The Yanagiba knife from the Kai Wasabi 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.
The Kai Wasabi Yanagiba knife features a 16-degree single-bevel blade stamped from high carbon stainless steel for corrosion and wear resistance, with a grazed finish for a satin look. Japanese-style symmetrical handles are made from comfortable, easy to clean polypropylene.
Hand wash recommended. Made in Japan.
