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Knife Type: Bread Slicer
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
Blade Type: Double-edged Blade
Blade Length: 135mm
these edge guards are much more forgiving and will not have a problem as long as your knife is shorter than its maximum blade length
Nao Yamamoto VG10 Damascus Gyuto 210mm Black Pakka wood Handle Yanagiba Knife Type: Bread SlicerNao Yamomoto Born in 1979. After serving Masami Azai's (Echizen Marukatsu) apprenticeship, went thru further apprenticeship with Kamotou Hamono in Takefu. Several years ago, once again, worked with Mr. Azai and inherited his techniques and 'Echizen Marukatsu' inscription. Nao Yamamoto is most noteworthy blacksmith today. Manufactures from kitchen knives to short sword and his talent is seen in wide area. Selecting stainless like VG10 Damascus, or
