The yanagi used to slice boneless fish fillets into sashimi and toppings for sushi. The smooth, skinny blade cuts gorgeous slices in a single long, drawing stroke. Originated in Kansai (Osaka) region.
By no means wash knives within the dishwasher
Stain-resistant knives aren’t stainless.
Fallacious care will lead to rusting and chipping.
Please wipe knives dry after use to stop rusting.