The **Kai Seki Magoroku KK Yanagiba 30cm** is a Japanese sashimi knife. This knife has an extremely long, slim blade, allowing you to cut very thinly and precisely. This makes the knife perfectly suited for preparing fish. The blade is low maintenance, because it stays sharp for a long time. The wavy satin-finish line gives the blade an elegant appearance.
## Kai Seki Magoroku KK Yanagiba blade
The blade of this knife is 30 cm long and is made from stainless steel with a high carbon content, which complies with the strict European regulations. The blade is sharpened on one side and features a soft, wave-shaped satin line. This makes the food less likely to stick during cutting. Because the blade is sharpened on one side, it takes a bit of getting used to if you haven’t used a knife like this before. You have to guide it slightly differently than a knife that is sharpened on both sides.
## Kai Seki Magoroku KK Yanagiba handle
The matte black handle of this Yanagiba knife has a stylish octagonal shape and is made from pakka wood. This gives the knife a very minimalist appearance. The knife fits comfortably in hand while cutting, despite the fact that the centre of gravity is a bit further forward.
## Maintaining Japanese knives
Because the blade of this knife is made from stainless steel with a high carbon content, it is relatively low maintenance. The knife remains sharp for a long time and therefore only needs to be sharpened very sporadically. However, this is very simple to do, so you can do it yourself at home. It is not advisable to wash the knives in the dishwasher. Therefore, wash them by hand with a mild detergent. [You can read all about how to maintain Japanese knives here](/en/ct/use-and-maintenance-of-japanese-kitchen-knives.htm).
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