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The blade is composed of Molybdenum alloy high carbon stainless steel with a traditional "Hamaguri ba" (convex edge grind)
You cannot use the dishwasher to clean Japanese kitchen knives
The blade may fracture or chip
Ittetsu knives are made by hand in Japan's Echizen
The limited-edition #OURSEA Kupilka 21 drinking vessel
Japanese kitchen knife Ittetsu Hokiyama Hamono Petty IWH-102 13.5cm The blade is composed ofA 135 mm blade little kitchen petty knife. Hitachi Metals uses stamped Ginsan (silver steel) to make the blade. Walnut wood is used to make the handle. The blade features a Nashiji coating, which resembles the skin of a ripe pear and has a matte, somewhat rough surface with a delicate, uneven texture. Nashiji is a component of the Japanese wabi sabi philosophy, which emphasises a product's "handcrafted character" and inherent flaws. Japanese kitchen
