Kai Wasabi Black Yanagiba Knife 24 cm

Kai Wasabi Black Yanagiba 24 cm – Japanese Knife for Sushi and Sashimi

The Kai Wasabi Black Yanagiba 24 cm (cod. 6724Y) is the specialised Japanese knife for sushi and sashimi from the Wasabi Black series of Kai Corporation, knife manufacturer since 1908. Blade in 6A/IK6 stainless steel with hardness 58 (±1) HRC, asymmetrical concave sharpening in Japanese style, PP handle with bamboo powder from 12.5 cm: everything you need for sharp and precise cuts in professional kitchen and sushi bar.

Yanagiba blade: geometry and steel for the perfect cut

The name Yanagiba – literally "willow leaf blade" – describes the long and tapered profile of the 24 cm blade in 6A/IK6 stainless steel, tempered to 58 (±1) HRC. This hardness, higher than the average of European cutlery, guarantees an exceptionally sharp edge and prolonged edge retention over time.

The asymmetrical concave sharpening (single bevel, traditional Japanese style) allows the long and continuous cutting movement typical of sashimi preparation: a single gesture, free from pressure on the fillet, that preserves the cellular structure of the fish and enhances its presentation on the plate. The slightly arched back facilitates the delicate rocking movements required for millimetre-precise control.

PP handle with bamboo powder: grip, hygiene, durability

The oval 12.5 cm polypropylene handle with bamboo powder, black colour, is completely resistant to water and grease. The ergonomic profile adapts to natural grip in both prone and semi-prone positions, guaranteeing comfort even during prolonged work sessions in professional kitchen. Overall weight: 142 g, balanced to reduce wrist fatigue.

Why choose the Kai Wasabi Black series

The Wasabi Black series from Kai Corporation is designed for those who want the geometry and metallurgy of professional Japanese cutlery at an accessible quality-to-price ratio compared to top-of-the-line collections. Compared to a traditional carbon steel yanagiba, 6A/IK6 stainless steel offers greater corrosion resistance – a concrete advantage in daily use in high-humidity HORECA environments.

Ideal contexts of use

• High-end Japanese restaurants and sushi bars
• Professional chefs specialised in nikkei and fusion cooking
• Fresh fish preparation laboratories
• Luxury catering and banqueting
• Professional cooking schools

Technical specifications

• Type: Yanagiba (Japanese knife for sushi/sashimi)
• Series: Wasabi Black
• Article code: 6724Y
• Blade length: 24 cm
• Handle length: 12.5 cm
• Weight: 142 g
• Blade material: 6A/IK6 stainless steel
• Hardness: 58 (±1) HRC
• Handle material: PP with bamboo powder, black
• Sharpening: Asymmetrical concave (Japanese style)
• Production: High-quality industrial – Kai Corporation, Japan (since 1908)

Maintenance and care

Daily cleaning: on first use, rinse with warm water. After each use, wash immediately with neutral detergent and dry with soft cloth. Rinse immediately after contact with acidic foods. Always wash from the back towards the edge to avoid accidental cuts.

⚠️ Do not wash in dishwasher: hand washing preserves the sharpening and handle materials.

Professional sharpening: due to the high hardness (58 HRC), do not use traditional honing steels. Periodic sharpening with progressive grit Japanese stones or professional systems specific to asymmetrical blades is recommended.

Storage: store in knife block, wooden magnetic bar or drawer with blade guard, avoiding contact with other metal objects.