Kai Kinju Yanagiba Knife 30 cm Carbon Steel

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

The Kai Kinju Yanagiba 30 cm (code KK-0030), from the Seki Magoroku KK series, is a professional single-bevel knife (片刃 – Kataba) for raw fish processing. Blade in high-carbon steel at 58 (±1) HRC, octagonal handle in black Pakka wood, handcrafted production: each piece is made by hand by Kai Corporation, a company founded in Seki over 110 years ago and a world reference in Japanese cutlery.

Traditional Japanese Design, European Standards

The Yanagiba geometry (柳刃) — long, thin, single-edged blade — enables cutting in a single fluid movement, preserving the integrity of fish fibres and sashimi texture. The KK Kinju series integrates this classical morphology with production technologies compliant with European standards, without compromising tradition.

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

Technical Features of the Kai Kinju KK-0030

• Single bevel (Kataba): traditional Japanese asymmetrical sharpening — sharp cuts without fibre compression
• High-carbon steel, 58 (±1) HRC: superior edge retention compared to standard Western stainless kitchen steels
• Wave decoration along the entire flared section, from heel to tip
• Matte satin finish with contrasting polished edge
• Octagonal black Pakka wood handle: moisture-resistant, secure grip even during extended service
• Handcrafted production: each knife is made by hand

Technical Specifications

Professional Applications

The Yanagiba KK-0030 at 30 cm is the reference tool for those working with raw fish daily in professional kitchens or sushi bars. The blade length allows long, fluid cuts even on large portions — tuna, salmon, amberjack — without interrupting movement.

• Sashimi: thin and uniform slices of raw fish, cut in a single pass
• Sushi / Nigiri: precise preparation of neta (toppings) for nigiri and temaki
• Fish carpaccio: ultra-thin slices for fine dining presentations
• Fish tartare: fine, controlled cutting without mincing
• Tuna processing: the 30 cm blade handles large portions with ease

Maintenance and Care of the Kai Kinju Yanagiba

Cleaning:

• On first use, rinse with hot water
• After each use, wash immediately with neutral detergent and dry with a 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 the dishwasher — hand wash only

Sharpening and storage:

• Do not soak the Pakka wood handle in water for prolonged periods
• Periodically oil the handle with neutral vegetable oil or camellia oil
• Use Japanese sharpening stones — do not use honing steels, incompatible with the high 58 HRC hardness
• Have professionally sharpened when necessary
• Store in a knife block, drawer with blade guard or magnetic strip; avoid contact with other metal objects

The Kai Kinju Yanagiba KK-0030 is designed for professional chefs, sushi bars, fine dining restaurants and Japanese cuisine enthusiasts who require an authentic, precise and durable tool for raw fish processing.