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Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki
Stainless

Yoshinori Deba-style Ultra-Thin Edge Wa-Gyuto with Dual Urasuki

$15,000
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Description

Crafted from Japanese specialized stainless steel, the blade is hand-ground by Taiwanese craftsmen to produce a subtle contrast between a satin matte surface and a mirror finish, presenting a delicate dual-tone surface.

Most knives grow thicker behind the edge as they are resharpened over time, making them increasingly difficult to thin down. The dual-urasuki structure overcomes this common pain point, ensuring the edge geometry does not thicken with repeated sharpening, thereby preserving long-term razor sharpness.

Product Specification

  • Size: 240mm
  • Steel: Japanese specialized stainless steel
  • Handle: octagonal Ebony wood handle with buffalo horn and single nickel silver ferrule
  • Finish: satin matte and mirror finish
  • Package Includes: Paulownia wood box & black Ishime-finished saya

How to Maintain Stainless Steel Knives

After use, simply wipe the knives dry to remove any moisture. Do not use a dishwasher to clean your knives. If you plan not to use the knives for an extended period, it's advisable to apply a thin layer of protective oil.

Ensure you use the knives correctly, as they are designed for specific functions such as slicing, chopping, or handling frozen foods. Avoid using them beyond their intended purpose, as this can lead to damage.

SKU: YSNRGT24001
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