995 - Selected as Best Knife by WHICH Magazine in the UK
    1996 - Selected as Sharpest Knife by A LA CARTE Magazine in Germany

    All Global products marketed by us are indelibly screen-printed with the Collini Cutlery logo (as in the image). This marking guarantees the buyer to have certainty on the quality, traceability, guarantee over the years and future privileged assistance on the product purchased from Coltelleria Collini.

    GS89
    €63.11
    Only 3 left
    Only 3 left
  6. Takefu Village - Takobiki Knife 260mm by Mr. Masanobu Okada - F-276R - kitchen knife

    Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
    The Takefu knives brand is based on the union of 10 local artisans who make each knife by hand.

    The model presented is made by:

    Mr. Masanobu Okada
    Born in the city of Echizen in 1949, the third generation of forging artisans, he is one of the few living heirs of the "masaoki-ho" typical of Echizen, a forging technique that consists in hammering and folding the steel giving it a rhomboid shape for get a thinner, sharper and easier to sharpen steel sheet.

    Initially specialized in the production of agricultural tools with the Monjiro brand, in recent times he began to produce artisanal kitchen knives with the traditional "uchi-hamono" technique, also receiving the title of Dentoukougeishi (traditional craftsman) after having undergone the strict examinations of the commission of the Traditional Crafts Industry Promotion Association Foundation.

    The uchi-hamono technique (uchi means blow and hamono means cutting tool) finds its origins towards the end of the 1300s, in the Muromachi period and consists of manually beating with a hammer and repeatedly a heated steel sheet until a blade of cut. Many tools made with this particular method are still on permanent display at the MoMA (Museum of Modern Art) in New York.

    In a recent interview Mr. Okada said: "I have been engaged with this art for over 45 years, but still today I still think that it is an infinite world where the notions learned never become obsolete and for this I feel I have to transmit them. to the younger generations ". Currently, under his careful guidance, two apprentices are thoroughly learning the blade polishing techniques.


    Characteristics of the knife:

    Use: meat / fish

    Blade: CladSteel carbon steel with cutting edge in White Paper Steel (Shirogami) at 62 / 64HRC and damascus with 67 layers
    Provenance Lama: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant wood
    Packaging: in cardboard with Japanese writing
    Blade length: 265mm
    Total length: 410mm
    Blade thickness: from 3.5mm to 3mm
    Handle Length: 139mm
    Weight: 178g

    * Not every knife is signed on the blade by the craftsman who made it

    Maintenance:
    Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a series of attentions to be followed to maintain the quality of the product over time.

    - Never put the knife in the dishwasher
    - Rinse the knife with hot water before first use
    - Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
    - Aggressive foods such as lemon juice must be promptly rinsed immediately after use
    - Do not use glass or granite plates as a cutting support. Use only wooden bases
    - Pay attention that the cutting edge of the knife does not come into contact with other metal objects during its storage to avoid damage to the cutting edge.
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    F-276R
    €311.47
    Only 0 left
    Only 0 left
    Out of stock
  7. Takefu Village - Funayuki Knife 180mm - SanMai Shirogami 2 - by Mr. Masanobu Okada - kitchen knife

    Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
    The Takefu knives brand is based on the union of 10 local craftsmen who make each knife by hand.

    The model presented is made by:

    Mr. Masanobu Okada
    Born in the city of Echizen in 1949, the third generation of forging craftsmen, he is one of the few living heirs of the "masaoki-ho" typical of Echizen, a forging technique that consists in repeating and folding the hammer steel giving it a rhomboid shape for obtain a thinner, sharper and easier to sharpen steel sheet.


    Knife features:

    Use: meat / fish / vegetables

    Blade: CladSteel carbon steel with cutting edge in White Paper Steel (Shirogami) at 62 / 64HRC and damask at 67
    Lama origin: Japanese craftsmanship
    Handle: Keyaki Zelkova (Japanese elm)
    Packaging: cardboard with Japanese writing
    Blade length: 184mm
    Total length: 336mm
    Blade thickness: 3.9mm
    Handle length: 140mm
    Weight: 179g

    * Not every knife is signed on the blade by the craftsman who made it

    Maintenance:
    Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a series of attentions to follow to maintain the quality of the product over time.

    - Never put the knife in the dishwasher
    - Rinse the knife with warm water before the first use
    - Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
    - Aggressive foods such as lemon juice must be immediately rinsed immediately after use
    - Do not use glass or granite slabs as a cutting support. Use only wooden bases
    - Take care that the blade edge of the knife does not come into contact with other metal objects during its storage to avoid damage to the blade edge.

    OKD-180FUB
    €270.49
    Out of stock
  8. Takefu Village - Kaku Usuba 170mm by Mr. Hideo Kitaoka - kitchen knife

    Takefu Knives Village is a brand born in 1991 in Echizen Fukui, a city in Japan famous since 1400 for the production of knives.
    The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.

    The model presented is realized by:
    Mr. Hideo Kitaoka
    Born in the city of Echizen in 1950, third generation forging craftsmen, he specializes in knives with Kataba blade (concave blade on the left side of the wire, chisel blade on the right side of the wire) also receiving the title of Dentoukougeishi (traditional craftsman) after subjected to the strict examination of the Traditional Crafts Industry Promotion Association Foundation commission.
    Its knives are made with a White Paper Steel (Shirogami) cutting edge with a hardness of over 62 / 64HRC and with "Suminagashi" damask steel laminated cheeks. The handles are made as usual in sandalwood and Asian buffalo horn.
    The Kanji characters printed on its blades 越 前 英雄 作 mean Echizen Hideo Saku (made by Hideo of Echizen)


    Characteristics of the knife:

    Use: vegetables

    Blade: CladSteel carbon steel with White Paper Steel (Shirogami) cutting edge at 62 / 64HRC and 33-layer "Suminagashi" damask
    Provenance Lama: Japanese craft
    Handle: Sandalwood, very hard and water resistant wood
    Packaging: in cardboard with Japanese lettering
    Blade length: 170mm
    Total Length: 330mm
    Blade thickness: from 4.5mm to 1.3mm
    Handle Length: 134mm
    Weight: 175g

    * Not every knife is signed on the blade by the craftsman who made it

    Maintenance:
    Given the high carbon content steel used for the blade and the extreme build quality of these knives, we recommend a series of attentions to follow to maintain the quality of the product over time.

    - Never place the knife in the dishwasher
    - Rinse the knife with hot water before first use
    - Rinse the knife immediately after each use without aggressive dishwashing detergent and dry with a soft cloth (always starting at the back of the cutting edge)
    - Aggressive foods such as lemon juice must be promptly rinsed immediately after use
    - Do not use glass or granite slabs as a cutting support. Use only wooden bases
    - Pay attention that the cutting edge of the knife does not come into contact with other metal objects during its deposit to avoid damage to the cutting edge.

    C-106
    €204.92
    Out of stock
  9. Takefu Village - Sujihiki Knife 270mm by Mr. Kanehiro Kintaro - kitchen knife

    Takefu Knives Village is a brand born in 1991 in Echizen Fukui, Japan's famous city since the 1400s for knives production.
    The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.

    The model presented is made by:
    Mr. Kanehiro Kintaro
    Kanehiro-san knives have gained popularity among professional chefs for the highest construction level and the high performance and cutting performance.


    Knife Features:

    Use: meat / fish

    Blade: Clad Steel (Steel Hammer Forged, San Mai) Steel with Aogami cutting edge super carbon steel core 62 / 63HRC with 3 layers
    Origin Knife: Japanese craftsmanship
    Handle: Cherry wood
    Packing: in cardboard with Japanese writing
    Length Blade: 265mm
    Total Length: 417mm
    Thickness Blade: 4mm to 1mm
    Length Grip: 137mm
    Weight: 154g

    * Not every knife is signed on the blade by the craftsman who made it

    Maintenance:
    Considering the high carbon steel used for the blade and the extreme construction quality of these knives, we recommend a number of attentions to keep in order to maintain the quality of the product over time.

    - Never put the knife in the dishwasher
    - Rinse the knife with hot water before first use
    - Rinse the knife immediately after each use without detergent for aggressive crockery and dry with a soft cloth (always starting at the back of the blade wire)
    - Aggressive foods such as lemon juice should be rinsed immediately after use
    - Do not use glass or granite plates as a cutting support. Use only wooden bases
    - Take care that the knife blade wire does not come into contact with other metallic objects during its storage to prevent damage to the blade.

    D-507
    €241.80
    Out of stock
  10. Takefu Village - Santoku Knife 180mm by Mr. Kanehiro Kintaro - kitchen knife

    Takefu Knives Village is a brand born in 1991 in Echizen Fukui, Japan's famous city since the 1400s for knives production.
    The Takefu knives brand is based on the union of 10 local artisans who make every knife by hand.

    The model presented is made by:

    Mr. Kanehiro Kintaro
    Kanehiro-san knives have gained popularity among professional chefs for the highest construction level and the high performance and cutting performance.


    Knife Features:

    Use: meat / fish / vegetables

    Blade: Clad Steel (Steel Hammer Forged, San Mai) Steel with Aogami cutting edge super carbon steel core 62 / 63HRC with 3 layers
    Origin Knife: Japanese craftsmanship
    Handle: Cherry wood
    Packing: in cardboard with Japanese writing
    Length Blade: 170mm
    Total Length: 315mm
    Thickness Blade: 4mm to 1mm
    Length Grip: 125mm
    Weight: 134g

    * Not every knife is signed on the blade by the craftsman who made it

    D-503
    €184.43
    Out of stock
  11. Takefu Village - Petty Utility Knife 150mm by Mr. Masanobu Okada - kitchen knife

    He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries

    Knife Features:

    Use: vegetables / meat / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Blade Length: 150mm
    Total Length: 275mm
    Thickness Blade: 3mm
    Length Grip: 114mm
    Weight: 86g

    F-211
    €110.65
    Out of stock
  12. Takefu Village - Petty Utility Knife 120mm by Mr. Masanobu Okada - kitchen knife

    He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries

    Knife Features:

    Use: vegetables / meat / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Length Blade: 120mm
    Total Length: 245mm
    Thickness Blade: 3mm
    Length Grip: 114mm
    Weight: 78g

    F-209
    €102.46
    Out of stock
  13. Takefu Village - Takobiki Knife 270mm by Mr. Masanobu Okada - kitchen knife

    He was born in 1949 and is the 3rd generation of Okada Uchihamono. He is originally a blacksmith of gardening tools such as a sickle. In recent years, he has started to produce unique kitchen knife like your bought Takobiki. The Traditional Craftsman is the so-called Dentoukougeishi (Traditional Craftsman) which is the Accreditation Examination conducted by the Traditional Crafts Industry Promotion Association Foundation in accordance with Section 8 of Section 24 of the Act on Promotion of Traditional Craft Industries

    Knife Features:

    Use: meat / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Length Blade: 265mm
    Total Length: 410mm
    Thickness Blade: 3.5mm to 3mm
    Length Grip: 139mm
    Weight: 162g

    F-416
    €311.47
    Out of stock
  14. Takefu Village - Deba 180mm by Mr. Hideo Kitaoka - kitchen knife

    Mr. Hideo Kitaoka
    He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.


    Knife Features:

    Use: chicken / fish / meat

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Length Blade: 180mm
    Total Length: 335mm
    Thickness Blade: 9mm to 2mm
    Length Grip: 134mm
    Weight: 336g

    * Not every knife is signed on the blade by the craftsman who made it

     

    C-106D
    €204.92
    Out of stock
  15. Takefu Village - Yanagiba Sashimi Knife 270mm by Mr. Hideo Kitaoka - kitchen knife

    Mr. Hideo Kitaoka
    He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

    Use: meat / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Length Blade: 257mm
    Total Length: 410mm
    Thickness Blade: 4mm to 1.5mm
    Length Grip: 139mm
    Weight: 184g

    * Not every knife is signed on the blade by the craftsman who made it

    C-804
    €303.28
    Out of stock
  16. Takefu Village - Yanagiba Sashimi Knife 240mm by Mr. Hideo Kitaoka - kitchen knife

    Mr. Hideo Kitaoka
    He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

    Use: meat / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Length Blade: 230mm
    Total Length: 375mm
    Thickness Blade: 3.5mm to 1.5mm
    Length Grip: 132mm
    Weight: 134g

    * Not every knife is signed on the blade by the craftsman who made it

    C-803
    €270.49
    Out of stock
  17. Takefu Village - Yanagiba Sashimi Knife 210mm by Mr. Hideo Kitaoka - kitchen knife

    Mr. Hideo Kitaoka
    He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

    Knife Features:

    Use: meat / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Blade Length: 200mm
    Total Length: 343mm
    Thickness Blade: 3.5mm to 1.5mm
    Length Grip: 127mm
    Weight: 114g

    * Not every knife is signed on the blade by the craftsman who made it

    C-802
    €213.11
    Out of stock
  18. Takefu Village - Kamausuba Knife 180mm by Mr. Hideo Kitaoka - kitchen knife

    Mr. Hideo Kitaoka
    He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.

     

    Knife Features:

    Use: vegetable / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Length Blade: 170mm
    Total Length: 320mm
    Thickness Blade: 4mm to 2mm
    Length Grip: 132mm
    Weight: 166g

    * Not every knife is signed on the blade by the craftsman who made it

     

    C-827
    €245.08
    Out of stock
  19. Takefu Village - Kiritsuke Knife 240mm by Mr. Hideo Kitaoka - kitchen knife

    Mr. Hideo Kitaoka
    He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.


    Knife Features:

    Use: meat / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Length Blade: 240mm
    Total Length: 375mm
    Thickness Blade: 4mm to 2mm
    Length Grip: 127mm
    Weight: 160g

    * Not every knife is signed on the blade by the craftsman who made it

    C-751
    €278.69
    Only 0 left
    Only 0 left
    Out of stock
  20. Takefu Village - Kiritsuke Knife 210mm by Mr. Hideo Kitaoka - kitchen knife

    Mr. Hideo Kitaoka
    He was born in 1950 and is the 3rd generation of Kitaoka Hamono. He has been a specialist of Kataba (single-beveled) knife from the beginning. He is also Dentoukougeishi.


    Knife Features:

    Use: meat / fish

    Blade: CladSteel carbon steel with 62 / 64HRC White Paper Steel (Shirogami) cutting edge and 33-layer Damask "Suminagashi"
    Origin Knife: Japanese craftsmanship
    Handle: SandalWood, very hard and water resistant
    Packing: in cardboard with Japanese writing
    Length Blade: 210mm
    Total Length: 345mm
    Thickness Blade: 4mm to 2mm
    Length Grip: 127mm
    Weight: 150g

    * Not every knife is signed on the blade by the craftsman who made it

    C-750
    €213.11
    Rating:
    80%
    4
    Out of stock
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