Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm Eleven layers of Shirogami steel

Eleven layers of Shirogami steel make up the Damascus blade

The Goko Hamono bunka knife has a 17-centimeter blade

Nakagawa Satoshi hand-forged this Kiritsuke gyuto knife

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

faithfully translates Carter's coveted handcrafted designs into reasonably priced factory-made kitchen cutlery

Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm Eleven layers of Shirogami steelJapanese 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