{"product_id":"kai-wasabi-black-yanagiba-sushi-sashimi-24-cm-1","title":"Kai Kinju Yanagiba Knife 27 cm Carbon Steel 58 HRC","description":"\u003ch2\u003eKAI Seki Magoroku KK Kinju Yanagiba 27 cm – Professional Knife for Sushi and Sashimi\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eKAI Yanagiba Seki Magoroku KK Kinju 27 cm\u003c\/strong\u003e (cod. KK-0027) is the traditional Japanese knife par excellence for raw fish preparation: high-carbon steel blade at \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e, single bevel kataba and octagonal pakka wood handle in black. An indispensable tool for professional sushi chefs, Japanese restaurants and high-level foodservice facilities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Blade: High-Carbon Steel, 58 HRC\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003e27 cm\u003c\/strong\u003e blade is hand-forged from high-carbon steel with hardness \u003cstrong\u003e58 (±1) HRC on the Rockwell scale\u003c\/strong\u003e. Compared to standard stainless steels, this composition guarantees a thinner and more durable edge, excellent response to traditional Japanese sharpening stones and clean cuts that fully preserve the texture of raw fish.\u003c\/p\u003e\n\n\u003cp\u003eThe finish is satin and matte along the blade's flanks, with the sharp edge gleaming in the light: a visual contrast that testifies to KAI's craftsmanship. A \u003cstrong\u003esoft decorative wave\u003c\/strong\u003e runs along the entire splay from heel to point, a distinctive aesthetic element of the Kinju series.\u003c\/p\u003e\n\n\u003ch2\u003eSingle Bevel Kataba: The Japanese Technique of Perfect Cutting\u003c\/h2\u003e\n\n\u003cp\u003eThe KK Kinju Yanagiba features a \u003cstrong\u003esingle bevel (kataba)\u003c\/strong\u003e, sharpened exclusively on the right side, following Japanese tradition. This geometry allows the blade to glide through fish with minimal resistance, separating fibres without crushing them. The result is perfectly uniform sashimi slices and smooth cut surfaces, impossible to achieve with a Western double-bevelled knife.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eImportant: this knife is designed for right-handed users. For left-handed users, a version with inverted bevel is required.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eOctagonal Pakka Wood Handle: Ergonomics and Control\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003e12.5 cm\u003c\/strong\u003e handle in \u003cstrong\u003ematte black pakka wood with octagonal cross-section\u003c\/strong\u003e is not purely aesthetic: the traditional Japanese form ensures a secure and oriented grip, eliminating involuntary rotation during precision cuts. The overall weight of \u003cstrong\u003e212 g\u003c\/strong\u003e ensures the right balance between blade and handle for prolonged work sessions.\u003c\/p\u003e\n\n\u003ch2\u003eProfessional Uses\u003c\/h2\u003e\n\n\u003cp\u003eThe KAI Yanagiba KK-0027 is the reference tool for:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e – paper-thin slices of salmon, tuna, sea bass, gilt-head bream and other raw fish\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNigiri sushi\u003c\/strong\u003e – precise cutting of fish for impeccable nigiri\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish carpaccios and tartares\u003c\/strong\u003e – uniform slices and perfect cubes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFilleting\u003c\/strong\u003e – removing skin and preparing fillets\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKAI Corporation: Seki, 1908\u003c\/h2\u003e\n\n\u003cp\u003eKAI Corporation was founded in \u003cstrong\u003eSeki\u003c\/strong\u003e, Japan's blade city, in 1908. Over a century of continuous professional knife production, with direct roots in the tradition of katana master smiths. The \u003cstrong\u003eSeki Magoroku KK (Kinju)\u003c\/strong\u003e series represents the balance between artisanal quality and professional accessibility: hand-made knife performance, consistent reliability in the foodservice setting.\u003c\/p\u003e\n\n\u003cp\u003eThe knife meets the requirements of European standards for food safety and material quality, making it suitable for use in restaurants, luxury hotels and gastronomic laboratories requiring certified tools.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Seki Magoroku KK Kinju\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eArticle code:\u003c\/strong\u003e KK-0027\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Yanagiba – Japanese knife for sashimi\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 27 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.5 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade material:\u003c\/strong\u003e High-carbon steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 58 (±1) HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single (kataba) – for right-handed users\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e Black pakka wood, octagonal cross-section\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 212 g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Hand-made\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBarcode:\u003c\/strong\u003e 4901601002003\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMaintenance and Storage\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e rinse with hot water on first use. After each use wash immediately with neutral detergent, dry with a soft cloth from spine to edge. Rinse immediately after contact with acidic foods (lemon, vinegar). \u003cstrong\u003eDo not wash in dishwasher\u003c\/strong\u003e – hand washing only.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e use exclusively \u003cstrong\u003eJapanese sharpening stones\u003c\/strong\u003e (not steels), respecting the single bevel. Have professionally sharpened when necessary. Do not immerse the wooden handle for prolonged periods; oil periodically with neutral vegetable oil or camellia oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e store in a knife block, drawer with blade guard or magnetic bar, avoiding contact with other metal objects. With correct maintenance, the high-carbon steel of the KAI KK-0027 guarantees superior cutting performance for decades.\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 the single bevel kataba of the KAI Yanagiba Kinju and a Western double-bevel knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe single bevel (kataba) is sharpened only on the right side of the blade: this geometry minimises resistance during raw fish cutting, allowing perfectly smooth sashimi slices. A double-bevel knife produces symmetrical pressure that can crush fibres. The KAI KK-0027 is designed for right-handed users; for left-handed users a version with inverted bevel is required.\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 Yanagiba KK-0027 knife 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 Kinju series is made specifically for the foodservice sector: hand-forged blade in high-carbon steel at 58 (±1) HRC, octagonal pakka wood handle for secure grip during prolonged sessions, balanced weight of 212 g. It meets the requirements of European standards for food safety.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eCan I wash the KAI Yanagiba Kinju in a dishwasher?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. The high-carbon steel and pakka wood handle require exclusively hand washing with neutral detergent, followed by immediate drying with a soft cloth (from spine to edge). Prolonged contact with water or aggressive detergents can compromise both the blade and handle.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat tools are used to sharpen the KAI Yanagiba KK-0027?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eExclusively with Japanese sharpening stones, respecting the single bevel geometry. Traditional steels are not suitable for this type of knife. When the edge no longer responds to home sharpening, professional sharpening 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 is the Yanagiba used for and which preparations is it ideal for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Yanagiba (literally 'willow leaf') is the traditional Japanese knife for raw fish preparation. The KAI KK-0027 27 cm is ideal for sashimi (salmon, tuna, sea bass, gilt-head bream), nigiri sushi, fish carpaccios, filleting and tartare. The long blade allows clean cuts in a single fluid movement without dragging.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259471282521,"sku":null,"price":144.9,"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-sushi-knife-27-cm","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}