Gyuto Japanese kitchen knife Yu Kurosaki Fujin VG10 Damascus Keyaki ZVD-180CH 18cm and other hard items cannot

and other hard items cannot be sliced with Japanese knives

a Kiritsuke knife with a 24 centimeter blade

the Minarai Series

Japanese knives with a single bevel that were first made for sashimi and sushi are called Yanagiba knives

Gyuto Japanese kitchen knife Yu Kurosaki Fujin VG10 Damascus Keyaki ZVD-180CH 18cm and other hard items cannotChef knife, Yu Kurosaki, 18 cm. Fearture of the Yu Kurosaki Fujin series Professional nickel damascus patterned blades with a VG 10 stainless steel core that has a hardness of 6061 HRC offer exceptional rust resistance, a long lasting edge, and aesthetic appeal. The Damascus and distinctive hammered FUJIN texture of the blade surface create an image of a Japanese god thought to control the wind. The handle of the chef knife Fujin VG10 Damascus Series