{"product_id":"kai-kk-kinju-coltello-yanagiba-30-cm","title":"Kai Kinju Yanagiba Knife 30 cm Carbon Steel","description":"\u003ch2\u003eKai Kinju Yanagiba 30 cm (KK-0030) — Traditional Japanese Professional Knife for Sushi and Sashimi\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eKai Kinju Yanagiba 30 cm\u003c\/strong\u003e (code \u003cstrong\u003eKK-0030\u003c\/strong\u003e), from the \u003cstrong\u003eSeki Magoroku KK\u003c\/strong\u003e series, is a professional single-bevel knife (片刃 – Kataba) for raw fish processing. Blade in \u003cstrong\u003ehigh-carbon steel\u003c\/strong\u003e at \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e, octagonal handle in \u003cstrong\u003eblack Pakka wood\u003c\/strong\u003e, handcrafted production: each piece is made by hand by \u003cstrong\u003eKai Corporation\u003c\/strong\u003e, a company founded in Seki over 110 years ago and a world reference in Japanese cutlery.\u003c\/p\u003e\n\n\u003ch2\u003eTraditional Japanese Design, European Standards\u003c\/h2\u003e\n\n\u003cp\u003eThe 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 \u003cstrong\u003eKK Kinju\u003c\/strong\u003e series integrates this classical morphology with production technologies compliant with European standards, without compromising tradition.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003cstrong\u003ematte satin finish\u003c\/strong\u003e of the blade contrasts with the polished edge, whilst an elegant \u003cstrong\u003ewave decoration\u003c\/strong\u003e runs from heel to tip along the flared section: minimalist Japanese aesthetics that identify the series at a glance.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical Features of the Kai Kinju KK-0030\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle bevel (Kataba):\u003c\/strong\u003e traditional Japanese asymmetrical sharpening — sharp cuts without fibre compression\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-carbon steel, 58 (±1) HRC:\u003c\/strong\u003e superior edge retention compared to standard Western stainless kitchen steels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWave decoration\u003c\/strong\u003e along the entire flared section, from heel to tip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMatte satin finish\u003c\/strong\u003e with contrasting polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOctagonal black Pakka wood handle:\u003c\/strong\u003e moisture-resistant, secure grip even during extended service\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandcrafted production:\u003c\/strong\u003e each knife is made by hand\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eParameter\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eYanagiba (柳刃)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeries\u003c\/td\u003e\n\u003ctd\u003eSeki Magoroku KK (Kinju)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eArticle code\u003c\/td\u003e\n\u003ctd\u003eKK-0030\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e30 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle length\u003c\/td\u003e\n\u003ctd\u003e12.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e231 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade material\u003c\/td\u003e\n\u003ctd\u003eHigh-carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness\u003c\/td\u003e\n\u003ctd\u003e58 (±1) HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eBlack Pakka wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduction\u003c\/td\u003e\n\u003ctd\u003eHandcrafted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eProfessional Applications\u003c\/h2\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi:\u003c\/strong\u003e thin and uniform slices of raw fish, cut in a single pass\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi \/ Nigiri:\u003c\/strong\u003e precise preparation of neta (toppings) for nigiri and temaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish carpaccio:\u003c\/strong\u003e ultra-thin slices for fine dining presentations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish tartare:\u003c\/strong\u003e fine, controlled cutting without mincing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuna processing:\u003c\/strong\u003e the 30 cm blade handles large portions with ease\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMaintenance and Care of the Kai Kinju Yanagiba\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOn first use, rinse with hot water\u003c\/li\u003e\n\u003cli\u003eAfter each use, wash immediately with neutral detergent and dry with a soft cloth\u003c\/li\u003e\n\u003cli\u003eRinse immediately after contact with acidic foods\u003c\/li\u003e\n\u003cli\u003eAlways wash from the back towards the edge to avoid accidental cuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDo not wash in the dishwasher\u003c\/strong\u003e — hand wash only\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSharpening and storage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDo not soak the Pakka wood handle in water for prolonged periods\u003c\/li\u003e\n\u003cli\u003ePeriodically oil the handle with neutral vegetable oil or camellia oil\u003c\/li\u003e\n\u003cli\u003eUse Japanese sharpening stones — \u003cstrong\u003edo not use honing steels\u003c\/strong\u003e, incompatible with the high 58 HRC hardness\u003c\/li\u003e\n\u003cli\u003eHave professionally sharpened when necessary\u003c\/li\u003e\n\u003cli\u003eStore in a knife block, drawer with blade guard or magnetic strip; avoid contact with other metal objects\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eKai Kinju Yanagiba KK-0030\u003c\/strong\u003e 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.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between a Yanagiba knife and a regular fillet knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Yanagiba is a Japanese single-bevel knife (Kataba): the blade is sharpened on one side only, allowing sharp cuts in a single fluid motion without compressing fish fibres. A Western fillet knife has a double bevel and more flexible geometry, less suited to precise sashimi cutting and nigiri toppings. The Kai Kinju KK-0030 has a 30 cm blade that allows slicing even large portions — such as tuna — without interruption.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the Kai Kinju Yanagiba KK-0030 suitable for daily professional use in a restaurant?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The Seki Magoroku KK series is made by Kai Corporation for professional contexts. The 58 (±1) HRC hardness guarantees prolonged edge retention even with intensive use. The octagonal black Pakka wood handle is moisture-resistant and ensures secure grip during extended service.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do you sharpen the Kai Kinju Yanagiba KK-0030?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe high-carbon steel at 58 HRC requires Japanese whetstones for sharpening. Do not use traditional honing steels: the high blade hardness renders them ineffective and can damage the edge. For optimal restoration of the single bevel, professional sharpening by a Japanese cutlery expert is recommended.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat preparations is the Kai Kinju Yanagiba 30 cm intended for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eIt is specifically designed for sashimi (thin slices of raw fish), nigiri and temaki toppings, fish carpaccio, fish tartare and processing large portions such as tuna and salmon. The 30 cm blade allows long cuts without interrupting movement, preserving fish texture.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do you care for the Pakka wood handle of the Kai Kinju?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003ePakka wood is stabilised and moisture-resistant, but should not be immersed in water for prolonged periods. After hand washing, dry immediately. Periodically oil the handle with neutral vegetable oil or camellia oil to maintain appearance and durability over time.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":56291373416793,"sku":null,"price":189.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-yanagiba-su-tavolo-nero-cemento-vista-completa.png?v=1773747225","url":"https:\/\/fontanahotellerieshop.it\/en\/products\/kai-kk-kinju-yanagiba-knife-30-cm","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}