Yanagiba Japanese kitchen knife Kurotori Hamono Double bevel KRT-06 21cm they are ground incredibly thin

they are ground incredibly thin and straight

length: 23–25 cm

VG-10 steel makes up the core of this 17 centimeter blade

Three stainless steel rivets hold the POM handle together

A brown leather belt sheath is included with the kitchen cleaver

Yanagiba Japanese kitchen knife Kurotori Hamono Double bevel KRT-06 21cm they are ground incredibly thinKurotori Hamono's sushi and sashimi yanagiba knife. A double bevel distinguishes this knife from the typical yanagiba. As a result, it functions similarly to a standard slicer. Ginsan steel with stainless steel cladding makes up the blade. Walnut wood is used to make the handle. Fourth generation blacksmith Hiroshi Kajihara is the maestro of Kurotori Hamono, a line of Japanese kitchen knives. It is not possible to wash Japanese knives in the