Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-506 24cm Handle made of traditional Japanese

Handle made of traditional Japanese chestnuts

The exquisite handle of this handcrafted chef knife from Japan is composed of thermally treated and stabilized birch with a white spacer

Ginsan steel is also known as Ginsanko

the Usuba is perfect for cutting raw fruits and vegetables since it reduces the discoloration and flavor change that oxidation often causes

The handle made of ash wood is both elegant and useful

Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-506 24cm Handle made of traditional JapaneseYoshimi Kato, a licensed traditional craftsman in Takefu, Fukui prefecture, Japan, forges this chef knife by hand. Aogami carbon steel with a stainless steel coating is used to make the blade. Length of blade: 240 mm. Work with cherrywood. Wash by hand in warm water, then pat dry. Steer clear of bones, hard sweets, nuts, and frozen meals.