Kanetsune Seki Damascus 11 Layers White Steel Yanagiba Knife 270mm KC-501
KC-501, Yanagiba 270mm
Yanagiba is a kind of Japanese chef knife style. We usually use Yanagiba to cut Sashimi, to slice fillet of raw fishes.
●BLADE LENGTH : 270mm (10.6")
●BLADE STEEL : White Steel Core / Damascus 11 Layers
●HRC : 60
●HANDLE : Traditional D-Shaped Magnolia w/ Black Plastic Bolster
●Blade type: single bevel & right handed
●Made in Japan
This 11-Layers blade is not only beautiful but also the high-grade in strength, durability, sharpness. This inherits the tradition of blade structure of the Japanese sword (Katana), the sharpness is famous worldwide.
Note: Carbon Steel is sharper than stainless steel. So not a few people prefer the sharpness of carbon steel. But carbon steel is not resistant to rust. Please wash, wipe and dry it up well after use. In case rust appears on the edge, remove it by a sharpening stone. In case rust appears on the blade, use cleanser(in case of stainless steel) or scourer(in case of iron steel). (scratch may appear)
About "Seki City"
Seki city is the top share of cutlery in 5 biggest producing area of Japan. The feature of Seki's cutlery is the edge is hard, the durability of the sharpness. The cutlery produced by Japanese traditional techniques and the precious knowledge containing appropriate quenching is easy re-sharpening, the sharpness is excellent and sustains for a long time. The sword of Seki City was praised for "Not breaking, not bending,and it can cut well". Seki city inherits the precious tradition.