Back To School Makoto Tadokoro Marushin Nakagawa 150mm Petty Ginsanko Teak With Tracking [lsXuDhN3]

Handcrafted Japanese Petty Knife

Experience the pinnacle of craftsmanship with the Back To School Makoto Tadokoro Marushin Nakagawa 150mm Petty Ginsanko Teak With Tracking [lsXuDhN3]. This exquisite knife is the result of a harmonious blend of tradition and modern techniques, meticulously hand ground by Makoto Tadokoro in Tosa, Japan, and forged by Satoshi Nakagawa in Sakai. Both Tadokoro-san and Nakagawa-san are renowned masters in their field, with Tadokoro-san having trained under the legendary Morihiro and Nakagawa-san known for his exceptional heat control and heat treatment techniques.

• Handcrafted by master craftsmen
• Forged in Sakai, Japan
• Exceptional heat control and finishing

Superior Quality and Performance

The Back To School Makoto Tadokoro Marushin Nakagawa 150mm Petty Ginsanko Teak With Tracking [lsXuDhN3] knife boasts superior quality and performance. Tadokoro-san's 25 years of experience are evident in the exceptional grinding and finishing, while Nakagawa-san's expertise in forging Ginsanko and VG10 stainless steels ensures exceptional edge formation and edge life. The teak handle provides a solid feel and contributes to the knife's durability. This knife is perfect for precision cuts and is best suited for those familiar with thin-edged Japanese knives.

• 25 years of experience in craftsmanship
• Superb edge formation and edge life
• Teak handle for comfort and durability

Practical Care and Usage

To maintain the longevity and performance of the Back To School Makoto Tadokoro Marushin Nakagawa 150mm Petty Ginsanko Teak With Tracking [lsXuDhN3] knife, proper care is essential. Hand wash and dry the knife after use, avoiding the dishwasher. Opt for hardwood-end grain or softwood long grain cutting boards to protect the blade, and avoid bamboo and plastic cutting boards. This knife is a testament to the art of Japanese knife-making and is sure to be a cherished addition to any kitchen.

• Hand wash and dry after use
• Use hardwood-end grain or softwood long grain cutting boards
• For those accustomed to thin-edged Japanese knives