Japanese knife YANAGIBA WASABI BLACK 24 cm, KAI

Product detailed description

The KAI WASABI BLACK knife range does not try to turn every user into a master bladesmith, a Zen monk, or a collector. It comes from an environment where knives are used heavily and for long periods, so it focuses on uncomplicated daily use. In other words: less relationship therapy with your equipment, more normal work in the kitchen.

Main advantages:

• KAI WASABI BLACK is a no-frills Japanese utility range – it builds on durability, easy maintenance, and everyday usability, backed by more than a century of KAI experience in blade manufacturing.
• KAI was founded in 1908 in Seki, Japan, a city with a long knife-making tradition, from which the brand still draws its know-how in blades and cutting technologies.
• The WASABI BLACK range is inspired by Japanese commercial kitchens and focuses mainly on robust construction, simple maintenance, and reliable everyday performance.
• The Yanagiba 6724Y with a 24 cm blade is a traditional Japanese slicer knife designed primarily for precise fish slicing and the preparation of sushi or sashimi.
• The long and narrow blade allows you to make a cut in one smooth stroke, which helps create clean and even slices without unnecessary sawing back and forth.
• The single-bevel edge corresponds to the traditional Yanagiba design and is engineered for precise cutting guidance during delicate work with fish.
• The length of 24 cm provides ample working range even for longer cuts through larger pieces of fish, while the knife retains its character as a specialised tool for delicate portioning.
• The blade is made of corrosion-resistant 6A/1K6 steel with a hardness of 58 ±1 HRC, which offers a practical balance between sharpness, durability, and easy daily maintenance.
• The polished blade finish matches the character of the entire WASABI BLACK range and maintains a clean, functional look without decorations that would distract from the work itself.
• The gently rounded spine of the blade provides a more secure grip and makes controlled guidance of the knife more comfortable during longer, precise strokes.
• The matte black handle made of PP plastic is water-resistant and, thanks to the addition of bamboo powder, feels more natural in the hand than regular smooth plastic.
• The handle is seamlessly joined to the blade without any gaps where dirt could accumulate, making regular hygiene and maintenance easier.
• The handle length of 12.5 cm, combined with the long 24 cm blade, creates a balanced working tool that leaves you with plenty of room for a secure grip.
• The weight of 142 g keeps the knife pleasantly light for its length, so it does not feel unnecessarily cumbersome during prolonged slicing and responds well to delicate hand guidance.
• The Yanagiba is not a universal knife for everything; its strength lies in the precise slicing of fish, where the long blade and single-bevel grind make much more sense than a standard chef's knife.
• WASABI BLACK is one of KAI's industrially manufactured ranges, where the emphasis is placed mainly on functionality, durability, and ease of use, rather than manual craftsmanship and premium decorative materials.
• KAI does not treat blades as just another catalogue item – for more than a century, it has been developing know-how around cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 24 cm
• handle length: 12.5 cm
• blade material: Japanese Daido 6A/1K6 steel
• steel hardness: 58 ±1 HRC
• handle material: PP plastic with an admixture of bamboo powder
• not dishwasher safe

Caring for your KAI WASABI BLACK knife:

• Wash the knife by hand in warm water with a mild detergent and dry it immediately after washing.
• Do not put it in the dishwasher, as high temperatures and harsh detergents can shorten the lifespan of the blade.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone, ceramics and metal dull the blade faster.
• Do not use the knife on bones, frozen food, or for prying or other stress for which it is not intended.
• After cutting acidic or salty foods, rinse and dry the knife as soon as possible.
• To restore sharpness, it is best to use a water sharpening stone suitable for Japanese knives.
• Store the knife so that the edge does not touch other metal objects – for example, in a block, on a magnetic strip or with a protective blade cover.
• The polypropylene handle with bamboo powder does not require oiling or any other special maintenance.