Bunka Japanese kitchen knife Tsutomu Kajiwara TK-1121BGA 21cm Distinct gyuto Houenryu

Distinct gyuto Houenryu

or chopping frozen food or bones

Sakai Takayuki Ajikiri

Apply a thin coating of mineral oil and let it to dry if you see any rust spots

Its exterior layer is made of soft iron and its core is made of Shirogami steel

Bunka Japanese kitchen knife Tsutomu Kajiwara TK-1121BGA 21cm Distinct gyuto HouenryuHandmade by Tsutomu Kajiwara, a bunka knife. Aogami 2 steel with an iron damascus coating makes up the 210 mm blade. A traditional handle has a ferrule made of God's ash and is constructed of bocote wood. Please take caution when using your Tsutomu Kajiwara knife. Such knives should not be cleaned with acidic liquids, put in the dishwasher, left in water, or used to chop acidic fruits like lemons. After cleaning your knife with a fresh dishtowel, you