Japanese kitchen knife Ittetsu Hokiyama Hamono Petty IWH-102 13.5cm 31 layers of VG10 nickel-plated

31 layers of VG10 nickel-plated steel are used to make the blade

The walnut wood handle

Waterproof mono octagonal Keyaki (Zelkova) is used to make the handle

You cannot use the dishwasher to clean Japanese kitchen knives

the gyuto is regarded as the Japanese counterpart of the European chef's knife

Japanese kitchen knife Ittetsu Hokiyama Hamono Petty IWH-102 13.5cm 31 layers of VG10 nickel-platedA 135 mm blade little kitchen petty knife. Hitachi Metals uses stamped Ginsan (silver steel) to make the blade. Walnut wood is used to make the handle. The blade features a Nashiji coating, which resembles the skin of a ripe pear and has a matte, somewhat rough surface with a delicate, uneven texture. Nashiji is a component of the Japanese wabi sabi philosophy, which emphasises a product's "handcrafted character" and inherent flaws. Japanese kitchen