yuri Japanese knife

blade is finished as thin as possible

The three-layer steel of the blade is rust-resistant stainless steel on both sides, The core material is molybdenum-vanadium stainless steel for long-lasting sharpness. To make the blade water-resistant, a mouthpiece is provided between the handle and the blade to prevent water ingress. The lily blade is finished as thin as possible to reduce the resistance of the food, allowing you to cut with less force than with conventional knives.

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