Kairyo Kasumi Sakai Takayuki 240 mm Japanese Yanagiba/Sashimi knife
Code: 07003Related products
Product detailed description
Traditional Japanese Yanagiba designed for precise portioning of raw fish, sushi preparation and perfectly smooth sashimi slices. The long 240 mm blade allows the cut to be made in a single smooth stroke without unnecessarily compressing the delicate structure of the meat.
The hand-forged blade combines a hard core of Kigami #2 – Yellow Steel carbon steel with a softer iron layer. The traditional construction is complemented by a right-handed single-bevel grind and a matt Kasumi finish.
The knife is made in the Japanese city of Sakai, one of the world's most important centres for the production of traditional kitchen knives.
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Why choose the Kairyo Kasumi Yanagiba?
Kigami #2
Reactive carbon steel offers excellent sharpness, pleasant sharpening and the ability to create an exceptionally fine edge.
Single-bevel grind
Traditional right-handed geometry allows precise control of the cut and creates clean slices with a smooth surface.
Kasumi finish
The matt, “misty” surface highlights the transition between the hard core and the softer iron layer.
Traditional production in Sakai
The blade is hand-forged, ground and finished by experienced Japanese craftsmen.
A specialist for sushi and sashimi
Yanagiba is not a universal kitchen knife. Its long, slender blade was developed primarily for portioning boneless fish and preparing thin slices of sashimi. When used correctly, the knife cuts in one long stroke towards the user.
This method reduces “sawing” and crushing of the ingredient. The cut surface of the fish remains smooth, glossy and visually clean, which is important not only for the appearance of the dish but also for its final texture.
Kigami #2 steel – traditional sharpness without compromise
The blade core is made of Japanese Kigami #2 carbon steel, also known as Yellow Steel #2. After proper heat treatment, it reaches a hardness of approximately 60 HRC and allows an exceptionally fine, aggressively cutting edge to be created.
The hard core is joined to a softer iron layer in a traditional Awase construction. The softer layer helps the blade better withstand normal stresses, while the hard core provides cutting performance and good edge retention.
Traditional Kasumi finish
The term Kasumi means “mist” in Japanese. It describes the matt, slightly hazy appearance of the softer blade layer, which contrasts with the hard cutting core. It is not a Damascus pattern, but a traditional finishing method for Japanese layered blades.
Handmade knives may vary slightly in surface details, engraving or the grain of the natural wood. These differences are not defects, but a natural part of craftsmanship.
Magnolia wood handle
The traditional Japanese D-shaped handle is made of lightweight Ho magnolia wood and complemented by a black resin ferrule. Its simple shape supports precise blade control and provides a stable grip for the right hand.
The low weight of the handle also leaves sufficient control over the long blade, which you will appreciate when precisely portioning fish.
Technical specifications
| Knife type | Yanagiba / Sashimi |
|---|---|
| Manufacturer | Sakai Takayuki / Sakai Kikutaka |
| Product line | Kairyo Kasumi |
| Core material | Kigami #2 / Yellow Steel #2 |
| Construction | Awase – hard core and soft iron layer |
| Hardness | Approximately 60 HRC |
| Blade length | 240 mm |
| Overall length | 378 mm |
| Handle length | 135 mm |
| Weight | Approximately 150 g |
| Grind | Single-bevel, for right-handed users |
| Blade finish | Matt Kasumi finish |
| Handle | Ho magnolia wood, black resin ferrule |
| Country of origin | Japan – Sakai |
| Product code | 07003 |
| EAN | 4582226392368 |
Care of the carbon steel blade
- Wash the knife exclusively by hand and dry it immediately after use.
- Never put it in the dishwasher.
- Use a wooden or high-quality plastic cutting board.
- Do not cut bones, frozen foods or other very hard ingredients.
- Do not pry or bend the blade and protect it from falls.
- For longer storage, apply a thin layer of protective oil to the blade.
A natural patina may gradually form on the carbon steel blade. This is not a material defect and, with proper care, can partially protect the steel surface. Active orange rust, however, must be removed as soon as possible.
Sharpening the single-bevel edge
Yanagiba requires a different sharpening method from a standard European knife. Its edge must not be sharpened into a symmetrical “V”. When sharpening, the wide front bevel and the traditional geometry of the back of the blade must be respected.
For maintenance, we recommend high-quality water sharpening stones. If you are unsure about the correct procedure, use professional sharpening or attend a knife sharpening course.
Discover the precision of a traditional Yanagiba
A hand-forged Japanese knife for clean portioning of fish, sushi and sashimi.
View the YanagibaFrequently asked questions
What is a Yanagiba knife designed for?
Primarily for portioning raw fish and preparing smooth slices of sushi and sashimi.
Is this knife suitable for right-handed users?
Yes. This Yanagiba has a traditional right-handed single-bevel grind and a D-shaped handle designed primarily for the right hand.
Can a left-handed user use it comfortably?
We do not recommend it. The single-bevel grind affects blade tracking, so a left-handed user should choose a specially made left-handed version.
Is Kigami #2 steel stainless?
No. It is reactive carbon steel that requires hand washing, immediate drying and regular care.
What does the Kasumi finish mean?
Kasumi is a traditional matt finish resembling mist. It highlights the transition between the hard core and the softer iron layer.
Can the knife be used to cut bones or frozen foods?
No. The fine, hard edge is intended for soft boneless ingredients. Contact with bone or frozen food may damage the blade.
How should a Yanagiba be used correctly?
The blade is drawn towards you in one long, smooth stroke. The ingredient should not be cut using short sawing motions.
How is a single-bevel Yanagiba sharpened?
It is sharpened on water stones while preserving the traditional single-bevel geometry. The edge must not be re-ground into a symmetrical V-shaped profile.
Can the knife be washed in a dishwasher?
No. A dishwasher can damage both the carbon steel blade and the natural wooden handle. Always wash the knife by hand.
Is patina formation on the blade normal?
Yes. Grey, blue or darker patina is a natural reaction of carbon steel. It is not the same as active orange rust.
Additional parameters
| Category: | Kitchen Knives – High-Quality Knives for Precise and Comfortable Cooking |
|---|---|
| Warranty: | 2 years |
| Weight: | 0.15 kg |
| EAN: | 4582226392368 |
| ? délka ostří: | 201-250 mm |
| typ rukojeti (střenky): | D rukojeť |
| typ nože: | Yanagiba / Sashimi |
| production: | Japan |
Kanetsune Seki – Kitasho Co., Ltd.
Traditional Japanese knives and cutting tools from Seki in Gifu Prefecture. Kanetsune Seki combines the history of Japanese blades, quality steels, precise sharpening and practical design for cooks, collectors and outdoor use.
Kanetsune Seki Japanese knives from the city of blades
Kanetsune Seki is a Japanese brand of knives and cutting tools by Kitasho Co., Ltd., based in Seki, Gifu Prefecture. Seki is one of Japan’s best-known blade-making centres and has been associated for centuries with samurai swords, kitchen knives, scissors and other blades.
Kitasho Co., Ltd. was founded in 1964, while the family roots in knife-related production, distribution and trade date, according to the brand, back to 1930. Kanetsune Seki follows both the long tradition of Seki and the experience of Japanese blades as practical working tools.
The Kanetsune range includes kitchen knives, outdoor knives, pocket knives, hunting knives, scissors and other cutting tools. In the kitchen category you will find traditional and universal shapes such as Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised models.
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Seki tradition
Seki is a historic centre of Japanese blade-making, associated with swords, kitchen knives, scissors and many other blades.
Kitasho Co., Ltd.
A Japanese company founded in 1964, with roots in knife goods trading dating back to 1930.
Kitchen knives
Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other shapes for home and more demanding kitchen work.
Wide range
In addition to kitchen knives, the brand also offers outdoor, pocket and hunting knives, scissors and other cutting tools.
Kanetsune Seki brand overview
| Area | Information |
|---|---|
| Brand | Kanetsune Seki |
| Company | Kitasho Co., Ltd. |
| Origin | Seki, Gifu Prefecture, Japan |
| Company founded | 1964 |
| Roots in knife goods trade | since 1930 |
| Focus | Kitchen knives, outdoor knives, pocket knives, hunting knives, scissors and cutting tools |
| Kitchen shapes | Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised models |
| Materials by series | Stainless steels, multi-layer blades, Damascus constructions and traditional carbon steels |
| Selected steels in the range | VG-10, SG2, Aogami, Shirogami and other materials depending on the specific series |
Which Kanetsune Seki knife should you choose?
| Knife type | Suitable use | Who it suits |
|---|---|---|
| Gyuto | Universal chef’s knife for meat, vegetables, fruit, herbs and longer slicing strokes. | For customers who want one main Japanese chef’s knife. |
| Santoku | Versatile cutting of meat, fish, vegetables and fruit in a home kitchen. | For users looking for an easy-to-control all-purpose knife. |
| Nakiri | Precise vegetable, herb and fruit cutting and moving ingredients from the board. | For vegetable lovers and fans of Japanese ingredient preparation. |
| Deba / Ko-Deba | Fish work, cleaning, portioning and specialised kitchen preparation. | For customers who want to work with fish in a more traditional Japanese way. |
| Petty | Small vegetables, fruit, precise cuts, trimming and quick kitchen tasks. | As a practical companion to a Gyuto or Santoku. |
Selection recommendation
If you are choosing your first Kanetsune knife, start with a universal Santoku or Gyuto. If you already have a main chef’s knife, add a Nakiri for vegetables, a Petty for precise cuts or a Deba / Ko-Deba for fish work.
Selected Kanetsune series and products on Dellinger.cz
| Product or series | Code / series | Characteristics | Price from |
|---|---|---|---|
| Japanese Gyuto/Chef knife 210 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-957 | Universal chef’s knife from the KC-950 Tsuchime series with DSR-1K6 steel. | 1 699 Kč |
| Japanese Santoku knife 165 mm Kanetsune KC-950 Tsuchime Series | KNTN-KC-952 | Versatile Santoku with Tsuchime surface and Japanese DSR-1K6 stainless steel. | 1 399 Kč |
| Japanese Gyuto knife 210 mm Kanetsune KC-200 Series | KNTN-KC-202 | Gyuto with a VG-10 core placed between 33 layers of Damascus steel. | 3 177 Kč |
| Japanese Santoku knife 165 mm Kanetsune Tsuchime VG-1 Series Mirror Polish | KNTN-KC-943 | Santoku with VG-1 stainless steel core SUS410 cladding and Tsuchime surface. | 2 799 Kč |
Craftsmanship and materials
Kanetsune Seki knives combine modern manufacturing precision with attention to blade geometry, edge grinding, knife balance and comfortable grip. Individual series differ in blade construction, steel type, hardness, edge shape and handle material.
The range includes stainless steels for easier maintenance, multi-layer blades, Damascus constructions and traditional carbon steels. Selected models use materials such as VG-10, SG2, Aogami or Shirogami, valued for sharpness, hardness and the ability to take a very fine edge.
Handles differ by model series. Kanetsune uses both traditional Japanese wooden handles and more modern Western-style constructions. Selected knives feature materials such as magnolia, rosewood, pakka wood or composite materials.
Care for Kanetsune Seki knives
As with most quality Japanese knives, proper maintenance is important. We recommend washing Kanetsune knives by hand, drying them immediately after use and not storing them loose in a drawer without edge protection. Carbon and multi-layer blades should be protected from moisture.
- Hand washing: do not wash the knives in a dishwasher and dry them immediately after use.
- Suitable cutting board: use a wooden or high-quality plastic board, not glass, stone or ceramic.
- No hard ingredients: do not use Japanese kitchen knives on bones, hard or frozen foods unless they are explicitly designed for it.
- Edge protection: use a sheath, saya, magnetic holder, block or edge guard.
- Sharpening: water sharpening stones are ideal for maintaining sharpness.
- Blade oil: for more sensitive blades and longer storage, use a very thin layer of protective oil.
Kitchen knives
Need advice choosing a Kanetsune knife?
We will be happy to help you choose the right shape, steel, sharpening method and accessories for caring for a Japanese knife. Contact us at +420 702 049 048, Mon - Fri, 7:30 - 16:00.
Frequently asked questions about Kanetsune Seki
1. Where does the Kanetsune Seki brand come from?
Kanetsune Seki comes from Seki in Gifu Prefecture, Japan.
2. Who is behind Kanetsune Seki?
The brand is backed by Kitasho Co., Ltd., founded in 1964.
3. Why is Seki important?
Seki is one of Japan’s best-known blade-making centres and has been associated for centuries with swords, kitchen knives, scissors and blades.
4. What types of kitchen knives does Kanetsune offer?
The range includes Gyuto, Santoku, Nakiri, Deba, Usuba, Petty and other specialised Japanese shapes.
5. Does Kanetsune offer only kitchen knives?
No. In addition to kitchen knives, it also produces outdoor, pocket and hunting knives, scissors and other cutting tools.
6. What steels appear in Kanetsune knives?
Depending on the series, the range includes stainless steels, multi-layer blades, Damascus constructions and traditional carbon steels. Selected models use VG-10, SG2, Aogami or Shirogami.
7. Are Kanetsune knives dishwasher safe?
No. Quality Japanese knives should be washed by hand, dried immediately and stored with protected edges.
8. How should Kanetsune knives be sharpened?
Water sharpening stones are ideal for maintaining sharpness. Depending on the knife and steel, a suitable ceramic or diamond honing rod can also be used for fine maintenance between sharpenings.
9. Who are Kanetsune knives suitable for?
For home cooks, professionals, lovers of Japanese knives and collectors looking for functional cutting performance, traditional character and a wide choice of models.
10. Which Kanetsune knife should I choose first?
As a first knife, we recommend a universal Santoku or Gyuto. Nakiri is mainly for vegetables, Petty for smaller ingredients and Deba / Ko-Deba for fish work.
| Manufacturing company : | KITASHO CO., LTD. |
|---|---|
| Address : | 5-1-11 Sakae Machi |
| E-mail : | aiba@kt-kitasho.co.jp |
| EU representative of the manufacturer : | Dellinger s.r.o. |
| Address of the EU representative : | Rižská 1580/7, 102 00 Praha |
| Email of the EU representative : | saleseu@dellinger.cz |