Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm Nakagawa Satoshi hand-forged this Kiritsuke

Nakagawa Satoshi hand-forged this Kiritsuke gyuto knife

The series name "GAI" was derived from the handle and the Japanese word "armor"

although it is not advised to cut through hard-skinned fruit or vegetables as this could cause damage to the blade

Traditional wooden handle made in Japan

The Goko Hamono bunka knife has a 17-centimeter blade

Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm Nakagawa Satoshi hand-forged this KiritsukeJapanese gyuto 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