Thinly sliced vegetables and meat as well as finely filleted fish require particularly high-quality tools. In cooperation with the small Japanese cutlery company Yamahide, we present a selection of traditionally hand-forged Japanese chef\'s knives with blades made of two-layer steel. The cutting edge of the blades is made of Shirogami (white paper steel), a non-rusting, unalloyed carbon steel with a high degree of purity and the finest structure, very close to Japanese sword steel. It is used in particular for fine cutting tools and is characterized by a high degree of sharpness, easy sharpening and high edge retention. Its hardness in use is between 60 and 62 HRC. This means that extremely fine cutting edge angles of 15 to 25 degrees are possible with this highly hardened steel. The traditionally one-sided sharpened chef\'s knives are slightly hollow-ground on the back of the blade, which ensures very precise, straight cuts for the finest cutting results and also enables the classic Japanese sharpening method on the water stone. The ferrule made of water buffalo horn, in combination with the typically asymmetrical handle made of magnolia wood, completes the harmonious and valuable overall picture. Let yourself be inspired by the Japanese craftsmanship. Please note that the one-sided bevel is only suitable for right-handers. The Yanagiba is ideal for cutting thin slices of meat and fish, for example smoked ham or carpaccio. The long blade enables cuts in one go and ensures a beautiful result.