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The series name "GAI" was derived from the handle and the Japanese word "armor"
Eleven layers of Shirogami steel make up the Damascus blade
It is not permitted to wash the Tojiro Zen Black Chef knife FD-1563 in the dishwasher
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 The series name "GAI" wasJapanese 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
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