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Wasabi Black Yanagiba Knife, 8 1/4-Inch
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Return this item for free
Free returns are available for the shipping address you chose. You can return the item for any reason in new and unused condition: no shipping charges
Learn more about free returns.- Go to your orders and start the return
- Select the return method
- Ship it!
Purchase options and add-ons
Blade Material | Stainless Steel |
Brand | Kai |
Color | Black |
Handle Material | Stainless,Stainless Steel,Polypropylene,High-carbon |
Blade Edge | Asian Cutlery |
About this item
- TRADITIONAL JAPANESE KNIFE: Prepare the perfect cuts of sushi or sashimi with the Kai 8.25-inch Wasabi Yanagiba Knife.
- ULTIMATE SUSHI KNIFE: With it's long, thin blade, this cooking knife is ideal for creating thin slices of raw fish. Simply start with the back of the knife blade and pull it through the fish. The weight of the blade will do all the work.
- HIGH-QUALITY CONSTRUCTION: Constructed from high-carbon stainless steel for a corrosion and wear-resistant blade that's easy to sharpen and offers good edge retention.
- COMFORTABLE HANDLE: The traditional, Japanese-style, d-shaped handle made from polypropylene is comfortable and easy to use.
- BEAUTY, FUNCTION, EASE OF USE: Established in Seki City, Japan's ancient sword and knifemaking center, Kai provides beautiful, high-quality cutlery, accessories and more to customers worldwide.
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From the manufacturer
Kai Housewares
Born in Seki City, Japan’s famous knife-making capital, the Kai name has meant quality for over 111 years.
Today, Kai serves customers worldwide, providing beautiful, high-quality cutlery, cutlery accessories, and other fine products.
Each Kai product is backed by a rigorous dedication to quality at every step of the manufacturing process. With this long history of excellence, you can count on Kai products for top quality, state-of-the-art technology, ongoing innovation— and outstanding value.
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Inspire | Luna | Professional | Pure Komachi | Wasabi | |
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Customer Reviews |
4.6 out of 5 stars
136
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4.5 out of 5 stars
402
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4.5 out of 5 stars
529
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4.6 out of 5 stars
349
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4.6 out of 5 stars
2,364
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Steel Type | High Carbon German | German DIN1.4116 | Japanese AUS6M | Carbon Stainless Steel | High Carbon Japanese |
Handle | Molded Resin | Molded Resin with Soft Grip Overlays | Riveted POM | Molded Resin | Polypropylene |
Finish | Hammered | Hammered | Half Hammered, Half Grazed | Color Coated | Grazed Finish |
16 Degree Cutting Edge | ✓ | ✓ | ✓ | ✓ | ✓ |
Kai Wasabi - Made in Japan with High Carbon Japanese Stainless Steel
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Japanese CutleryWith its traditional-style handles and razor-sharp single or double-bevel blades, Wasabi offers both elegance and performance. This beautiful series includes important Asian blade shapes as well as some of the most popular Western styles. |
Hand SharpenedHigh carbon, Japanese steel blades provide quality and performance. A grazed finished gives beauty with simple elegance, and enhanced corrosion resistance. |
16 Degree Cutting EdgeJapanese knives are sharpened at a 16 degree cutting edge, different from most European styled knives. This angle allows for sharper, smoother cutting abilities - the Wasabi lines features knives with both double and single bevel blades. |
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Product information
Blade Material | Stainless Steel |
---|---|
Brand | Kai |
Color | Black |
Handle Material | Stainless,Stainless Steel,Polypropylene,High-carbon |
Blade Edge | Asian Cutlery |
Blade Length | 9 Inches |
Construction Type | Stamped |
Item Weight | 201.6 Grams |
Blade Color | Silver |
Is Dishwasher Safe | Yes |
Item Length | 13.25 Inches |
Item Weight | 7.1 ounces |
Department | Cookware |
Manufacturer | Kai |
ASIN | B0016GZA3O |
Country of Origin | Japan |
Item model number | 6721Y |
Customer Reviews |
4.6 out of 5 stars |
Best Sellers Rank | #51,094 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #31 in Usuba & Nakiri Knives |
Is Discontinued By Manufacturer | No |
Date First Available | March 24, 2008 |
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Product Description
Achieving ultra-thin slices for sashimi and sushi is a breeze with our Wasabi Black 9-Inch Yanagiba Knife. Our Wasabi line of knives feature traditional Japanese blade styling, and our 9-inch Yanagiba knife is no exception. This Yanagiba Knife features unsurpassed cutting performance due to the Daido 1K6 high-carbon, stainless which maintains superior edge retention. To reduce food sticking, the blades are sharpened on a single side. Although it has a traditional blade-style, it is paired with a uniquely modern handle material, polypropylene blended with bamboo powder for super clean food preparation.
Compare with similar items
This Item kai Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | |
Price | -24% $48.16$48.16 List: $63.00 | $65.99$65.99 | $113.00$113.00 | $179.95$179.95 | $55.99$55.99 | $79.99$79.99 |
Delivery | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it Apr 5 - 15 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 |
Customer Ratings | ||||||
Maneuverability | 4.5 | 5.0 | — | — | 5.0 | 4.5 |
Ergonomic | 4.4 | 3.8 | — | — | 3.8 | 4.0 |
Value for money | 4.4 | 4.3 | — | — | 4.3 | 4.0 |
Craftsmanship | — | 4.2 | — | — | 4.2 | 4.7 |
For beginners | — | 3.8 | — | — | 3.8 | 3.7 |
Sold By | Amazon.com | Keemake Kitchen-ware | HONMAMON | Chefs Corner Store | Keemake Kitchen-ware | imarku Official Store |
number of pieces | 1 | 1 | — | 1 | 1 | 1 |
blade edge | Asian Cutlery | Plain | Plain | Plain | Plain | Single Bevel |
blade material | Stainless Steel | High Carbon Stainless Steel | Alloy Steel | High Carbon Stainless Steel | High Carbon Stainless Steel | High Carbon Stainless Steel |
blade length | 9 inches | 10.5 inches | — | 9.5 inches | 9.5 inches | 10 inches |
blade color | Silver | silver | Silver | Silver | silver | Sliver |
handle material | Stainless,Stainless Steel,Polypropylene,High-carbon | Stainless,Wood Handle,Stainless Steel,Steel | Alloy Steel | Stainless Steel,Steel | Stainless,Stainless Steel,Steel,Wood Handle | Pakkawood |
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the sharpness, value, quality, weight and comfort of the kitchen knife. For example, they mention that it's really sharp, stays sharp for a long time, it'll make easy work out of any task and that the handle is made of plastic of good quality. That said, some complain about the comfort.
AI-generated from the text of customer reviews
Customers are satisfied with the sharpness of the kitchen knife. They mention that it is really sharp and it cuts better than other knives. The thin blade came very sharp out of the box and it stays sharp for a long time. It is a great sashimi/sushi knife for beginners and it can cut through homemade sourdough bread with ease.
"...an amazing price as well. feels great in your hand, nice and weighted, cuts like butter, beautiful." Read more
"...Boy was I surprised!!!The handles are crafted in a style that pays homage to traditional Japanese cutlery..." Read more
"...is offset from the bottom of the blade, which makes it easy to cut through the bottom of the loaf without grinding your knuckles into the cutting..." Read more
"...This one is really sharp and cuts better than the knives I have." Read more
Customers are satisfied with the value of the kitchen knife. They mention that it is truly exceptional value for the money, a good knife for its purpose and price, and the perfect balance of features for the price. They also say that it's affordable and a solid knife for the value.
"...Slice like the pros with this high-quality, must-have knife. an amazing price as well...." Read more
"...They are a truly exceptional value for the money, and their made in Japan by a company that knows knives. You can't go wrong! Give them a try." Read more
"...Folks. I really works the way the manufacturer stated it would. Well worth the cost. I'm a happy camper this morning!" Read more
"...These are a great deal and a good line to get started in if you have never used a Japanese style knife...." Read more
Customers like the quality of the kitchen knife. They say the steel is top notch, the knives are solid, and excellent value. The handle is made of plastic of good quality, and it performs better than more expensive knives from well-known German brands. Overall, customers are satisfied with the quality and functionality of the product.
"...Slice like the pros with this high-quality, must-have knife. an amazing price as well...." Read more
"...So this clearly demonstrated to me that KAI is using a good quality steel with a superb heat treat in these knives!..." Read more
"...Works great a bread slicing guide, though, as I said, the knife is wicked sharp, I cut into my slicing guide too." Read more
"...It works great. I also sliced the tip of my finger off so trust me that it works GREAT but also be very careful." Read more
Customers like the weight of the kitchen knife. They say it has a nice weight to it, is light in your hand, and has able to control. Some customers also mention that the knife is front heavy since it is a half tang knife and has very light steeling on the non-ground side.
"...an amazing price as well. feels great in your hand, nice and weighted, cuts like butter, beautiful." Read more
"...Cuts great on homemade sourdough, even the chewy crust. Has a good weight to it. Handle feels right in the hand. Seems to be a good length...." Read more
"...tops in all of those issues, but as compared to my Me***r Deba it is very heavy (due to the very thick blade)...." Read more
"...A deba is actually designed for butchering fish. It has a heavy weight to easily cut through fish bones during the butchering process, and it will..." Read more
Customers like the comfort of the kitchen knife. They say it feels good in the hand, extremely comfy, and ergonomic. They also mention that it can be comfortably used with a rocking motion and push cutting. Customers also say that the handle has a slight rubberized feel to it, so it doesn't slip.
"...an amazing price as well. feels great in your hand, nice and weighted, cuts like butter, beautiful." Read more
"...Has a good weight to it. Handle feels right in the hand. Seems to be a good length. All is right with this knife...." Read more
"...I love the feel, thinness and light weight of Japanese knives,Shuns in particular, but the chipping of the layered steels is ridiculous, and the..." Read more
"...Depending on the grip, it can be comfortably used with a rocking motion and push cutting. The profile is similar to a classical chef knife...." Read more
Customers say the kitchen knife is easy to use. They say it cuts through everything like butter, including flesh. They also say it's great for cutting veggies and is the best vegetable prep/cutting knife they have ever used. Customers also mention that the curved blade is great for slicing sashimi really well.
"...feels great in your hand, nice and weighted, cuts like butter, beautiful." Read more
"...demonstrated to me that KAI is using a good quality steel with a superb heat treat in these knives!..." Read more
"...It glides through crusty sourdough. I don't feel like I am sawing the bread as I did with my other knife. This knife is long and super sharp...." Read more
"...THIS ONE IS TRULY THE BEST FOR CRUSTY BREADS (and really any bread)." Read more
Customers are satisfied with the edge retention of the kitchen knife. They mention that it sharpens well, holds an edge pretty decent, and sharpening it easily. Some say that the blade holds an even edge for a long time. Overall, most are happy with the quality and performance of this product.
"...Rounded leading edge is a useful feature...." Read more
"...while, I just pass it over a honing rod a few times and it has kept its edge great!The knife is well balanced...." Read more
"...These Wasabis are so close in terms of sharpness and edge retention, and so much more affordable, again, I'm sold...." Read more
"...That means better edge retention in cutting, though it will be subject to chipping if you try chopping frozen items because it will also be more..." Read more
Customers are mixed about the size of the kitchen knife. Some mention that the handle size is much better, it fits the hand well, and it fits in their existing knife block. However, others say that the blade is too small and thin for much of that motion, the handle is pretty small, and the curved blade doesn't fit into their knife block, and that the knife is not long enough for sashimi or nigiri slicing.
"Great bread knife. Wicked sharp, with a long blade...." Read more
"...knife, that I thought was pretty good, is too short, the serrations are too tight, and the knife wasn't sharp enough...." Read more
"...Has a good weight to it. Handle feels right in the hand. Seems to be a good length. All is right with this knife...." Read more
"...I have medium-sized, male hands and the handle fits perfectly...." Read more
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Top reviews
Top reviews from the United States
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The handles are crafted in a style that pays homage to traditional Japanese cutlery (i.e. wooden handle with resin ferrule) but in this case, to keep costs down, KAI went with Poly handle and steel ferrule. Honestly, I found it rather attractive looking, and even more attractive once I got the product in hand.
The blade steel far exceeded my expectations in a few different ways. First, the blade came very sharp right out of the box! This isn't a very big deal to me, as I've received many very high-end knives that didn't come exceptionally sharp out of the box, and also the fact that no matter how good a knife is, they all need to be sharpened at some point. But it is always a pleasant surprise to see a company send you a razor sharp knife right out of the box, especially with a knife this affordable!
Second, after touching the knife up on one of my very fine grit ceramic rods, I was very quickly able to bring this knife to popping hairs off my arm without even touching skin! Just stop and think about that for a moment.... Lousy quality steel will usually NEVER take an edge like that. So this clearly demonstrated to me that KAI is using a good quality steel with a superb heat treat in these knives! They obviously care as much for their economical housewares line as they do for their Kershaw and Shun lines as well! Good job KAI!
Furthermore, one thing I've always enjoyed about all of KAI's brands such as Shun and Kershaw is that they are not afraid to put very acute grinds on their knives which allow them to acheive superior edge geometry and slicing ability! My guess is that like Shun, these sister company Wasabi knives are also probably ground to the same 16 degree edge. Very cool! I've also been using these knives for a while now and they seem to hold an edge just as well as my $100 Wusthof knives. And oh, did I mention that these Wasabi knives are made in Japan? That's right, these knives are actually made in Japan folks! So you're getting Japanese quality at an exceptional value here.
The one and only complaint I have about these knives is that the spine and bolster (rear section of the blade your fingers rest against) of the blade were ground and left at a rather sharp 90 degree angle that digs into your finger, which I could see possibly causing irritation with prolonged use. This was a very easy fix however. I simply rounded off the sharp corners with a very fine grit ceramic sharpening rod. It only took a few minutes, and presto, I have a high-performance, good looking knife at a fraction of the cost!
So far I own the Kai Wasabi Santoku and Nakiri knives and I love them both! I will post this same review to both models because my review would be the same anyways. I also plan to purchase the Chef knife and Paring knife soon.
Bottom line: I would HIGHLY RECOMMEND YOU TRY THESE KNIVES! They are a truly exceptional value for the money, and their made in Japan by a company that knows knives. You can't go wrong! Give them a try.
Reviewed in the United States on December 2, 2016
The handles are crafted in a style that pays homage to traditional Japanese cutlery (i.e. wooden handle with resin ferrule) but in this case, to keep costs down, KAI went with Poly handle and steel ferrule. Honestly, I found it rather attractive looking, and even more attractive once I got the product in hand.
The blade steel far exceeded my expectations in a few different ways. First, the blade came very sharp right out of the box! This isn't a very big deal to me, as I've received many very high-end knives that didn't come exceptionally sharp out of the box, and also the fact that no matter how good a knife is, they all need to be sharpened at some point. But it is always a pleasant surprise to see a company send you a razor sharp knife right out of the box, especially with a knife this affordable!
Second, after touching the knife up on one of my very fine grit ceramic rods, I was very quickly able to bring this knife to popping hairs off my arm without even touching skin! Just stop and think about that for a moment.... Lousy quality steel will usually NEVER take an edge like that. So this clearly demonstrated to me that KAI is using a good quality steel with a superb heat treat in these knives! They obviously care as much for their economical housewares line as they do for their Kershaw and Shun lines as well! Good job KAI!
Furthermore, one thing I've always enjoyed about all of KAI's brands such as Shun and Kershaw is that they are not afraid to put very acute grinds on their knives which allow them to acheive superior edge geometry and slicing ability! My guess is that like Shun, these sister company Wasabi knives are also probably ground to the same 16 degree edge. Very cool! I've also been using these knives for a while now and they seem to hold an edge just as well as my $100 Wusthof knives. And oh, did I mention that these Wasabi knives are made in Japan? That's right, these knives are actually made in Japan folks! So you're getting Japanese quality at an exceptional value here.
The one and only complaint I have about these knives is that the spine and bolster (rear section of the blade your fingers rest against) of the blade were ground and left at a rather sharp 90 degree angle that digs into your finger, which I could see possibly causing irritation with prolonged use. This was a very easy fix however. I simply rounded off the sharp corners with a very fine grit ceramic sharpening rod. It only took a few minutes, and presto, I have a high-performance, good looking knife at a fraction of the cost!
So far I own the Kai Wasabi Santoku and Nakiri knives and I love them both! I will post this same review to both models because my review would be the same anyways. I also plan to purchase the Chef knife and Paring knife soon.
Bottom line: I would HIGHLY RECOMMEND YOU TRY THESE KNIVES! They are a truly exceptional value for the money, and their made in Japan by a company that knows knives. You can't go wrong! Give them a try.
We christened the knife on one of her loves she baked this morning. After a few slices on our wood chop block, I noticed I could run my finger across or perpendicular to the serrated edge (not along to cut myself), and the blade caught my finger since it was bent to the side. This also could be seen in the light as I turned the blade, rotating it; the edge now had a slight fold along the knife's edge.
I don't know what I'm expecting. Maybe a knife forged by a dwarven smith from Nogrod? Something "remarkable" where it doesn't dull over time. But within the first hour??
Any thoughts on why this is? Is it due to use? Or running the knife down the bread crust to touch the chop-block?
Thanks for reading. I long to see better results or at the very least, answers to this mystery.
The author of the sourdough bread book, "The Perfect Loaf", Maurizio Leo, recommends this knife. It glides through crusty sourdough. I don't feel like I am sawing the bread as I did with my other knife. This knife is long and super sharp. The handle is offset from the bottom of the blade, which makes it easy to cut through the bottom of the loaf without grinding your knuckles into the cutting board.
I recommend both the book and this knife!
Top reviews from other countries
Reviewed in the United Kingdom on November 7, 2022