Knife Samurai Kaiju Stonewash Yanagiba 9.4"/240 mm, AUS-8 HRC-59

The Samura Kaiju 240 mm Yanagiba is a kitchen knife designed for preparing sushi, sashimi, rolls and thin slicing of fish, meat and delicatessen products.

The long, thin blade made of Japanese AUS-8 Hammered steel helps create a clean continuous cut without unnecessary effort.

━━━━━━━━━━━━━━━━━━

Brief
Samura Kaiju 240 mm Yanagiba knife made of AUS-8 Hammered steel, with 58–59 HRC hardness, double-bevel edge and red pakkawood handle.

━━━━━━━━━━━━━━━━━━

Functionality
The knife is suitable for thin slicing of raw fish and preparing sushi, sashimi and rolls.

The 240 mm long blade allows an even cut in one motion and careful work with fish or meat fillets.

Yanagiba Kaiju can be used as a Japanese alternative to a European slicer.

The knife is convenient for slicing delicacies, deli products and other foods into thin pieces.

━━━━━━━━━━━━━━━━━━

Materials
The blade is made of Japanese AUS-8 Hammered steel with a hardness of 58–59 HRC.

The steel holds its working sharpness well and is suitable for regular use.

The double-bevel edge makes the knife familiar and convenient for standard cutting techniques.

The handle is made of red pakkawood — a durable material that feels pleasant in the hand.

━━━━━━━━━━━━━━━━━━

Care
Hand washing is recommended, followed by immediate drying after use.

Dishwasher cleaning is not recommended.

To preserve sharpness, use a suitable cutting board and store the knife separately from other metal objects.

━━━━━━━━━━━━━━━━━━

Ergonomics
The long, thin blade helps guide the cut smoothly and precisely.

The red pakkawood handle sits comfortably in the hand and provides confident control.

The thin blade reduces resistance and makes slicing easy even during prolonged work.