Hard wearing, everyday Stainless Steel kitchen knives - a great way to get into the feel and balance of Japanese knives, without the necessary discipline - they’ll survive the odd outing in the dishwasher. The stainless steel is rust proof, and sharpens quickly and easily.

We encourage you use Shapton Stone to sharpen the edge every few weeks or so. The beauty of stainless steel knives is they wont rust but the slight downside is they don't hold their edge as long as a carbon blade. 

KNIFE GUIDE : 
A Yanagiba knife is mainly used for slicing boneless fish fillets when preparing Sushi, Sashimi, and other meals. The blade can also be utilized for skinning fish and filleting medium-sized and small fish. The knife has a long blade that allows you to cut fish in one heel to tip, drawing motion. A single-bevel edge. 

materials - DSR-1KR Stainless Steel blade with octangular poplar handle

size - 8.25 inches long by 1.25 inches tall blade length, 20" overall length including handles