Hand forged Haruyuki single bevel knives are awesome examples of traditional Japanese Chef knives. There are 3 knives that you will find in every Japanese chef's knife kit: Yanigiba, Usuba, and Deba. The yanigiba is commonly used for raw fish preparation, but definitely excels at slicing all sorts of proteins, both cooked and raw. The usuba is a vegetable prep knife with a flat profile which can achieve paper thin slices. Finally the deba, a hefty knife meant for fish butchery, it also kicks butt at other butchery jobs. Don't let the hefty weight of the deba discourage you from picking one up though, once you try one you'll be hooked.

Shiromgami steel (white #2) is a very pure steel that requires an expert hand when forging. The result is a blade that is outstandingly sharp, and has amazing edge retention. A delight to sharpen, white carbon also feels really nice to cut with!

The magnolia handle is another common wood used in traditional Japanese chef knives, it’s simplicity is beautiful, and light.

PLEASE NOTE: These knives can rust if not cared for properly. However, when taken care of, they will develop a patina that will not only look awesome, it will prevent any harmful oxidization that can result in rust.

KNIFE SPECS:

STEEL TYPE: SHIROGAMI #2 (WHITE CARBON)
HRC: 61:63
WA-HANDLE: D-SHAPED MAGNOLIA WOOD/HORN COLLAR