The shape of Sekimagoroku Kinju ST knives is exclusive to the KAI brand.
What are the strong points and characteristics?
A superb cutting yield as well as easy maintenance and sharpening.
blade and tang forged at the same time for perfect hygiene and a matchless edge holding ability ( no space between the blade and tang ensures the cleanliness of the knife. The original KAI method where the blade and tang are forged together also lengthens its useful life ).
An octogonal real wood handle for a grood grip (an elegant, longlife handle made of Pakka compressed and laminated wood which is naturally waterproof).
An improved handle shape (The bottom of the blade dovetails comfortably into the hand).
YANAGIBA is a traditional Japanese knife for slicing and cutting meat and fish. It is perfect for sushis and sashimis. However, never use it to cut bones or fish bones. The blade will be damaged immediately. Its frank, clean, long and perfectly smooth cut makes it a must for filleting fish or cutting raw or cooked meat.
Our YANAGIBA knives are only for right-handed users
