Kai Pro Yanagiba

The single-bevel edge is designed specifically for precision slicing. It allows for cleaner, thinner cuts through raw fish and delicate proteins without tearing the fibers, which is essential for professional-grade sashimi presentations.

No, this knife features a traditional single-bevel edge, which is ground specifically for right-handed users. Using a right-handed blade with your left hand will make it difficult to achieve straight, accurate slices.

The hollow grind creates a slight concave shape on the back of the blade, which reduces friction while cutting and makes the edge easier to sharpen. It allows you to maintain a razor-sharp profile with less metal removal over time.

No, this knife is not dishwasher safe. High heat and harsh detergents can damage the edge and degrade the handle material, so you should always hand wash and dry it immediately after use.

The full tang means the steel extends through the entire length of the handle. This provides superior structural integrity, better balance, and increased durability compared to knives where the blade is only partially inserted into the handle.

Yes, the absence of a bolster allows you to grip the knife closer to the blade for better control and precision. It also makes the entire length of the blade edge accessible for sharpening, as there is no metal heel obstructing your stone.