Sakai Takayuki Ko-Bunka Knife 135 mm (5.3") VG10-VG2 Coreless Damascus Ukiyo-e The Yanagiba style blade is

The Yanagiba style blade is used for cutting large pieces of fish or meat in a single slice and sashimi

this Gyuto features a symmetrical 50/50 double-bevel grind

Its combination of traditional design

Sharpening Maintenance: Ginsan steel is prized by professionals because it sharpens as easily as carbon steel

They design their knives with high carbon steel such as Aogami Super (Blue Super Steel)

Sakai Takayuki Ko-Bunka Knife 135 mm (5.3") VG10-VG2 Coreless Damascus Ukiyo-e The Yanagiba style blade isAre you ready to take on any culinary task with precision and ease? Look no further than the Sakai Takayuki Ko Bunka Knife! This lightweight and nimble knife is perfect for delicate tasks, thanks to its wide blade. Its VG 10 & VG 2 core with Damascus steel ensures durability and low maintenance, making it the perfect risk taker's choice for a stainless steel knife with excellent edge retention. Ideal for: Chopping, slicing, dicing, and julienning.