Tojiro DP3 Gyuto 240 mm F-809 Katsushige Anryu The diamond abrasive of the

The diamond abrasive of the Atoma is deposited in an array of small dots which leaves plenty of spaces in between to allow water escape

designed specifically for precision slicing of sushi and seafood with minimal effort

Handle Design: K&S Teak wood Handle with options

it would be utterly unfair to say that everything comes out from China is a lemon

Tojiro DP3 Gyuto 240 mm F-809 Katsushige Anryu The diamond abrasive of theThe Tojiro DP3 Gyuto 240 mm F 809 is a double bevel Japanese chef's knife featuring a VG10 stainless steel core and western Pakka wood handle, best fitting first timers and students seeking an affordable entry into Japanese cutlery. Manufactured in house by Tojiro in Tsubame, this 240 mm gyuto serves as a general purpose tool for mincing, slicing, and chopping vegetables or meat. The blade features san mai stainless clad construction with a migaki