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It’s best to wipe the blade dry after use and avoid leaving it wet for extended periods
flawless migaki finish
helping protect the harder core during use
Keep it beside your board while cooking or on the table for finishing dishes
surprisingly quickly
Ohishi VG10 Santoku knife 180mm Tsuchime Gyutos It’s best to wipe theThe Gyuto is Japans answer to the western chef knife, in a country where the food culture has given birth to a myriad of highly specialised knives with specific jobs, the gyuto is an all round knife to cover all the bases. It was created in the latter part of the 19 century after the son of a prominent Japanese blacksmith visited Europe to investigate knife making technologies. Shofrtly afterwards he returned to Japan with a few samples and a load of
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