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The Goko Hamono bunka knife has a 17-centimeter blade
A higher-positioned Nashiji finish is the result of the blade's stunning damascus steel lines
Traditional wooden handle made in Japan
It is not permitted to wash the Tojiro Zen Black Chef knife FD-1563 in the dishwasher
Gyuto Japanese kitchen knife Yoshimi Kato Black Nickel Damascus D-612 21cm The Goko Hamono bunka knifeJapanese gyuto knife by Yoshimi Kato with a satin finished ginsan blade. Ginsan, or Silver 3, steel is the primary component used by Yoshimi Kato in this series of blades. G3 steel is renowned for having superior cutting qualities. Length of blade: 170 mm. Work with cherrywood. Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel. Steer clear of hard sweets, bones, frozen meals, nuts, and anything else but
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