The Yanagiba knife from the Kai Pro collection is designed especially for handling raw proteins. Use it to prepare sushi and sashimi, and slice raw fish and seafood. The long narrow blade is single-beveled: angled on one side and flat on the other for more precise cutting. This blade is thicker than other Kai Pro knives for heft and rigidity when slicing meat and fish.
The Kai Pro Yanagiba knife features a hand-sharpened 16-degree single-bevel blade stamped from German DIN1.4116 stainless steel for corrosion and wear resistance. Full tang construction offers strength and balance, and the comfortable POM handle is triple-riveted.
NSF-certified. Hand wash recommended.
