Petty Japanese kitchen knife Takeshi Saji VG10 damascus, bull bone HA4601 9cm This is a cross between

This is a cross between a kiritsuke and a chef's knife

Ryusen Hamono Bonten Unryu Wa Sujihiki knife

we advise applying camellia oil and sharpening Japanese kitchen knives on a water stone

it needs to be maintained clean and dry at all times to prevent oxidation and discolouration

Each blade in this series is forged by Zanmai using Molybdenum Vanadium 8A steel

Petty Japanese kitchen knife Takeshi Saji VG10 damascus, bull bone HA4601 9cm This is a cross betweenRenowned expert Takeshi Saji is the maker of this Japanese kitchen knife. 31 layers of VG10 nickel plated steel are used to make the 9 cm blade. The handle has brass bolsters and buffalo bone scales. The knife is about 150 grams in weight. When preparing a variety of cuisines, this knife is perfect for slicing and peeling fruits and vegetables as well as other delicate jobs. This high quality, handcrafted Japanese kitchen knife is a lovely and