KAI Yanagiba Knife 30 cm Seki Magoroku KK KK-0030

The Seki Magoroku KK Yanagiba filleting knives stand out for their distinctive shape and their octagonal black matt pakka wood handle. Their exceptionally long and slender blades allow for extremely fine and precise cuts, ideal for perfect fish filleting. The single bevel Yanagiba blades are made from stainless steel that meets strict European standards and are finished with a subtle wavy line and polished accent. The KK series combines robust quality with simple, practical functionality.

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 extremely long and slim blade shape allows for delicate and precise cuts, ideal for fish preparation. This knife guarantees an artistic yet clean and smooth cutting performance. The length and geometry of the blade enable long, continuous slicing movements. The single bevel blade is made from high carbon stainless steel that complies with strict European standards and is decorated with a soft wavy line in a satin finish.

Handle

The functional handle is made from black pakka wood and fits perfectly in the hand, offering a secure and comfortable grip during use.

Features

• Blade length: 30 cm

• Handle length: 12.5 cm

• Blade material: A10 steel

• Hardness: 58 plus or minus 1 HRC

• Edge: single bevel

• Handle material: black pakka wood

• Weight: 231 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.