Japanese kitchen knife Ittetsu Hokiyama Hamono Petty IWH-102 13.5cm 31 layers of VG10 nickel-plated

31 layers of VG10 nickel-plated steel are used to make the blade

The blade may fracture or chip

including chopping fish

comparatively short blade with a straight cutting edge and a characteristic rounded tip

You cannot use the dishwasher to clean Japanese kitchen knives

Japanese kitchen knife Ittetsu Hokiyama Hamono Petty IWH-102 13.5cm 31 layers of VG10 nickel-platedA 135 mm blade little kitchen petty knife. Hitachi Metals uses stamped Ginsan (silver steel) to make the blade. Walnut wood is used to make the handle. The blade features a Nashiji coating, which resembles the skin of a ripe pear and has a matte, somewhat rough surface with a delicate, uneven texture. Nashiji is a component of the Japanese wabi sabi philosophy, which emphasises a product's "handcrafted character" and inherent flaws. Japanese kitchen