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Sashimi Knife(Yanagiba)Carbon steel > Honyaki Sashimi Kokutantukuri
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This is the highest grade of Japanese knife, using white-2 steel from Yasuki, which features superb abrasion resistance, presenting a clean, beautiful moire pattern.
A Honyaki (glost-fired) knife retains its sharpness for a long time once it is ground and that the cut plane of food is beautiful. Kikuichimonji's Honyaki Series are top-rank products that ensure a wonderful sharpness and manufactured with a unique traditional method.

(carbon steel)It rusts.
(row fish and meet)
A long thin single edged blade used for slicing and preparing delicate cuts of sashimi.
White Steel Honyaki Yanagiba
Blade White Steel/Handle Ebony/Sheath Ebony

Sharpness continues harder than Ao Honkasumi.
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  with details    images only