Japanese kitchen knife Gyuto Tojiro Atelier TA-CH210 21cm Sukenari thin kiritsuke knife

Sukenari thin kiritsuke knife

handle made of walnut

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

Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel

Cutting bones and meat with bones

Japanese kitchen knife Gyuto Tojiro Atelier TA-CH210 21cm Sukenari thin kiritsuke knifeJapanese knife Gyuto Tojiro with 210 mm damascus blade A chef's knife with Japanese design is called a gyuto. The masters of the Tojiro Atelier hand craft new series for Tojiro. This chef's knife has a laminated reinforced grip like a traditional kitchen knife. Damascus blade with a distinctive black finish. This special series' tojiro knives are hand forged utilizing the same process used to create Japanese swords.