KAI Seki Magoroku Kinju Yanagiba 21 cm - High-Carbon Stainless Steel - Pakkawood Handle

The medium KAI Seki Magoroku Kinju Yanagiba features a 21 cm long blade made of high-carbon stainless steel with a hardness of 58 HRC (±1). Through special manufacturing technologies, the blade achieves a high level of sharpness and durability, which is not typical for high-carbon stainless steel. The Yanagiba, ground on one side to the right, is the traditional filleting knife in Japan. With its narrow and pointed blade, it allows for cutting ultra-thin slices of fish and meat. Thanks to this extremely precise cutting performance, the Yanagiba is the preferred knife for preparing sushi and sashimi.

The handle is made of dark pakkawood in a hexagonal shape. The shape and material provide a pleasant feel and a secure grip. The blade and handle are connected by a hexagonal ferrule made of high-quality plastic.

You can find all the information and the complete offer on our Seki Magoroku Kinju & Hekiju series page. The complete range and all information about the Japanese knife manufacturer KAI can be found on our KAI brand page.