Japanese kitchen knife Gyuto Yoshimi Kato Aogami super D-504 18cm with a ring of natural

with a ring of natural turquoise serving as a separator

Ryusen Hamono produced the limited-edition Yanagiba Houenryu knife to mark the launch of their spectacular new factory and store in Echizen

It is possible to cut fruits

but it is far simpler to maintain

Steel has reached a hardness of 60–61 HRC

Japanese kitchen knife Gyuto Yoshimi Kato Aogami super D-504 18cm with a ring of naturalYoshimi Kato, a licensed traditional craftsman in Takefu, Fukui prefecture, Japan, forges Japanese chef knives by hand. The three layers of the blade have an Aogami carbon steel core. 180 mm is the length of the blade. Work with cherrywood. Wash by hand in warm water, then pat dry. Steer clear of bones, hard sweets, nuts, and frozen meals.