These are the best traditional knives a professional chef can own. Honyaki is the highest quality knife that Kikuichi offers. The entire blade is hand forged in the traditional Honyaki sword making tradition from only the best single piece of Aogami (Blue #2) high-carbon steel. Then, the blade is differentially heat treated creating a beautiful Hamon line. The octagon handle features silver inlay, Horn, Ebony, & Rosewood. this Yanagi comes equipped with an Ebony Saya cover. These are top of the line knives for professional use. A Yanagi is traditionally used for cutting thin slices of fish for nigiri and sashimi. Although many chefs are discovering that they excel at slicing any boneless meats. Its long narrow blade offers the ability to cut cleanly and smoothly in one uninterrupted motion.
NOTE: Blade may rust if left wet, this is NOT a stainless steel.