Utility kitchen knife Tojiro Atelier Petty TA-PP150 15cm or used to chop acidic

or used to chop acidic fruits like lemons

which are both visually beautiful and practical

Yoshimi Kato advised hand washing gyuto knives in warm water and drying them with a towel

The blade is made of VG10 with a soft stainless steel san mai sandwich

Worked in Takefu Knife Village is Yu Kurosaki

Utility kitchen knife Tojiro Atelier Petty TA-PP150 15cm or used to chop acidicJapanese knife Petty Tojiro with 150 mm damascus blade A chef's knife with Japanese design is called a gyuto. The masters of the Tojiro Atelier hand craft new series for Tojiro. This chef's knife has a laminated reinforced grip like a traditional kitchen knife. Damascus blade with a distinctive black finish. This special series' tojiro knives are hand forged utilizing the same process used to create Japanese swords.