Japanese kitchen knife Kurotori Hamono Double bevel for fish KRT-02 15cm The edge is made of

The edge is made of tall quality VG10 Damascus steel

A 165 mm bladed Tojiro Ouran Nakiri knife

Classic Santoku knife from the Tojiro Zen line

and other proteins

which also makes it perfect for making precise cuts

Japanese kitchen knife Kurotori Hamono Double bevel for fish KRT-02 15cm The edge is made ofAn rare Japanese knife made by fourth generation blacksmith Hiroshi Kajihara. Kurotori Hamono's owner, Master Kajihara, creates all of the knives by hand. This unique shaped knife can be used for a variety of activities, including chopping fish. Using Sanmai technology and stainless steel cladding, Ginsan steel is used to make the blade. Natural walnut wood is used to make the handle. It is not possible to wash Japanese knives in the dishwasher.