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Ships within 48 hours · Estimated delivery Aug 26 - Aug 31
Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non-Japanese cooks
no rough surfaces
Nenohi blades offer the durability and sharpness of a traditional Japanese carbon steel knife
A resin is emplyed to retain the feeling ofconventional wood handle
Sekisou Kiritsuke WaGyuto 24cm Mirror Finish Aoki Hamono applies their expertiseGYUTO KNIFEThe gyuto is the Japanese version of the classic Western chefs knife but the blade is thinner and holds a sharper edge. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit. BLADE & HANDLEHinaki san of Sukenari takes the core ZDP189 and wraps it in a layer of soft stainless steel to protect the inner core and damping factor to the fragile inner core. Of course both layers are fully stainless so maintenance is kept to a
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