Kuro-uchi Yanagi knife!

Hammer Finished Japanese Kitchen Knife made by Shinichi Watanabe Click the photo! Pretty sharp! Hand forged Yanagi knife The traditional blade is quite different from its Western knives. First, it is a hand laminated blade with a very hard steel face (Rc62 to Rc64) laminated to a wrought-iron back. The use of very hard steel requires the soft back both for the damping qualities and to provide an element of toughness that the steel face alone would not have. Second, a traditional Japanese knife has a hollow face for faster sharpening and to make it easier to maintain flatness. Kuro-uchi Kaisaki Yanagi Sashimi knife >Blade: 150mm Total length: 280mm Width: 31mm Thickness: 3.2mmUS$60.00 >Blade: 150mm left Total length: 280mm Width: 31mm Thickness: 3.2mmUS$84.00 Single bevel, Blade: Yasuki white steel, Handle: Ho wood Shipping your charge (Shipped Internationally)

How to make Japanese blade

1, Forge welded 2, Heated and hammered 3, Shaped