Kai Wasabi Black Yanagiba 6724Y – 24 cm Japanese Professional Sushi & Sashimi Knife

The Kai Wasabi Black Yanagiba 6724Y is a professional Japanese knife designed for sushi, sashimi, and precise raw fish slicing. Manufactured in Japan by Kai Europe, it belongs to the well-known Wasabi Black series, highly appreciated for its balance of professional performance, hygiene, and excellent value for money.

With a long 24 cm (240 mm) blade, this Yanagiba is engineered for long, single-stroke slicing cuts, a fundamental technique in traditional Japanese cuisine. This slicing method avoids sawing motion and preserves the natural texture, structure, and appearance of fish, making it essential for high-quality sashimi preparation and sushi craftsmanship.

Yanagiba design – the Japanese precision slicing knife

The Yanagiba knife is one of the most iconic tools in Japanese cutlery. Its name means “willow blade,” referring to its long, slim, and elegant shape.

The Kai 6724Y is designed for:

• Long, single-motion slicing cuts
• Maximum precision in raw fish preparation
• Clean separation of fish fibers
• Professional sushi presentation quality

This makes it a preferred choice for sushi chefs and Japanese cuisine professionals.

Daido 1K6 Japanese stainless steel

The blade is made of Daido 1K6 stainless steel, a Japanese steel known for its excellent balance of:

• Corrosion resistance
• Easy sharpening
• Edge stability
• Long-term durability

With a hardness of approximately 58 HRC, the knife maintains a reliable edge suitable for frequent use in both professional kitchens and advanced home cooking environments.

Traditional single bevel edge (Japanese grind)

This knife features a traditional Japanese single bevel edge (shinogi-style grind).

Benefits of single bevel geometry:

• Extremely precise and clean cuts
• Reduced cutting resistance
• Better control over slicing direction
• Professional-level sushi bar finish

This edge type is one of the most important features of an authentic Japanese sushi and sashimi knife.

Wasabi Black handle – hygiene and ergonomic control

The handle is made from a blend of polypropylene and bamboo powder, a modern material developed by Kai.

Key benefits:

• High resistance to moisture
• Hygienic and easy-to-clean surface
• Secure grip even in wet conditions
• Ergonomic comfort for long use
• Seamless joint between blade and handle

This makes it ideal for both professional Japanese kitchens and advanced home cooks.

Balance and performance

Weighing approximately 108 g, the Kai Wasabi Black Yanagiba 6724Y offers:

• Excellent maneuverability
• Precise cutting control
• Reduced hand fatigue
• Traditional Japanese lightweight feel

It is optimized for long, smooth slicing movements required in sushi preparation.

Recommended use

This knife is designed for:

• Sushi preparation
• Sashimi slicing (salmon, tuna, white fish)
• Raw fish cutting
• Fine fish filleting
• Fish carpaccio
• Japanese cuisine techniques
• Professional sushi bars

Not recommended for bones, frozen food, or general heavy kitchen tasks.

High-value SEO keywords integrated

This product is strongly associated with search terms such as:

• Kai Wasabi Black Yanagiba 6724Y
• 24 cm Japanese sushi knife
• professional sashimi knife Japan
• Japanese single bevel Yanagiba knife
• sushi chef knife Japan professional
• Japanese fish slicing knife 240mm
• best knife for sashimi cutting
• authentic Japanese sushi knife
• Kai Yanagiba sushi knife review
• professional Japanese kitchen knife

Technical specifications

• Brand: Kai
• Series: Wasabi Black
• Model: 6724Y
• Knife type: Yanagiba (sushi & sashimi knife)
• Blade length: 24 cm (240 mm)
• Steel: Daido 1K6 stainless steel
• Hardness: 58 ±1 HRC
• Edge type: Japanese single bevel
• Handle: Polypropylene with bamboo powder
• Weight: approx. 108 g
• Country of manufacture: Japan
• Recommended use: sushi, sashimi, raw fish, precision slicing

Key advantages

✓ Made in Japan with professional craftsmanship
✓ Long blade ideal for sashimi slicing
✓ Traditional Japanese single bevel edge
✓ Excellent price-to-performance ratio
✓ Hygienic and ergonomic handle design
✓ Lightweight and perfectly balanced
✓ Suitable for professional sushi chefs
✓ Easy maintenance and corrosion resistance

FAQ – Frequently Asked Questions

What is a Yanagiba knife used for?

A Yanagiba is a traditional Japanese slicing knife used mainly for cutting raw fish for sushi and sashimi in long, clean strokes.

What is the Kai Wasabi Black 6724Y used for?

It is designed for professional slicing of raw fish, especially for sushi and sashimi preparation.

Why is the blade 24 cm long?

The long 24 cm blade allows smooth, single-stroke slicing, improving texture and presentation of fish.

Is this a professional knife?

Yes, it is designed for professional sushi chefs but also suitable for advanced home users.

Can it be used for meat or vegetables?

Yes, but it is optimized for fish. It should not be used on bones or frozen foods.

What is a single bevel edge?

It is a traditional Japanese grind sharpened mainly on one side, allowing extremely precise and clean slicing.

Is it suitable for beginners?

Yes, but basic knife skills are recommended due to its specialized design.

Is it dishwasher safe?

No. Hand washing is strongly recommended to preserve edge quality.

Is it rust-resistant?

Yes, thanks to Daido 1K6 stainless steel, though drying after use is recommended.

Why choose this knife?

Because it delivers authentic Japanese Yanagiba performance at an accessible price point within the Kai Wasabi Black range.