Yoshimitsu Kajiya Yanagiba-bocho 270mm Shirogami #2

Knifemaking tradition in Shimabara leans towards the ryōba double bevel form. For a variety of knife styles and use-cases a double-bevel blade can mean a less specialized and arguably a more versatile tool. 

We'd posit that's the case here. In a western, unfishy setting we have cutting feel without steerage and plenty of edge to employ. Tender turkey, crispy pork belly, plump prosciutto. Cutting pleasure! Sharpening a double bevel blade is a different game as well. Easier.

Left-handed users, we can arrange a different handle or leave the D-handle as is, if that's comfortable for you.

End note. Some might call a knife like this a sujihiki, to differentiate from the baked-in idea of the yanagiba as a long, single-bevel specialist. Go for it.