AK1135 Kai Seki Magoroku Shoso Japanese Yanagiba knife

Yanagiba knife from the Kai Seki Magoroku Shoso range

The YANAGIBA or SUSHIHIKI (willow leaf-shaped blade) is mainly used for skinning fish and preparing sashimi, thin slices of raw fish.
Usual blade length: between 21 and 24 cm - asymmetrical blade.

The knives in the Shoso range have an integral structure, meaning that there is no weld between the blade and the handle. Kaï's exclusive three-stage sharpening technique (including the one that gives the edge the optimum cutting angle) ensures that food is cut more efficiently.

All-metal look with no structure between blade and handle, diamond pattern on stainless steel handle.

Forged from Molybdenum Vanadium 1 K6 stainless steel, with a carbon content of 0.8% and a Rockwell hardness of 58 +/- 1, the blade is extremely robust and holds a perfect cut.

This cutting resistance - achieved by a new three-stage slow-speed sharpening process specific to Kai - considerably reduces the friction between the blade and the product, making it easier to cut food.

Blade length: 24 cm
Satin finish

Made in Japan