Kitaoka only makes single bevel knives so you can rest assured that he knows what he is doing.
SHAPE: Yanagiba. This knife is used to slice protein in one continuous movement to minimize damage to the ingredient. This shape features the traditional single bevelled edge so is only suitable for right handed users. This edge design allows the blade to take a razor sharp edge helping with the slicing of fish thinly. Traditional Japanese knives, such as this, must be exclusively sharpened on whetstones.
STEEL: Shirogami (white) 2 steel. It is a reactive carbon steel which is easy to sharpen and holds an edge well. This steel is frequently paired with a kurouchi finish and is often chosen for traditional-style Japanese knives.
FINISH: Damascus or Suminigashi. This is a folded finish that is forge welded to the outside of the hard cutting steel.
HANDLE: D shaped Rosewood wood handle with pakkawood ferrule.
LENGTH: 240mm and 270mm in length.
MAKER: Kitaoka - Takefu, Japan
BEST FOR: Filleting fish and definitely not for vegetables.
SAUNDERS SAYS: "This is a wee bit of a head turner."