The Yanagi knife 24 cm  KAI  Wasabi black is a single bevel slicing knife with a long narrow blade that smoothly slices through raw fish and preserves the integrity of each ingredient's freshness. When preparing sashimi and nigiri sushi, the goal is usually to have cut surfaces that are smooth, shiny, and even in order to maximize the taste. The construction of the yanagiba is designed for this purpose.

The long blade allows the user to cut a block of flesh in a single stroke. This prevents zigzag cutting, which creates a serrated cross section.

The blade is very thin behind the edge which allows the cut to be made using primarily the weight of the knife. Greater force or thickness would result in tearing or bruising of the flesh.

Made for right-hand use, the yanagiba has a bevel on the right side and a concave on the left. This allows a more acute angle compared to most double bevel knives and nonstick properties.

The back face (urasuki) is concave to easily detach the blade from the substance being cut, and the front bevel (shinogi) allows sliced piece to be easily removed from the blade after cutting.    

An additional bevel at the end of the blade (double single bevel)  makes the Yanagi knife even sharper and helps when sharpening as a guide.

A slightly curved handle makes it a right hand knife, for more precision working.  

The Wasabi Black series offers kitchen knives of an exceptional quality that are manufactured with a combination of the traditional Japanese know-how and the latest technology available in the cutlery industry.

These Japanese designed knives feature a Daido 1K6 stainless steel polished blade with a hardness of 58±1 HRC that lend your kitchen the unmistakable Far Eastern flair. 

All the knives of the Wasabi Black series are characterised for having black handles made out of a combination of bamboo powder and polypropylene (PP), making them durable and waterproof.
The handles are impregnated with an antibacterial agent to prevent growth of bacteria. The added strength of a stainless steel ferrule completes the traditional look.

In contrast to the traditional Japanese wood handle the black handle is not inserted but embraces the blade completely. Thus the blade is closely connected to the handle, not allowing dirt to settle in any gaps.

Because of the Japanese design, these knives don’t have a bolster so the whole edge can be used and the entire length can be sharpened.
The series features traditional Japanese single-bevel blade shapes as well as a selection of double-bevel Western-style blade shapes. Single-beveled blades excel when extremely precise cuts are needed—for example, when preparing sushi. 
Double-beveled blades offer ease of use and versatility. 
Wasabi brings you the best of both worlds. 

Made in Japan with the latest technology of the cutlery industry.