SAMURA Kaiju Yanagiba Sushi Knife 240 mm, AUS-8 Steel, Pakkawood Handle

Precision slicing of raw fish for sushi and sashimi demands a blade that is razor-sharp, corrosion-resistant, and perfectly balanced. The SAMURA Kaiju Yanagiba Sushi Knife with a 240 mm blade is crafted to deliver clean, effortless cuts that preserve the delicate texture of fish, elevating your sushi preparation to a professional level.

Who is it for

This knife is ideal for sushi chefs, sashimi enthusiasts, and home cooks who demand a traditional Japanese single-bevel blade for precise filleting and slicing. It is optimized for right-handed use and excels at producing paper-thin slices of fish with a single, fluid stroke.

Main features

• 240 mm Yanagiba blade forged from AUS-8 stainless steel with 58-59 HRC hardness for long-lasting sharpness and high corrosion resistance.
• Traditional single-bevel edge with a flat grind, sharpened at 15-20 degrees, for clean, effortless slicing of raw fish.
• D-shaped Pakkawood handle in a traditional Japanese style, providing a secure, comfortable grip and hidden tang construction for durability.
• Part of the Kaiju series, combining modern steel technology with classic sushi knife design.

Specifications

• Blade length: 240 mm
• Overall length: 370 mm
• Blade material: AUS-8 stainless steel
• Blade hardness: 58-59 HRC
• Blade edge: Single bevel
• Blade thickness (spine): 2.5 mm
• Handle material: Pakkawood
• Handle type: Traditional Japanese (D-shaped)
• Hand orientation: Right-handed
• Grind: Flat grind
• Tang type: Hidden tang
• Intended use: Slicing raw fish for sushi and sashimi, filleting
• Corrosion resistance: High
• Stain resistance: High
• Maintenance: Hand wash recommended

Tips

To maintain the edge and prevent corrosion, hand wash the knife immediately after use and dry thoroughly. Store in a knife sheath or block to protect the blade. Sharpen only with water stones suitable for single-bevel knives, maintaining the original angle.