Japanese kitchen knife Ittetsu OEM Bunka IS-49 17cm Japanese knife Petty Tojiro with

Japanese knife Petty Tojiro with 100 mm damascus blade A chef's knife with Japanese design is called a gyuto

9 oz (196 g) in weight

fashioned this little knife by hand

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

which has a hardness of 61–63 HRC

Japanese kitchen knife Ittetsu OEM Bunka IS-49 17cm Japanese knife Petty Tojiro with170 mm bladed OEM Bunka knife made by Ittetsu Tadafusa. It is possible to cut fruits, vegetables, seafood, meat, and more with this multipurpose blade. Hitachi SLD steel is used to make the blade. SLD is a cold work die steel that has a low quench stress, outstanding hardenability, and great abrasion resistance for general use. Handle: quince or ashtree. Handmade in Echizen, Japan, are Ittetsu knives. Wash by hand in warm water, then pat dry.