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The Gyuto IWZ-104 from Ittetsu is a great knife for chopping and slicing meat
The ceramic mill and stainless steel body ensure many years of use
Ginsan silver-3 steel is used to make the blade
Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration
Petty Japanese kitchen knife Sakai Takayuki VG10 Damascus 7471 15cm premium compositesThe Japanese Sakai Takayuki tiny knife is made for accurate, fine work when preparing a variety of foods. When a chef's knife is too long, this multipurpose knife with a 15 cm blade will take over. The VG10 steel used to make the blade core is corrosion resistant and easily sharpened. Thirty three layers of Damascus steel make up the blade sheaths. Japanese zelkova (keyaki) wood is used to make the handle. The Sakai Takayuki tiny knife cannot be
