Japanese knives from Iseya are hand-made and crafted from quality blades of forged Damascus steel. 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, sharpness, and stain-resistant.

Made by Mr Yoshinori Seto, all Iseya knives have excellent finish and are loved by people who are using them.

Beautifully balanced for preparing sushi, sashimi, meats, veggies etc

As a gift, with its beautiful box presentation, it would be incredibly received, or, even better, treat yourself!

SPECIFICATIONS

Knife Type: Yanagiba

Steel Type: VG10 (Stain-resistant steel)

Blade Hardness: HRC 60-62

Blade Type: Double-edged blade

Blade Length: 210mm (8.3")

Ferrule Material: Mahogany

Handle Material: Pakka wood

USE & 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 to clean your knife.