Tsunehisa | AUS8 | Gyuto 210mm Yosimitu Kajiya The Amata Otoshi knife is

The Amata Otoshi knife is used in butchering whole animals but also works well filleting larger fish

blacksmith Masayasu Yoshitomo apprenticed under his father at age 15 in 1952

It has stainless steel cladding

(If a right hander uses it the food is going to stick to the knife)

Black or rainbow

Tsunehisa | AUS8 | Gyuto 210mm Yosimitu Kajiya The Amata Otoshi knife isTsunehisa knives come from various blacksmiths and factories from around Japan. They make many different style blades made from a range of steels. High performing and affordable knives they are a great entry knife into the Japanese knife world. The Japanese version of a western Chefs Knife, based off of French chefs knives in the 1880s it was designed for cutting meat, Gyuto translates to meat sword, but it is a versatile all round kitchen knife that