Yanagiba Japanese kitchen knife Sukenari 2 layers VG10 S-1012 27cm In the Japanese knife industry

In the Japanese knife industry

Knife Sukenari Yanagiba

especially Aji (Japanese horse mackerel)

and razor-sharp edge

Santoku knife

Yanagiba Japanese kitchen knife Sukenari 2 layers VG10 S-1012 27cm In the Japanese knife industryKnife Sukenari Yanagiba. The blade is 270 mm long. Classic Japanese magnolia handle, octagonal in shape. This Sukenari knife's blade is composed of three layers of VG10 steel. It is not permitted to wash this Sukenari yanagiba Japanese knife in the dishwasher. Japanese kitchen knives feature thin blades that are extremely durable. Cutting bones and meat with bones, coconuts and other nuts, and other hard goods using Japanese chef knives is prohibited.