Gyuto Japanese kitchen knife Ittetsu Damascus VG10 IWC-105 21cm Both carbon steel and iron

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

sprinkle some water on it to keep it moist

Compared to typical Western-style knives

Chef knife created by Mr

the Hattifatteners roam the world in great herds without end

Gyuto Japanese kitchen knife Ittetsu Damascus VG10 IWC-105 21cm Both carbon steel and ironThe 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