Bunka Japanese kitchen knife Tsutomu Kajiwara TK-1121BGA 21cm since of its thin and

since of its thin and sharp blade

Japanese kitchen knife

" Damascus steel folds contrast with that distinctive texture to produce an amazing appearance

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

or chopping frozen food or bones

Bunka Japanese kitchen knife Tsutomu Kajiwara TK-1121BGA 21cm since of its thin andHandmade 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