Bunka Japanese kitchen knife Tsutomu Kajiwara TK-1121BGA 21cm Handle made of traditional Japanese

Handle made of traditional Japanese mono ebony wood

The walnut handle of the Daisuke Nishida Gyuto is octagonal and features a maple ring

The Takeshi Saji gyuto chef knife HA-4108 weighs roughly 250 grams

or chopping frozen food or bones

Its exterior layer is made of soft iron and its core is made of Shirogami steel

Bunka Japanese kitchen knife Tsutomu Kajiwara TK-1121BGA 21cm Handle made of traditional JapaneseHandmade by Tsutomu Kajiwara, a bunka knife. Aogami 2 steel with an iron damascus coating makes up the 210 mm blade. A traditional handle has a ferrule made of God's ash and is constructed of bocote wood. 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