Masahiro Japanese Steel (ZCD-U) Petty-Utility Knife Type_Yanagiba The 33-layer Damascus steel used

The 33-layer Damascus steel used in making this razor sharp Japanese knife is hand hammered to ensure the strength of the blade and at its core is one of the best steels used in kitchen knife production due to its superior edge retention

What sets our knives apart is not only their outstanding craftsmanship but also their unique handles and varied blade materials

Shitan is one of the hardest

It usually takes 1 –2 weeks for us to restock should this item is not available

Masahiro Japanese Steel (ZCD-U) Petty-Utility Knife Type_Yanagiba The 33-layer Damascus steel usedSpecifications: Knife Type: Petty Utility Steel Type: Japanese Steel (ZCD U) (Carbon Steel, Rust Prone) Blade Hardness: HRC Blade Type: Double edged blade Ferrule Material: Stainless Steel Handle Material: Black Pakka wood Use and Care Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry. Use a sharpening stone to maintain the sharpness of the blade. Do not use a dishwasher