Japanese kitchen knife Ittetsu OEM Bunka IS-49 17cm which has a hardness of

which has a hardness of 61–63 HRC

Handle made of traditional Japanese chestnuts

Vegetables should be chopped with the push/pull motion using Nakiri's flat blade

The 18-cm blade of the Tojiro VG10 Hammered Chef knife

Japanese kitchen knife Ittetsu OEM Bunka IS-49 17cm which has a hardness of170 mm bladed OEM Bunka knife made by Ittetsu Tadafusa. It is possible to cut fruits, vegetables, seafood, meat, and more with this multipurpose blade. Hitachi SLD steel is used to make the blade. SLD is a cold work die steel that has a low quench stress, outstanding hardenability, and great abrasion resistance for general use. Handle: quince or ashtree. Handmade in Echizen, Japan, are Ittetsu knives. Wash by hand in warm water, then pat dry.