Japanese kitchen knife Yoshimi Kato Bunka Ginsan D-710CW 17cm Damascus blade with a distinctive

Damascus blade with a distinctive black finish

Walnut is used for the handle

crafted by hand by Hideo Kitaoka

the water buffalo bolsters and U-shaped magnolia handles feel good in the hand and are easy to hold

Handmade Japanese kitchen knives by Mr

Japanese kitchen knife Yoshimi Kato Bunka Ginsan D-710CW 17cm Damascus blade with a distinctiveJapanese bunka 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