Made by Hideo Kitaoka this stunning Damascus Yanagiba is only suitable for right handed users. Its single bevel blade makes it the perfect slicing knife for preparing raw fish for sashimi or nigiri sushi. This long thin knife works best with a pull to slice/cut motion (rather than most western knives which are push to slice/cut). The handle is made from magnolia wood handle with a buffalo horn ferrule. The blade is constructed of one core steel and 10 layers of outer steel.
Important information; Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. They must be dried after use and traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered. You can purchase rust erasers to clean the blades.
