Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1123 21cm The Goko Hamono santoku has

The Goko Hamono santoku has a sturdy pakka wood ferrule and a lovely upgraded oak octagonal handle

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

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

Nakagawa Satoshi hand-forged this Gyuto knife

Japanese craftsman Nakagawa Satoshi hand-forged blade

Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1123 21cm The Goko Hamono santoku hasGyuto 21, a handcrafted Japanese chef knife produced by Tsutomu Kajiwara. Aogami 2 steel with an iron damascus coating makes up the 21 cm blade. Traditional wooden handle made in Japan. Please take caution when using your Tsutomu Kajiwara knife. Such knives should not be cleaned with acidic liquids, put in the dishwasher, left in water, or used to chop acidic fruits like lemons. After cleaning your knife with a fresh dishtowel, you should hand dry it.