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Daisuke Nishida knives may differ slightly from the images and measurements provided
and aesthetic appeal
Fearture of the Yu Kurosaki Fujin series Professional nickel damascus-patterned blades with a VG-10 stainless steel core that has a hardness of 60–61 HRC offer exceptional rust resistance
Handle made of traditional Japanese octagonal magnolia wood with a ferrule made of buffalo horn
In the Japanese knife industry
Yanagiba Japanese kitchen knife Sukenari 2 layers VG10 S-1012 27cm Daisuke Nishida knives may differKnife Sukenari Yanagiba. The blade is 270 mm long. Classic Japanese magnolia handle, octagonal in shape. This Sukenari knife's blade is composed of three layers of VG10 steel. It is not permitted to wash this Sukenari yanagiba Japanese knife in the dishwasher. Japanese kitchen knives feature thin blades that are extremely durable. Cutting bones and meat with bones, coconuts and other nuts, and other hard goods using Japanese chef knives is prohibited.
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