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Nihonbashi Kiya (Izutsu Ki) Domestic Carbon Steel Hagane Boning No. 3, 16cm, Sharpened
Product Details
● Length: Approx. 170mm
●Overall Length: Approx. 300mm
● Width: Approx. 45.5mm
● Thickness: Approx. 4.4mm
●Weight: Approx. 274g
Manufacturer's Suggested Retail Price: ¥40,700
This is made from high-grade domestic carbon steel and is designed for separating meat from bone. The is moved along the bone, so it is thicker than other gyuto . The tip of the is also thicker to prevent chipping when it hits bone.
Note: are prone to rust. After use, please remove any dirt and wipe off moisture. Leaving dirt or moisture on the will cause it to rust.
The is coated with camellia oil for blades to prevent rust.
Please wash thoroughly before use.
There may be minor scratches, dullness, sharpening marks, or other imperfections not visible in the photos.
The item includes only what is shown in the images.
Please only purchase if you understand that this is a used item.
Immediate purchase without comment is welcome.
★[Delivering the sharpness of hand-sharpening]★
This has been hand-sharpened using multiple whetstones.
Hand-Sharpened Whetstones
Coarse Whetstone: Kai Shun Sintered #220
Medium-Coarse Whetstone: Naniwa Sintered #400
Medium Whetstone: Kyotoyama HSS #1000
Medium Whetstone: Kyotoyama HSS #3000
Finishing Whetstone: Kyotoyama HSS #6000
Extra-Fine Whetstone: Morihei Hi #12000
Daily Cleaning: Use a soft brush or damp cloth to gently wipe away dirt. Avoid harsh chemicals. For mesh areas, use diluted mild detergent and a soft brush.
Drying: Air dry in a cool, shaded place after cleaning. Avoid direct sunlight or high heat, which can cause fading and glue deterioration.
Storage: Stuff with paper to maintain shape when not in use. Store in a dry, ventilated area to prevent mold. Rotate between multiple pairs to extend lifespan.
Usage Notes: Designed for basketball. Not recommended for hiking, long-distance running, or other specialized sports where different performance features are required.










