Yanagiba Japanese kitchen knife Kurotori Hamono Double bevel KRT-06 21cm

Kurotori Hamono's sushi and sashimi yanagiba knife.  A double bevel distinguishes this knife from the typical yanagiba.  As a result, it functions similarly to a standard slicer.  Ginsan steel with stainless steel cladding makes up the blade.  Walnut wood is used to make the handle.  Fourth-generation blacksmith Hiroshi Kajihara is the maestro of Kurotori Hamono, a line of Japanese kitchen knives.  It is not possible to wash Japanese knives in the dishwasher.