The Kai’s Wasabi series has its origins in Japanese communal kitchens.
The Yanagiba is, quite simply, the ideal slicing knife.
Yanagiba” means, “willow blade.” The long, thin, willowy blade with the traditional Japanese single-bevel edge is pulled through the food, reducing the loss of the natural juices and creating the cleanest cuts imaginable. The Yanagiba is most often used for preparing sashimi or sliced raw fish and is excellent for slicing meats and other moist foods as well.
All Wasabi blades are made of Daido 1K6 high-carbon stainless steel for superior sharpness and edge retention. The blades are graze-finished for a beautiful, brushed-look. The knife is completed with a smooth, black polypropylene handle, giving it a very contemporary look and feel.
Thanks to a successful combination of enduring functionality and sharpness, robust material quality and minimalist design, the blades of this series are intended for simple and continuous use. The series owes its easy-care handling to the water-resistant plastic handle, the pleasant feeling due to the addition of bamboo powder.
The matt black handle and highly polished stainless steel blade are inserted into each other and secured by a semi-matt metal ferrule. ”
Features:
- Hand-sharpened 16° blade
- Made with high carbon 1K6 stainless steel
- The handle is made from smooth black polypropylene
- Crafted in Japan
