Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
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Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife
Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm - Japanny - Best Japanese Knife

Ogata R2/SG2 Damascus Santoku Japanese Knife 180mm

SO-R2-SA180
$749.00 USD
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Specifications:
Knife Type: Santoku
Steel Type: R2/SG2 (Stain resistant steel)
HRC: 62-63
Blade Type: Double edged blade
Blade Length: 180mm (7.1")
Blade Height: mm (0")
Blade Thickness: mm
Handle Material:  Handle
Ferrule Material:
Handle Length: mm (0")
Weight: g (0 ounces)

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.
- Use a sharpening stone to maintain the sharpness of the blade.

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