---
product_id: 1766381
title: "Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch"
brand: "kai"
price: "€ 84.31"
currency: EUR
in_stock: true
reviews_count: 8
category: "Kai"
url: https://www.desertcart.fr/products/1766381-kai-wasabi-black-yanagiba-knife-8-1-4-inch
store_origin: FR
region: France
---

# 9-inch ultra-thin blade Traditional d-shaped polypropylene handle High-carbon stainless steel Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch

**Brand:** kai
**Price:** € 84.31
**Availability:** ✅ In Stock

## Summary

> 🔪 Slice like a sushi master — precision, tradition, and edge that lasts!

## Quick Answers

- **What is this?** Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch by kai
- **How much does it cost?** € 84.31 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fr](https://www.desertcart.fr/products/1766381-kai-wasabi-black-yanagiba-knife-8-1-4-inch)

## Best For

- kai enthusiasts

## Why This Product

- Trusted kai brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Comfort Meets Control:** Ergonomic d-shaped handle with polypropylene and bamboo powder blend ensures fatigue-free, secure grip during extended prep.
- • **Precision Sushi Slicing:** Long, razor-sharp 9-inch Yanagiba blade designed for effortless, ultra-thin cuts of sashimi and sushi.
- • **Enduring Edge Performance:** Crafted from Daido 1K6 high-carbon stainless steel for superior edge retention and corrosion resistance.
- • **Authentic Japanese Craftsmanship:** Made in Seki City, Japan — the historic heart of sword and knife making, blending tradition with modern materials.
- • **Beginner-Friendly & Pro-Approved:** Perfect for honing your sharpening skills with a forgiving stainless steel blade that balances performance and maintenance.

## Overview

The Kai Wasabi Black Yanagiba Knife features a 9-inch high-carbon stainless steel blade engineered for ultra-thin slicing, ideal for sushi and sashimi. Made in Japan’s renowned Seki City, it combines traditional Japanese blade geometry with a modern, ergonomic polypropylene handle infused with bamboo powder. This knife offers excellent edge retention, corrosion resistance, and a comfortable grip, making it a top choice for both aspiring chefs and seasoned professionals seeking authentic performance at an exceptional value.

## 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.

Review: Quality FAR exceeds price! - Considering I've been an avid knife collector for quite some time and the fact that I also sharpen knives professionally, I consider myself a bit of a knife snob at this point. That being said, I honestly wasn't expecting very much when I saw these kitchen knives at a price of less than $30 per knife. I am very familiar with KAI and the fact that they also manufacture Zero Tolerance, Kershaw, and Shun knives, which was honestly probably the only reason that prompted me to pull the trigger on these knives and give them a try. Boy was I surprised!!! 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.
Review: For a tenth of the cost I got my kinks out. It's worth the 4-5 star rating. - It's a great beginner's knife to practice on your sharpening stones (whetstones). I bought this knife for the explicit purpose of practicing sharpening on whetstone -- and for that matter I bought a cheap set of stones to match this cheap knife! Why? So when I buy the $300 knife and the $100 stone I will not harm either the knife or the stone. And so on, until one upgrades to $1000 knife and .. so on. It's stainless and that means you don't really need to pay attention to it. If you are going buy a real carbon steel yanagiba you BETTER pay attention to that. It will require you to hone it, wash it, dry it, all that without a moment of laziness. You can't toss it in the sink and come back to it later. You can just toss the knife anywhere. You can't treat a $300 or $1000 knife like that. It will hate you. It will hate you so bad it will rust on you, dull on you, and take your money and make you cry. BUT, hey, if you buy this $30 knife to practice, and to get all that neglect out of your system, you will be ready when you finally get that $300+ product that you have always wanted. Make sure you practice 15 degree blade angle on the whetstone. Make sure you validate how well you have done your sharpening on a piece of fish. Stainless is softer steel than carbon steel so you will need to keep this sharpened more regularly which, hey, hones your skills! Carbon steel will stay sharp longer but will rust sooner if not careful so don't let it rust. But carbon steel can be made a lot sharper on a whetstone than stainless steel. But stainless steel gives me that laziness buffer if say I want to eat the fish instead of washing my knife, I can toss this stainless blade aside and eat my meal before I go back to washing it. Or watch some TV then go wash the knife. Or wait until tomorrow. Don't ever do that to a carbon steel blade. So, this blade served the purpose of inexpensive Yanagiba practice -- sharpening and using. It helps you get all your kinks out and train you how to take care of a blade like this. This blade 8.5 inches long and a typical carbon blade yanagiba is 10 inches long or even 12 inches. The longer it is the harder it is to use properly. Remember you can only pull back on the blade as you cut instead of pushing down. You can only cut with one motion with Yanagiba--pulling back from heel to tip. That's why the blade is so long--to give you a long cutting edge for without you slicing back and forth like sawing a piece of meat. I give it 5-stars because I love the purpose it served. The knife itself is not that great of a knife. Again, it's a generic stainless steel blade on generic material without much artisan involvement. Probably machine made from end to end. The knife I got was slightly bent and slightly tilted. But hey, what do you expect out of a $30 machine-made knife vs a $300 (at bare minimum starter basic) carbon steel yanagiba? For a tenth of the cost I got my kinks out. It's worth the 4-5 star rating.

## Features

- 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.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #83,778 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #25 in Usuba & Nakiri Knives |
| Blade Edge | Asian Cutlery |
| Blade Length | 9 Inches |
| Blade Material | Stainless Steel |
| Brand | Kai |
| Color | Black |
| Customer Reviews | 4.5 out of 5 stars 3,523 Reviews |
| Handle Material | Stainless,Stainless Steel,Polypropylene,High-carbon |

## Product Details

- **Blade Material:** Stainless Steel
- **Brand:** Kai
- **Color:** Black
- **Handle Material:** Stainless,Stainless Steel,Polypropylene,High-carbon
- **Blade Edge:** Asian Cutlery

## Images

![Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch - Image 1](https://m.media-amazon.com/images/I/71VdBo6rRfL.jpg)

## Available Options

This product comes in different **Size, Style** options.

## Questions & Answers

**Q: Is this made in Japan or China?**
A: Made in Japan

**Q: These type of knives are usually ground for right handed cooks (single vs double bevel). Any lefties using these?**
A: I am left handed.  The single bevel grind you are referring to is what's called a "chisel-grind", and as such are designed with either right-hand specific, or left-hand specific users in mind.  Only the Deba, Usuba, and Yanagiba knives from the Wasabi line are chisel-ground (right handed orientation).  All of the other knives from Wasabi are made with a standard 50/50 grind and will be suitable for left-handed users like myself.  Hope this helps.

**Q: is this a forged knife ?**
A: Japanese knives by the larger companies are by and large stamped.  However, the quality of the steel they use, fit and finish, and meticulous attention to detail make this distinction pretty much moot when it comes to the quality of their knives. Anybody who has used a Japanese knife by any of the well-known brands can tell you their knives are incredible, regardless of whether they were forged or not.

**Q: Anyone else had problems with rust? I hand-washed and left this knife on a drying pad for a week, now it's got rust spots all over.**
A: First you are not respecting your tools.  Knives, all knives need and deserve care.  Hand wash, then hand dry. Store in a sheath or in a drawer away from moisture. Wipe with a thin coat of olive oil if you wish. 

I own the 8" Deba with the bamboo colored handle for over 10 years, it is still sharp and never spotted or rusted. It is made with ultra high carbon Molybdenum steel. So it can get spots, but I take care of my things so I never had an issue. Btw, I'm a 21 year veteran chef.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Quality FAR exceeds price!
*by D***N on December 2, 2016*

Considering I've been an avid knife collector for quite some time and the fact that I also sharpen knives professionally, I consider myself a bit of a knife snob at this point. That being said, I honestly wasn't expecting very much when I saw these kitchen knives at a price of less than $30 per knife. I am very familiar with KAI and the fact that they also manufacture Zero Tolerance, Kershaw, and Shun knives, which was honestly probably the only reason that prompted me to pull the trigger on these knives and give them a try. Boy was I surprised!!! 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.

### ⭐⭐⭐⭐⭐ For a tenth of the cost I got my kinks out. It's worth the 4-5 star rating.
*by C***W on December 20, 2015*

It's a great beginner's knife to practice on your sharpening stones (whetstones). I bought this knife for the explicit purpose of practicing sharpening on whetstone -- and for that matter I bought a cheap set of stones to match this cheap knife! Why? So when I buy the $300 knife and the $100 stone I will not harm either the knife or the stone. And so on, until one upgrades to $1000 knife and .. so on. It's stainless and that means you don't really need to pay attention to it. If you are going buy a real carbon steel yanagiba you BETTER pay attention to that. It will require you to hone it, wash it, dry it, all that without a moment of laziness. You can't toss it in the sink and come back to it later. You can just toss the knife anywhere. You can't treat a $300 or $1000 knife like that. It will hate you. It will hate you so bad it will rust on you, dull on you, and take your money and make you cry. BUT, hey, if you buy this $30 knife to practice, and to get all that neglect out of your system, you will be ready when you finally get that $300+ product that you have always wanted. Make sure you practice 15 degree blade angle on the whetstone. Make sure you validate how well you have done your sharpening on a piece of fish. Stainless is softer steel than carbon steel so you will need to keep this sharpened more regularly which, hey, hones your skills! Carbon steel will stay sharp longer but will rust sooner if not careful so don't let it rust. But carbon steel can be made a lot sharper on a whetstone than stainless steel. But stainless steel gives me that laziness buffer if say I want to eat the fish instead of washing my knife, I can toss this stainless blade aside and eat my meal before I go back to washing it. Or watch some TV then go wash the knife. Or wait until tomorrow. Don't ever do that to a carbon steel blade. So, this blade served the purpose of inexpensive Yanagiba practice -- sharpening and using. It helps you get all your kinks out and train you how to take care of a blade like this. This blade 8.5 inches long and a typical carbon blade yanagiba is 10 inches long or even 12 inches. The longer it is the harder it is to use properly. Remember you can only pull back on the blade as you cut instead of pushing down. You can only cut with one motion with Yanagiba--pulling back from heel to tip. That's why the blade is so long--to give you a long cutting edge for without you slicing back and forth like sawing a piece of meat. I give it 5-stars because I love the purpose it served. The knife itself is not that great of a knife. Again, it's a generic stainless steel blade on generic material without much artisan involvement. Probably machine made from end to end. The knife I got was slightly bent and slightly tilted. But hey, what do you expect out of a $30 machine-made knife vs a $300 (at bare minimum starter basic) carbon steel yanagiba? For a tenth of the cost I got my kinks out. It's worth the 4-5 star rating.

### ⭐⭐⭐⭐⭐ Hard to beat at this price point
*by J***O on January 27, 2025*

The five stars factors in the price point, so not saying these knives perform as well as a $300+ knife. I ordered the Nakiri, the Deba, and the Yanagiba because I wanted to start experimenting with Japanese style knives without jumping into the deep end of the pool right away and spending thousands of dollars. These are great, arrived as described and I couldn't be happier. The Nakiri is the perfect veggie chopper/slicer, and I've already prepared multiple sashimi platters at home with perfect, restaurant quality glassy cut edges. Mine were factory sharp out of the box, didn't need immediate sharpening at all and I have just used a quality steel for honing so far. Haven't needed to use a whetstone yet. I saw a confused review claiming that the Nakiri was single beveled like a Usuba. Mine is double beveled as a Nakiri should be and was quite sharp out of the box. The carbon steel seems quality, mine have held their edge with regular honing so far. I would equate the reviews claiming rust/corrosion spots and chipping to misuse and/or neglect. Some people just shouldn't have nice things.

## Frequently Bought Together

- Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch
- 2 Pack Bamboo Sushi Rolling Mat, Sushi roll maker, Sushi bazooka,Sushi making kit, Bamboo Sushi Rolling Mat,Sushi maker(9.5" x 9.6")

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*Product available on Desertcart France*
*Store origin: FR*
*Last updated: 2026-02-01*