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When cooked in casseroles
Walnut is used for the handle
Knife produced by Yoshimi Kato
The handle of this knife is rosewood with a bolster made of buffalo horn
Yoshimi Kato advised hand washing gyuto knives in warm water and drying them with a towel
Sharpening stone Mcusta Zanmai Whetstone Combo 400/1200 When cooked in casserolesThe ideal method for maintaining and polishing your favorite kitchen knives is with the Mcusta Zanmai 400 & 1200 Combination Grit Japanese Whetstone. Whetstones, which date back to the Middle Ages, are still the sharpening technique of choice for both pros and knife enthusiasts. Utilize grit #400 to adjust and restore the edge's angle and provide a durable sharpness, and extra fine grit #1200 to give the knife blade a polished, razor sharp edge. The
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