Gyuto Japanese kitchen knife Kenshiro Hatono Kurouchi Aogami KH-103 21cm Japanese santoku knife

Japanese santoku knife

It weighs two kilograms

Misuzu Hamono Japanese culinary knives are crafted by hand in Japan

Pro chefs like Paul Bocuse use cast iron cookware for a variety of reasons

Shiraki Hamono in Japan  The Honyaki kitchen knife is created entirely by hand

Gyuto Japanese kitchen knife Kenshiro Hatono Kurouchi Aogami KH-103 21cm Japanese santoku knifeKenshiro Hatono crafted this Japanese gyuto knife by hand. Aogami Super core blade, 210 mm, encased in stainless steel. Japanese walnut trees are used to make the traditional handle. This knife's handle is larger than others. He is currently employed in Takefu Knife Village. It is prohibited to cut, strike, or chop frozen goods or bones with this Japanese handmade knife. The blade may crack or chip. Wash your hands with warm water, then pat dry.