Santoku Japanese kitchen knife Tsutomu Kajiwara TK-1116 18cm but it can also be

but it can also be used for filleting fish or meat

a wood octagonal handle with a ring of natural turquoise is used

especially Aji (Japanese horse mackerel)

meat with bones

To further simplify maintenance

Santoku Japanese kitchen knife Tsutomu Kajiwara TK-1116 18cm but it can also beHandcrafted Japanese santoku knife 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