Gyuto Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 2004 18cm 5 cm Made by hand

5 cm Made by hand in Seki

which is one of the most often used materials in Japanese knives because of its exceptional corrosion resistance

Shiro Kamo makes the handcrafted Kama-Usuba kitchen knife

One of the best materials for both heat and cold retention is this one

265 grams in weight

Gyuto Japanese kitchen knife Seki Kanetsugu Miyabi Isshin 2004 18cm 5 cm Made by handTo chop, mince, and slice meat, fish, vegetables, and fruit, use the Gyuto Seki Kanetsugu Miyabi Isshin. Rosewood is used to make the exquisite and incredibly sturdy handle, which suits the hand wonderfully. Professional sharpness and ease of maintenance are provided by AUS 8, a steel core covered in three layers of SUS410 stainless steel. Knives made by Japanese manufacturer Seki Kanetsugu Miyabi Isshin come in branded packaging.