There is a crack on the back (see photo 8). *Please purchase only if you understand that returns and exchanges are not accepted. Gin-san steel has long been used in the world of Japanese knives as a traditional stainless steel, and it is a steel material trusted by chefs even in Japanese knives that require sharpness. Hitachi Metals, which manufactures Yasuki steel such as white steel and blue steel, created Gin-gami steel as a rust-resistant stainless steel, and Gin-san steel is made by increasing the carbon content and increasing the hardness. It is a steel material that lasts a long time even among stainless steels, so it is suitable for those who use it for a long time. The blacksmith forges Yasuki steel Gin-gami No. 3, which has excellent sharpness and is rust-resistant, one by one. Forging increases the hardness and creates "stickiness" in the steel. The stickiness makes it last longer, so it is favored by craftsmen. Yanagiba knives are mainly used for cutting sashimi. Since sashimi is cut all at once with a pulling cut, the blade is long, slender, and thin, and the edge is sharp, so the cut surface is clean. It is also used for peeling skin, etc., in addition to cutting sashimi. Professionals use long yanagiba knives around 300mm. 240mm yanagiba knives are popular for home use. ■Product Name: Yanagiba Knife ■Material: Gin-san ■Blade Length: 210mm ■Blade: Single-edged (right-handed) ■Handle: Buffalo horn octagonal handle Thank you for viewing.