Gyuto Japanese kitchen knife Ittetsu Damascus VG10 IWC-105 21cm Compared to typical Western-style knives

Compared to typical Western-style knives

sprinkle some water on it to keep it moist

Both carbon steel and iron are prone to rust and need to be kept dry and clean at all times to prevent discoloration and oxidation

and durability against the demands of industrial use are all features of cutlery

Gyuto Japanese kitchen knife Ittetsu Damascus VG10 IWC-105 21cm Compared to typical Western-style knivesThe chef's knife, Gyuto Ittetsu, has a 21 cm blade. Mahogany is used to make the handle. This chef knife's blade is composed of 33 layers of VG10 Damascus steel with a hammered finish. Wash by hand only with warm water, then pat dry. Because of their extremely thin blades, Japanese kitchen knives are not permitted to cut through hard foods. Echizen, Japan, is where ittetsu knives are manufactured. The weight of this Ittetsu Chef's gyuto knife is 375