Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm The blade is composed of

The blade is composed of molybdenum 8A stainless steel and chromium

Traditional wooden handle made in Japan

comes from the fact that Ajikiri or Ko-Deba is frequently used in coastal areas of Japan to fillet and butterfly small saltwater fish

Eleven layers of Shirogami steel make up the Damascus blade

faithfully translates Carter's coveted handcrafted designs into reasonably priced factory-made kitchen cutlery

Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm The blade is composed ofJapanese gyuto knife by Yoshimi Kato with a satin finished ginsan blade. Ginsan, or Silver 3, steel is the primary component used by Yoshimi Kato in this series of blades. G3 steel is renowned for having superior cutting qualities. Length of blade: 170 mm. Work with cherrywood. Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but