Nothing slices sashimi like a perfectly sharpened Yanagiba. The long sharp blade severs fibres in the flesh without pulling or tearing.
Kagekiyo Mizu Honyaki W2 300 Sakimaru Takobiki - Ebony
Steel type
Kagekiyo Mizu Honyaki W2 300 Kiritsuke Yanagiba - Ebony
Steel type
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