Tojiro Atelier Stainless Damascus Gyuto | 7" | TA-CH180 day to day Each steak is expertly "Frenched"—a

Each steak is expertly "Frenched"—a butchery technique where the rib bone is cleaned to create a dramatic

squeeze lemon juice over them

as a packer-style brisket

We prioritize responsible sourcing and traditional butchery techniques to ensure a product that performs exceptionally on the grill

Tojiro Atelier Stainless Damascus Gyuto | 7" | TA-CH180 day to day Each steak is expertly "Frenched"—aThis hand forged Gyuto presents the top level of Tojiros offer of multi purpose, large chef's knives. The core is hand forged using the traditional method into a beautiful 21 layer Damascus pattern with black kuro uchi patina. This blade is very rare to find outside of Japan. This knife was made in the Tojiro Atelier, known for elaborate custom made knives under the careful eye of Tomo Matsumura. The blade is hammer forged, San Mai in the city of