Hatsukokoro Ginsan 大馬士革 Tsuchime Nakiri 170 毫米，柚木手柄，由 Yoshihiro Yauji 設計

Care Instruction

1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
2. Wash with neutral detergent after use, and wipe dry;
3. Please don't wash knife with dishwasher, it will damage the wood handle;
4. Be careful not to leave the knife close to a heat source for a long time;
5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
6. It is best to sharpen a Japanese knife regularly on a waterstone.
Error: Steel nature unknown