Yanagiba Japanese kitchen knife Hideo Kitaoka 11 Shirogami Layers CN-4207 21cm

Mr. Hideo Kitaoka created a handmade yanagiba knife with a 21-cm blade composed of 11 layers of excellent Shirogami carbon steel. Made of natural rosewood for the handle. Japanese knives with a single bevel that were first made for sashimi and sushi are called Yanagiba knives. Superior single-edged kitchen knives are the specialty of Hideo Kitaoka in Takefu, Fukui Province. Please take care when using your carbon knives. Such knives should not be cleaned with acidic liquids, put in the dishwasher, left in water, or used to chop acidic fruits like lemons. After cleaning your knife with a fresh dishtowel, you should hand-dry it. Apply mineral oil and rub. Apply a thin coating of mineral oil and let it to dry if you see any rust spots.