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🔪 Slice like a pro, impress like a chef.
The Kai PRO Yanagiba Knife features a 9.5-inch long, thin blade crafted from corrosion-resistant German DIN1.4116 stainless steel, designed specifically for precision slicing of raw fish. Its full-tang, riveted POM handle offers superior balance and comfort, making it NSF certified and trusted in professional kitchens. Rooted in Seki City’s 111-year-old knife-making heritage, this knife blends traditional craftsmanship with modern durability for sushi perfection.
| ASIN | B09GXHQWP4 |
| Best Sellers Rank | #237,292 in Kitchen ( See Top 100 in Kitchen ) #45 in Sashimi Knives |
| Blade Color | stainless |
| Blade Edge | Plain |
| Blade Material Type | German DIN1.4116 Stainless Steel |
| BladeLength | 9.5 Inches |
| Brand Name | KAI |
| Color | Stainless Steel, Wooden |
| Construction Type | Forged |
| Customer Reviews | 4.3 4.3 out of 5 stars (13) |
| Handle Material | Polyoxymethylene (POM) |
| Included Components | Yanagiba |
| Is the item dishwasher safe? | No |
| Item Length | 24 Centimeters |
| Item Type Name | Kai Pro Yanagiba Slicing Knife, 9.5 inch Blade, Full Tang Handle, NSF Certified, From the Makers of Shun, HT7087 |
| Item Weight | 0.4 Pounds |
| Manufacturer | Kai |
| UPC | 087171061603 |
M**.
Great knife Very useful
A**A
Apesar de sua construção correta para esse tipo de faca japonesa, ela não é tão afiada quanto um Yanagiba deve ser. Mesmo após afiada corretamente, não possui um fio muito durável e muito menos impressionante. Confesso que o design me fez optar por essa faca, mas nem sempre o que é belo é bom! Se quiser uma Yanagiba de verdade, opte por uma de aço carbono ou VG-10.
B**N
I decided to buy this knife out of curiousity when the price dropped to $35. I have the Kai Pro Boning Knife and am extremely happy with it so I wanted to find out if the Yanagiba was any good. I know that at lower price points many Yanagibas lack distinguishing features such as a Single Bevel and a hollowed back so I asked in the question section about this. The seller (manufacturer) responded saying, “ Thank you for your question. Yes, the back side of the blade has the traditional Urasuki, hollow ground back.” This could technically be true, but it is so slight that it’s practically non-existent, nor has it been flattened or honed at the edges. Now we get to my real issue with the knife, it has a very significant secondary bevel, which is not shown in the product image. It is pretty steep, if I had to guess the edge angle is around 25-30 degrees. It isn’t a microbevel either it’s probably almost 1.5-2mm so grinding it away would take an unreasonable amount of time. The fit and finish is pretty nice unfortunately it will never excel at what it is meant to be used for because of critical design flaws.
L**Z
Ergonomia do cabo. Não se adaptou bem à minha mão.