Sujihiki Japanese kitchen knife Ittetsu Shirogami Iron Clad IW-11812Z 24cm Japanese knife Gyuto Tojiro with

Japanese knife Gyuto Tojiro with 210 mm damascus blade A chef's knife with Japanese design is called a gyuto

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

the Japanese "Ministry of International Trade & Industry" granted him official certification as Dentoukougeishi

including frozen foods or bones

Even though this is a regular series

Sujihiki Japanese kitchen knife Ittetsu Shirogami Iron Clad IW-11812Z 24cm Japanese knife Gyuto Tojiro withThe Ittetsu Sujihiki IW 11812Z is a Japanese double edge slicing knife with a blade of 240 mm. Three layers of materialiron, clad, and Shirogami steelgo into making this blade. a layer of carbon steel at the center that is shielded from the outside by a layer of iron, a process known as forge welding or Sanmai. 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. Steer