Paring Vegetable knife Tojiro Zen FD-561 9cm Yoshimi Kato Ginsan advised hand

Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel

the Usuba is perfect for cutting raw fruits and vegetables since it reduces the discoloration and flavor change that oxidation often causes

Ryusen Hamono Bonten Unryu Wa Sujihiki knife

For right-handed use

and Deba) or 37 layers (the other things) are lavishly used

Paring Vegetable knife Tojiro Zen FD-561 9cm Yoshimi Kato Ginsan advised handThe core of "Tojiro" is a synthesis of Western and Japanese styles, with a focus on sharpness. This is a standard series featuring the fundamental features of Japanese style knives that have been developed via diligent labor. Even though this is a regular series, the edging is as sharp as upper grade's. Feel the culture of Japanese knives close to you, please.