The "All-purpose knife" is the most frequently used kitchen knife in Japanese households. It is useful for cutting meat, vegetables and fruit.
It can also be used for cutting small fish, but please do not use it for cutting hard bones of big fish or bird bones, as the blade may chip.
◎ Compared to all stainless steel knives, the knives of "Knife workshop Tadafusa" require a little more care in daily maintenance because you can enjoy the sharpness of the blade. Because steel (SLD steel) is used for the cutting edge, rust may occur depending on the care and storage environment.
After use, wash off the dirt from the knife with hot water, wipe it dry and store it in a safe place.
Please rinse off the dirt especially well if you cut salty or acidic foods such as pickles or lemons.
Do not place in dishwasher, dish dryer, microwave oven, oven, etc. Do not put in dishwasher, dish dryer, microwave oven, oven, etc. as this may cause damage.
Do not use in a dishwasher, dish drier, microwave oven, oven, etc. as this may cause damage. You can sharpen the straight parts of the blade by yourself, except for the wavy blade.
Fully 3-layer [Steel: SLD steel / Base metal: stainless steel]
Antimicrobial carbonised wood [chestnut wood]
Blade 170 mm [total length 300 mm]