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Ships within 48 hours · Estimated delivery Aug 11 - Aug 16
crafted by hand by Hideo Kitaoka
The other name for Aji-deba
Bones and meat with bones
This is a standard series featuring the fundamental features of Japanese-style knives that have been developed via diligent labor
15 cm bladed Ittetsu Honesuki Tadafusa knife
Gyuto Japanese kitchen knife Tsutomu Kajiwara TK-1122 18cm crafted by hand by HideoHandmade chef's knife gyuto 18 by Tsutomu Kajiwara. The 180 mm blade is coated in iron damascus and composed of Aogami 2 steel. Traditional wooden handle made in Japan. 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 should hand dry it. Apply mineral
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