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Yanagiba knife blade 18 cm. Seki Magoroku Kinju series by Kai

€74.50 €61.07
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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Yanagiba knife with 18 cm. blade length from the Kinju series, perfect for filleting raw meat and fish. The typical Japanese blade shape in combination with the simple black handle creates a minimalist and timeless aesthetic. Sharpened on one side, an optimal and straight cut is obtained. Thanks to the extremely precise processing of the wire, a maximum sharpening of the blade is obtained. Hexagonal handle made of reinforced laminated wood for a pleasant feeling when cutting. Thanks to the use of high quality natural wood treated with a special process, the handle is extremely resistant to water. Blade length: cm. 18 Handle length: cm. 12.9 Shipping time: 5 working days
FAQs
What characterises the SEKI MAGOROKU KINJU & HEKIJU series?
The SEKI MAGOROKU KINJU & HEKIJU series offers traditional Japanese single-edged knives, ground on one side only for a clean, precise cut with minimal resistance. The high-carbon stainless steel blades are available in Deba and Yanagiba shapes, ideal respectively for fish preparation and ultra-thin slicing for sushi and sashimi. The series is divided into KINJU for right-handed users, with a hexagonal PakkaWood handle, and HEKIJU, dedicated to left-handed users, with a rounded resin handle.
Who is this series recommended for?
It is designed for professionals and enthusiasts of Japanese cuisine seeking authentic, precise and lightweight traditional tools for working with raw fish and meat.
What is the ideal use?
The Deba is ideal for cleaning, filleting and breaking down fish; the Yanagiba for slicing paper-thin, even cuts of raw fish or meat, as required for sushi and sashimi preparation.
How should it be properly maintained?
Hand wash only. The single-edged blade requires sharpening on a whetstone specifically suited to single-bevel knives, respecting the ground side. Store on a magnetic knife holder or in a protective sheath.
What characterises the KAI series?
The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.
Who is this series recommended for?
It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.
What type of use is it ideal for?
It is ideal for everyday preparation and precise cutting tasks.
How should it be maintained?
Regular whetstone sharpening and proper cutting boards help preserve performance.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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