Petty Japanese kitchen knife Mutsumi Hinoura MHN-1103M 15cm which generates cut surfaces with

which generates cut surfaces with very little cell damage

are Ittetsu knives

It makes logical that the majority of the local smiths use it

Apply a thin coating of mineral oil and let it to dry if you see any rust spots

Both carbon steel and iron are prone to rust and need to be kept dry and clean at all times to prevent discoloration and oxidation

Petty Japanese kitchen knife Mutsumi Hinoura MHN-1103M 15cm which generates cut surfaces withHandmade little knife by Mutsumi Hinoura. Shirogami steel with an iron clad makes up the blade. Handle the walnut octagon. It weighs 155 grams. Dishwasher use is not permitted for this knife. Japanese kitchen knives feature thin blades that are extremely durable. Cutting bones and meat with bones, coconuts and other nuts, and other hard goods using Japanese chef knives is prohibited.