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traditional type of knife used for preparing Japanese cuisine, its primary purpose is to reduce stress while breaking down whole fish and filleting them, but it can also be used with other meats that have smaller tendons and small bones such as chicken, seafood\u003c\/li\u003e\u003cli\u003e【VG-10 Steel Core】HOSHANHO deba knife is handcrafted with a VG-10 steel core encased in over 6 alternating forged stainless steel layers; Precise cryogenic quenching with liquid nitrogen, adding to its strength and hardness while imparting extremely high wear resistance\u003c\/li\u003e\u003cli\u003e【Excllent Cutting Performance】Processed with the unique polishing technology and V-shaped sharpened on both sides (12-15°), the fish fillet knife's blade tapers from the spine to the cutting edge for effortless precision cutting and incredible sharpness\u003c\/li\u003e\u003cli\u003e【Japanese Traditional Octagonal Handle】Ergonomically octagonal handle can provide a firm and safe grip and improve accuracy, ensuring reduced fatigue during extended kitchen sessions; High-quality rosewood combined with two copper wires embodies the details, which is both fashionable and noble\u003c\/li\u003e\u003cli\u003e【Typical Sashimi Sushi Knife】Professionally designed HOSHANHO 9.6-inch yanagiba knife has a flat blade that can cut ingredients into beautiful sections, and the blade line is very smooth, which can easily cut sashimi and sushi into ultra-thin slices without destroying the structure of the ingredients\u003c\/li\u003e\u003c\/ul\u003e\u003ch4\u003eProduct Details\u003c\/h4\u003e\u003ctable class=\\\"product-overview\\\"\u003e\u003ctbody\u003e\u003ctr\u003e\u003cth\u003eBlade Material\u003c\/th\u003e\u003ctd\u003eHigh Carbon Stainless 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