Japanese kitchen knife Yoshimi Kato Bunka Ginsan D-710CW 17cm crafted by hand by Hideo

crafted by hand by Hideo Kitaoka

Vegetables should be chopped with the push/pull motion using Nakiri's flat blade

since of its thin and sharp blade

Paring Japanese kitchen knife Tojiro Shippu Black FD-1592 with 13cm blade

Handmade Japanese kitchen knives by Mr

Japanese kitchen knife Yoshimi Kato Bunka Ginsan D-710CW 17cm crafted by hand by HideoJapanese bunka knife by Yoshimi Kato with a satin finished ginsan blade. Ginsan, or Silver 3, steel is the primary component used by Yoshimi Kato in this series of blades. G3 steel is renowned for having superior cutting qualities. Length of blade: 170 mm. Work with cherrywood. Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but