Gyuto Japanese kitchen knife Sukenari Kiritsuke ZDP-189 S-107 21cm Oak is used to make

Oak is used to make the octagonal handle

and Kupilka cutlery are all part of the premium set

needs to be handled carefully

Almost any food can be prepared with this incredibly helpful utensil

Furthermore

Gyuto Japanese kitchen knife Sukenari Kiritsuke ZDP-189 S-107 21cm Oak is used to makeThis Japanese Sukenari kitchen knife blends the geometry of a kiritsuke blade with the form of a chef's knife. Three layers of ZDP 189 steel make up the blade, which is 21 cm long. Oak is used to make the typical octagonal Japanese wa handle. Buffalo horn is used to make the ferrule. Gyuto Kiritsuke Sukenari is a multipurpose cooking tool that can be used for any task. It cannot be cleaned in the dishwasher or used on really hard products.