Japanese kitchen knife Ittetsu Hokiyama Hamono Petty IWH-102 13.5cm You cannot use the dishwasher

You cannot use the dishwasher to clean Japanese kitchen knives

The blade is composed of Molybdenum alloy high carbon stainless steel with a traditional "Hamaguri ba" (convex edge grind)

comparatively short blade with a straight cutting edge and a characteristic rounded tip

the gyuto is regarded as the Japanese counterpart of the European chef's knife

Japanese kitchen knife Ittetsu Hokiyama Hamono Petty IWH-102 13.5cm You cannot use the dishwasherA 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