Santoku Japanese kitchen knife Tsutomu Kajiwara TK-1115BGA 16.5cm

Tsutomu Kajiwara crafted this Japanese santoku knife by hand. Santoku, which means "three uses," are perfect for slicing, dicing, and mincing because of their small sheep's foot blade and straight edge. Aogami 2 steel with an iron damascus coating makes up the 165 mm blade. Bocote wood is used to make traditional Japanese wooden handles. Please exercise caution when using your Tsutomu Kajiwara knife. Such knives should not be washed in the dishwasher, left in water, cleaned with acidic substances, or used to chop acidic fruits like lemons. Use a clean dishtowel to hand-dry your knife right away after washing. Use mineral oil to rub. Apply a thin layer of mineral oil and allow it to dry if you find any rust spots.