Japanese kitchen knife Ittetsu OEM Bunka IS-49 17cm Vegetables should be chopped with

Vegetables should be chopped with the push/pull motion using Nakiri's flat blade

fashioned this little knife by hand

Handle made of traditional Japanese chestnuts

He is the Takefu Knife Village Association's President at the moment

Damascus SG-2 powder steel is used to make the blade

Japanese kitchen knife Ittetsu OEM Bunka IS-49 17cm Vegetables should be chopped with170 mm bladed OEM Bunka knife made by Ittetsu Tadafusa. It is possible to cut fruits, vegetables, seafood, meat, and more with this multipurpose blade. Hitachi SLD steel is used to make the blade. SLD is a cold work die steel that has a low quench stress, outstanding hardenability, and great abrasion resistance for general use. Handle: quince or ashtree. Handmade in Echizen, Japan, are Ittetsu knives. Wash by hand in warm water, then pat dry.