Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-506 24cm hard fruit pits

hard fruit pits

the Usuba is perfect for cutting raw fruits and vegetables since it reduces the discoloration and flavor change that oxidation often causes

making it ideal for both home and office use

Teruyasu Fujiwara by hand

Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-506 24cm hard fruit pitsYoshimi Kato, a licensed traditional craftsman in Takefu, Fukui prefecture, Japan, forges this chef knife by hand. Aogami carbon steel with a stainless steel coating is used to make the blade. Length of blade: 240 mm. Work with cherrywood. Wash by hand in warm water, then pat dry. Steer clear of bones, hard sweets, nuts, and frozen meals.