Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1123 21cm Please take care when using

Please take care when using your carbon knives

Nakagawa Satoshi hand-forged this Gyuto knife

Professional 9 cm Paring knife by Tojiro

Handmade chef's knife gyuto 18 by Tsutomu Kajiwara

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 Tsutomu Kajiwara TK-1123 21cm Please take care when usingGyuto 21, a handcrafted Japanese chef knife produced by Tsutomu Kajiwara. Aogami 2 steel with an iron damascus coating makes up the 21 cm blade. Traditional wooden handle made in Japan. Please take caution when using your Tsutomu Kajiwara knife. Such knives should not be cleaned with acidic liquids, put in the dishwasher, left in water, or used to chop acidic fruits like lemons. After cleaning your knife with a fresh dishtowel, you should hand dry it.