Sakai Takayuki Yanagi Knife 240mm The blade is actually made

The blade is actually made in the traditional style of the kasumi

in this case between 65 and 66 HRC

vegetables and fruit

BLADE & HANDLE

This is why you can perform uraoshi (sharpening the backside of a single bevel knife to keep the outer edges leveled) on a coarse stone

Sakai Takayuki Yanagi Knife 240mm The blade is actually madeYANAGI KNIFE Created for slicing raw fish, this yanagi is also ideal for carving cooked meat, thinly slicing vegetables or portioning terrines and pats. BLADE & HANDLE Aoki Hamono applies their expertise in crafting traditional knives to produce knives that are appealing to non Japanese cooks. This series offers the sharpness of traditional single bevel blades but are rust resistant and not as brittle, so more suitable for cooks who dont want to work