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although it is not advised to cut through hard-skinned fruit or vegetables as this could cause damage to the blade
Grasp: dark brown
Superior single-edged kitchen knives are the specialty of Hideo Kitaoka in Takefu
rough surface in place
Gyuto Japanese kitchen knife Takeshi Saji Ebony HA-4808 21cm although it is not advisedHandmade Japanese chef's knife by Mr. Takeshi Saji. Blade: VG10 core, 31 layers of nickel damascus steel. 21 cm is the length of the blade. Ebony handle with a bolster made of buffalo horn. Takeshi Saji's chef's knife weighs 290 grams. The chairman of Saji Blacksmith (Japan) is Takeshi Saji. Member of Japan Custom Knife Makers and Japan Knife Guild. In 1992, the Japanese "Ministry of International Trade & Industry" granted him official certification
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