Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-506 24cm This is a multipurpose knife

This is a multipurpose knife that they may use for cutting vegetables and butchering fillets of medium-sized fish with equal ease

the Usuba is perfect for cutting raw fruits and vegetables since it reduces the discoloration and flavor change that oxidation often causes

Aogami 2 steel with an iron damascus coating makes up the 21-cm blade

Teruyasu Fujiwara by hand

making it ideal for both home and office use

Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-506 24cm This is a multipurpose knifeYoshimi Kato, a licensed traditional craftsman in Takefu, Fukui prefecture, Japan, forges this chef knife by hand. Aogami carbon steel with a stainless steel coating is used to make the blade. Length of blade: 240 mm. Work with cherrywood. Wash by hand in warm water, then pat dry. Steer clear of bones, hard sweets, nuts, and frozen meals.