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although it is not advised to cut through hard-skinned fruit or vegetables as this could cause damage to the blade
Not permitted to cut hard goods
handle made of walnut
Yoshimi Kato Ginsan advised hand washing gyuto knives in warm water and drying them with a towel
After washing
Japanese kitchen knife Gyuto Tojiro Atelier TA-CH210 21cm although it is not advisedJapanese knife Gyuto Tojiro with 210 mm damascus blade A chef's knife with Japanese design is called a gyuto. The masters of the Tojiro Atelier hand craft new series for Tojiro. This chef's knife has a laminated reinforced grip like a traditional kitchen knife. Damascus blade with a distinctive black finish. This special series' tojiro knives are hand forged utilizing the same process used to create Japanese swords.
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