Kai Kinju Yanagiba Knife 30 cm KK-0030

Kai Kinju Yanagiba 30 cm (KK-0030) — Traditional Japanese Knife for Sushi and Sashimi

The Kai Kinju Yanagiba 30 cm (article code KK-0030) from the Seki Magoroku KK series is a professional single-bevel (Kataba) knife for preparing raw fish. Made by Kai Corporation, a company founded in Seki over 110 years ago and a global reference in Japanese cutlery, each piece is handcrafted. The high-carbon steel blade, hardness 58 (±1) HRC, with octagonal black Pakka wood handle, delivers precise, even cuts in sashimi, sushi and fish carpaccio, preserving the integrity of the fibres without compression.

The Yanagiba Geometry: Traditional Japanese Cutting

The Yanagiba (柳刃) shape — long, thin, single-edged blade — allows cutting in one smooth motion, an essential feature of professional Japanese cuisine. Unlike Western double-bevel fillet knives, the single bevel (Kataba) sharpens the edge on one side only, allowing a clean penetration without crushing the fish fibres. The KK Kinju series combines this classic form with European production standards, without compromising on tradition.

The matt satin finish of the blade contrasts with the polished edge, while an elegant wave decoration runs from heel to tip along the tapered section — minimalist Japanese aesthetics that identify the series at a glance.

Technical Specifications and Materials

Construction Features

• Single bevel (Kataba): traditional asymmetric Japanese sharpening that allows clean cuts without compressing the fibres
• High-carbon steel, 58 (±1) HRC: superior edge retention compared with standard stainless steels used in Western kitchens; ideal for high-use professional environments
• Wave decoration: aesthetic detail running along the entire tapered section, from heel to tip
• Matt satin finish: visual contrast with the polished edge for greater control while cutting
• Octagonal black Pakka wood handle: stabilised and moisture-resistant; secure grip even during extended service
• Handcrafted production: each knife is handmade by Kai master cutlers

Professional Applications and Uses

The Kai Kinju Yanagiba KK-0030 30 cm is the reference tool for professional chefs, sushi bars and fine-dining restaurants that work with raw fish every day. Its blade length allows long, fluid cuts even on large cuts — tuna, salmon, amberjack — without interrupting the motion.

• Sashimi: thin, even slices of raw fish, cut in a single fluid pass
• Neta for nigiri and temaki: precise preparation of sushi toppings for high-end cuisine
• Fish carpaccio: ultra-thin slices for Michelin-starred restaurant presentations
• Fish tartare: fine, controlled cutting without crushing the structure
• Tuna processing: the 30 cm blade handles large cuts with ease while maintaining cutting quality

Maintenance and Storage

Cleaning and first use:

• Before first use, rinse with warm water
• After each use, wash immediately with neutral detergent and dry with a soft cloth
• Rinse immediately after contact with acidic foods (lemon, vinegar, citrus fruits)
• Always wash from the spine towards the edge to avoid accidental cuts
• Do not wash in the dishwasher — hand washing only, to preserve the blade's hardness and the integrity of the handle

Sharpening:

• Use Japanese sharpening stones (whetstones) — do not use honing rods, which are incompatible with the high hardness of 58 HRC
• Have it professionally re-sharpened when necessary to restore the single bevel

Storing the handle and blade:

• Do not immerse the Pakka wood handle for prolonged periods
• Oil the handle periodically with neutral vegetable oil or camellia oil
• Store in a knife block, drawer with blade guard or magnetic bar
• Avoid contact with other metal objects to preserve the edge

The Kai Kinju Yanagiba KK-0030 is a lasting investment for those who need an authentic, precise and reliable tool for preparing raw fish in a professional environment.