Yanagiba Japanese kitchen knife Sukenari 2 layers VG10 S-1012 27cm especially Aji (Japanese horse mackerel)

especially Aji (Japanese horse mackerel)

and aesthetic appeal

In the Japanese knife industry

It weighs 203 grams

Fearture of the Yu Kurosaki Fujin series Professional nickel damascus-patterned blades with a VG-10 stainless steel core that has a hardness of 60–61 HRC offer exceptional rust resistance

Yanagiba Japanese kitchen knife Sukenari 2 layers VG10 S-1012 27cm especially Aji (Japanese horse mackerel)Knife Sukenari Yanagiba. The blade is 270 mm long. Classic Japanese magnolia handle, octagonal in shape. This Sukenari knife's blade is composed of three layers of VG10 steel. It is not permitted to wash this Sukenari yanagiba Japanese knife in the dishwasher. Japanese kitchen knives feature thin blades that are extremely durable. Cutting bones and meat with bones, coconuts and other nuts, and other hard goods using Japanese chef knives is prohibited.