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72Cover : Comes with a wooden sayaSpecial Feature: Honyaki
no rough surfaces
The Mioroshi deba serves as both a deba and yanagi
is a great choice for cooks who are more comfortable using Western-style blades but want the unparalleled sharpness and durability found in Japanese-style knives
KENGATA KIRITSUKE KNIFEThis double-bevel edged kengata like kiritsuke is a cross between a yanagi and usuba
Tsukiji Masamoto White Steel 1 Takohiki Knife 300mm (11.8″) Kasumi 72Cover : Comes with aKasumi knives like this yanagi are produced by hand forging high carbon steel (white steel) with iron. The carbon steel becomes the knifes cutting edge while the iron forms the spine and body of the blade. This combination of materials creates a knife that is less brittle than the honyaki style, and easier to sharpen. Carbon steel blades like this kasumi require more delicate handling and care than stain resistant knives, but are sharper. Kasumi
