Gyuto Japanese kitchen knife Sukenari ZDP-189 S-102 21cm A polypropylene handle treated with

A polypropylene handle treated with antimicrobial agents to prevent stains and odors brought on by mold

The tradition of knifemaking in the Matsubara area dates back to 1474

He was Hiroshi Kato's trainee and is now employed at Takefu Knife Village

5 cm blade Tojiro Home Petty Knife F-1300

Manufactured by Mr

Gyuto Japanese kitchen knife Sukenari ZDP-189 S-102 21cm A polypropylene handle treated withSukenari's Gyuto is a Japanese cooking knife. The blade is covered in stainless steel and composed of ZDP 189 steel. The blade is 210 mm long. This Sukenari gyuto chef knife features a buffalo horn ferrule on an oak wood handle. Japanese kitchen knives cannot be cleaned in a dishwasher. Gyuto chef knives have narrow, extremely durable blades. Bones, nuts, frozen food, and hard goods cannot be cut with a Japanese chef's knife.