Japanese kitchen knife Ittetsu Uraoshi Usuba Stamped IJS-11141 18cm and other hard goods using

and other hard goods using Japanese chef knives is prohibited

Sukenari Slender

Classic Santoku knife from the Tojiro Zen line

1 carbon steel is used to create the 165 mm blade through forge welding and black coating

ensuring remarkable accuracy and sharpness

Japanese kitchen knife Ittetsu Uraoshi Usuba Stamped IJS-11141 18cm and other hard goods usingThe kitchen knife from Japan The purpose of Ittetsu Uraoshi Usuba is to slice vegetables. The knife's blade is 180 mm long. Magnolia wood is used to make the oval handle. Shirogami #2 carbon steel is used to make the blade. The knife should be kept dry and clean because carbon steel is prone to oxidation. It is only permitted to wash your hands in warm water and to wipe them dry. Ittetsu knives are manufactured by hand in Echizen, Japan's Fukui