Kai Wasabi Yanagiba Knife

A Yanagiba is a traditional Japanese slicing knife designed specifically for preparing sashimi and sushi. Its long, narrow, single-beveled blade allows you to slice through raw fish or meat in a single, clean motion, which helps preserve the texture and juices of the protein.

No, this knife features a single-beveled blade, which is ground specifically for right-handed use. If you are left-handed, the angle of the edge will not perform as intended.

Because this knife is hand-sharpened to a 16-degree angle, it is best maintained using a whetstone. Avoid using pull-through sharpeners, as they can damage the specific geometry of the single-beveled edge.

The handle is made from a durable, sanitary co-polymer, but it should still be washed by hand with mild soap and dried immediately after use. It does not require any special oils or treatments, but you should avoid putting it in the dishwasher to prevent damage to the blade and handle integrity.

This knife is designed for precision slicing of boneless proteins and is not intended for heavy-duty tasks like chopping vegetables or cutting through bones. Using it on hard surfaces or dense materials can chip or damage the fine, sharp edge.