Sashimi knife

KAI Seki Magoroku Collection | Authentic Japanese Yanagiba Sashimi & Sushi Knife

Achieve micro-precise, paper-thin slices of raw fish without tearing, bruising, or deflating delicate cellular textures. Masterfully forged in Japan by KAI—the globally revered pioneers of Seki city's historical bladesmithing heritage—this authentic Yanagiba (Sashimi knife) is optimized for precision slicing. Featuring a 21cm single-bevel stainless steel blade, the knife is designed to effortlessly glide through raw salmon, tuna, or rolled sushi in one fluid, continuous pulling stroke. Balanced perfectly against a traditional, lightweight natural wood handle, this professional culinary instrument eliminates friction and prevents structural cell damage, locking in pure juices and keeping your home raw fish presentation indistinguishable from an elite Tokyo sushi bar.

• Artisan Single-Bevel Edge: Sharpened exclusively on one side to form a razor-sharp angle. This geometric edge pushes slices cleanly away from the block, completely keeping raw protein fibers from clinging or tearing.
• Frictionless Single-Stroke Geometry: The narrow, 21cm long willow-leaf profile allows you to draw the edge cleanly through large loins in one continuous slice, eliminating the jagged saw-marks caused by standard Western knives.
• Natural Hardwood Handle: Designed with a traditional Japanese profile that absorbs moisture slightly during extended preparation, providing a secure, non-slip grip when working with wet fish.
• High-Ductility Stainless Performance: Forged from premium rust-resistant steel that combines long-lasting edge retention with accessible home maintenance and sharpening.

• Strict Hand-Wash Rule (No Dishwashers): Automated dishwashing environments expose knives to aggressive detergents, clashing cutlery impact, and extreme heat cycles. This will dull the razor edge instantly and crack the natural wood handle. Wash immediately after use by hand using lukewarm water, a mild dish soap, and a soft cloth.
• Moisture and Oxidation Prevention: Although made of rust-resistant steel, never leave this knife soaking inside an active sink. Thoroughly towel-dry the blade and wood handle completely immediately after washing to prevent spotting.
• Proper Cutting Surface Alignment: Use only gentle, soft surfaces like wood, bamboo, or specialized synthetic rubber cutting boards. Never slice against marble, glass, stone, acrylic, or ceramic countertop plates, as these dense materials will chip the fine single bevel.
• Sharpening Protocols: To sharpen your single-bevel Yanagiba, use traditional Japanese water whetstones (typically #1000 grit for maintenance, and #3000+ for polishing). Avoid utilizing mechanical pull-through sharpeners or steel honing rods, which will ruin the asymmetric edge.