GOKADEN CHEF'S STAINLESS KNIFE/GYUTO -STANDARD SERIES hibachi Dry it well and pour

Dry it well and pour cooking oil to little above the half point

And color does not fade out

good design

washed vegetables or fruits for straining

GOKADEN CHEF'S STAINLESS KNIFE/GYUTO -STANDARD SERIES hibachi Dry it well and pourHITACHIYA'S ORIGINAL PRODUCT Upgraded sharpness, durability and rust resistance. These knives were created with the painstaking efforts of the top blacksmith craftsmen in Japan. Gyuto knives, which are used for meat, fish and vegetable have fewer variations compared with traditional Japanese knives. Due to its ease of use, Gyuto has been well incorporated in the field of Japanese cooking. The blade of rust resistant steel: the molybdenum and vanadium