Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1122 18cm Handle: quince or ashtree

Handle: quince or ashtree

Bones and meat with bones

15 cm bladed Ittetsu Honesuki Tadafusa knife

In the Japanese knife industry

Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1122 18cm Handle: quince or ashtreeHandmade chef's knife gyuto 18 by Tsutomu Kajiwara. The 180 mm blade is coated in iron damascus and composed of Aogami 2 steel. 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. Apply mineral