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

The middle KAI Seki Magoroku Kinju Yanagiba has a 21 cm long blade made of high-carbon stainless steel with a hardness of 58 HRC (±1). The blade achieves high sharpness and durability through special manufacturing technologies that are not typical for high-carbon stainless steel. The single-sided right-ground Yanagiba is the traditional filleting knife in Japan. The narrow and pointed blade allows for cutting paper-thin slices of fish and meat. Thanks to this extremely precise cutting performance, the Yanagbia is the preferred knife for preparing sushi and sashimi.

The handle is made of dark Pakka wood 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 information and the complete range on our Seki Magoroku Kinju & Hekiju series page. You can find the complete range and all information about the Japanese knife manufacturer KAI on our KAI brand page.