KAI Yanagiba Knife 21 cm Seki Magoroku Shoso AK-1134

With their refined and elegant stainless steel appearance, the knives of the Seki Magoroku Shoso series are true jewels in the kitchen. Made entirely from stainless steel, these knives are sharpened with exceptional technical skill. The result is blades with outstanding sharpness, strength, and durability, ideal for everyday kitchen use. To reduce resistance along the cutting edge, the blades are ground at a slow sharpening speed and perfected using advanced technological processes. This gives each Shoso knife remarkable sharpness while minimizing friction between the blade and the food. The ergonomic handle made from aircraft grade aluminium, featuring a distinctive diamond pattern, flows seamlessly into the beautifully designed stainless steel blade with a matt finish. Fully stainless steel construction ensures easy and safe handling as well as optimal hygiene.

The Yanagi knife, or Yanagiba, is the long Japanese knife used for slicing raw fish to create sushi and especially sashimi. Its narrow, long blade is ideal for slicing fish and other foods in a single, continuous motion, maintaining their freshness and integrity.

Blade

The blade of the Seki Magoroku Shoso series is made from 5CR15MoV stainless steel with a hardness of 56 plus or minus 1 HRC, ensuring a high and uniform level of hardness and long lasting cutting performance. The curved sharpening provides a stable edge, ideal for precise cuts. The matt finish highlights the knife’s cool, elegant appearance.

Handle

The matt handle, made from 18/8 stainless steel, is exceptionally robust and offers a professional grip thanks to its symmetrical elliptical shape. The integrated diamond pattern ensures a secure and comfortable hold during cutting. The seamless transition from handle to blade emphasizes the knife’s clean, well defined lines.

Features

• Blade length: 21 cm

• Handle length: 13 cm

• Blade material: stainless steel 5CR15MoV

• Hardness: 56 plus or minus 1 HRC

• Edge: single bevel

• Handle material: 18/8 stainless steel

• Weight: 143 g

• Made in Japan

Care instructions

Cleaning

Rinse the knife with warm water before first use. After each use, wash it promptly with mild detergent and dry with a soft cloth. Acidic foods should be rinsed off immediately after cutting. For safety, always wipe the knife away from your body and away from the cutting edge. Knives must never be placed in the dishwasher. Always wash by hand to protect the materials and maintain sharpness.

Sharpening and care

Do not leave knives with natural wooden handles in water for long periods. Oil the handle occasionally with neutral vegetable oil or camellia oil. Periodic sharpening is recommended to restore the edge and maintain optimal performance.

Storage

When storing knives, ensure that the blade does not come into contact with other metal objects to avoid damage and staining. The ideal storage options are a knife block, a wooden drawer insert, a wooden magnetic rack, or a blade guard.