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Hideo Kitaoka's Yanagiba sushi knife has a 27-cm blade made of 11 layers of excellent Shirogami carbon steel
Magnolia wood is used to make the Masahiro 240 mm Yanagiba Sheath
Steer clear of hard sweets
and slicing is the Santoku knife
This chef knife's blade is composed of iron-clad Shirogami carbon steel
Gyuto Japanese kitchen knife Ryusen Hamono Tanganryu TG-502 21cm Hideo Kitaoka's Yanagiba sushi knifeThe Tanganryu series, which is the top line of Ryusen Hamono and features hammered designs, is ideal for both home cooks and professional chefs. It was the recipient of the 2016 Good Design Award. The blasted Damascus patterns contrast with the mirror polished "Tsuchime" motifs. Just by seeing, the exquisite fusion of a fully hammered and layered pattern blade will increase your enjoyment of cooking. The blade's core is composed of 32 layers of
