Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm A higher-positioned Nashiji finish is

A higher-positioned Nashiji finish is the result of the blade's stunning damascus steel lines

The blade is composed of molybdenum 8A stainless steel and chromium

Nakagawa Satoshi hand-forged this Kiritsuke gyuto knife

and aesthetic appeal

comes from the fact that Ajikiri or Ko-Deba is frequently used in coastal areas of Japan to fillet and butterfly small saltwater fish

Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm A higher-positioned Nashiji finish isJapanese gyuto knife by Yoshimi Kato with a satin finished ginsan blade. Ginsan, or Silver 3, steel is the primary component used by Yoshimi Kato in this series of blades. G3 steel is renowned for having superior cutting qualities. Length of blade: 170 mm. Work with cherrywood. Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but