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10 1/2 Inch Yanagiba knife; single edged and used for creating razor-thin slices of fish and soft meats for sashimi
Constructed with VG-10 "super steel" that takes and holds a sharp edge longer than comparable knives; wide shinogi (blade bevel) is easy to sharpen with a whetstone
Beautiful graffiti-etched blade for a strong, classic statement
Premium pakkawood handles in a classic d-shape to nestle comfortably into the curves of the palm, offering a secure grip
Dishwasher safe; hand washing and air drying recommended; limited lifetime warranty
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