Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1123 21cm Boning knives called hanesukis are

Boning knives called hanesukis are made especially for dividing up birds

Please take care when using your carbon knives

By sandwiching a piece of carbon steel between two pieces of stainless steel

the Usuba is perfect for cutting raw fruits and vegetables since it reduces the discoloration and flavor change that oxidation often causes

In addition to being useful

Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1123 21cm Boning knives called hanesukis areGyuto 21, a handcrafted Japanese chef knife produced by Tsutomu Kajiwara. Aogami 2 steel with an iron damascus coating makes up the 21 cm blade. Traditional wooden handle made in Japan. Please take caution when using your Tsutomu Kajiwara knife. Such knives should not be cleaned with acidic liquids, put in the dishwasher, left in water, or used to chop acidic fruits like lemons. After cleaning your knife with a fresh dishtowel, you should hand dry it.