--- product_id: 65587373 title: "Wasabi Black Yanagiba 21.0 cm blade length - polished 6A/1K6 stainless steel 58 (±1) HRC - black polypropylene handle - sushi knife, sashimi knife - Made in Japan" brand: "kai" price: "€ 146.22" currency: EUR in_stock: true reviews_count: 8 category: "Kai" url: https://www.desertcart.hr/products/65587373-wasabi-black-yanagiba-21-0-cm-blade-length-polished-6a store_origin: HR region: Croatia --- # 21 cm razor-sharp blade Ergonomic black polypropylene handle 58±1 HRC Rockwell hardness Wasabi Black Yanagiba 21.0 cm blade length - polished 6A/1K6 stainless steel 58 (±1) HRC - black polypropylene handle - sushi knife, sashimi knife - Made in Japan **Brand:** kai **Price:** € 146.22 **Availability:** ✅ In Stock ## Summary > 🗡️ Slice like a sushi master — own the edge that chefs swear by! ## Quick Answers - **What is this?** Wasabi Black Yanagiba 21.0 cm blade length - polished 6A/1K6 stainless steel 58 (±1) HRC - black polypropylene handle - sushi knife, sashimi knife - Made in Japan by kai - **How much does it cost?** € 146.22 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.hr](https://www.desertcart.hr/products/65587373-wasabi-black-yanagiba-21-0-cm-blade-length-polished-6a) ## 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 - • **Ergonomic Natural Grip:** Black polypropylene handle infused with bamboo powder offers comfort and superior control during extended use. - • **Samurai-Grade Sharpness:** 58±1 HRC polished 6A/1K6 stainless steel ensures enduring edge retention and effortless slicing. - • **Hygienic Seamless Design:** Handle fully encases the blade tang, preventing dirt buildup and simplifying cleaning for a pristine kitchen tool. - • **Heritage Meets Innovation:** Over 115 years of Japanese craftsmanship fused with modern materials for a knife that’s both timeless and cutting-edge. - • **Precision Slicing Mastery:** 21 cm single-edged Yanagiba blade crafted for flawless sushi and sashimi cuts. ## Overview The KAI Wasabi Black Yanagiba is a premium Japanese sushi knife featuring a 21 cm polished 6A/1K6 stainless steel blade with a Rockwell hardness of 58±1 HRC. Designed for precision slicing of fish, its single-edged blade and ergonomic black polypropylene handle infused with bamboo powder deliver unmatched sharpness, control, and durability. Crafted in Japan with over a century of expertise, this knife combines traditional samurai forging techniques with modern innovation, making it an essential tool for professional and aspiring chefs alike. ## Description From the manufacturer Wasabi Black Wasabi Black - Polished Blade, Black Handle: The knives developed in Japan, with a rust-proof polished stainless steel blade with 58±1 HRC hardness, give your kitchen a distinctive, Far Eastern flair. Unlike the traditional Japanese wooden handle, the black handle is not inserted, but completely surrounds the blade, so that the blade is firmly connected to the handle and on the other hand no dirt accumulates. Series of 17 blade shapes Hardness 58 (±1) HRC Black handle Rust-proof polished stainless steel blade Far Eastern flair Polished blade Wasabi Black Series 6710P, 6711S, 6715U, 6715C, 6720C, 6723C, 6716S, 6716N, 6723B, 6723L, 6761F, 6710D, 6715D, 6721D, 6715Y, 6721Y, 6724Y, 6600-BN, 679. 9 Japanese Blade Shapes I. SANTOKU Santoku translates to three benefits. The Santoku is the traditional Japanese shape for a utility knife, comparable to European chef's knives. The term three advantages derive from the universal application possibilities when cutting fish, meat and vegetables. II. NAKIRI Nakiri means translated: Vegetable Cutter The Nakiri blade shape is a traditional Japanese vegetable knife, which is mainly used for cutting all vegetables. Despite its hatchet shape, it is not suitable for cutting bones. III. Yanagiba Yanagiba means translated: Willow Leaf Blade The Yanagiba is used as a traditional Japanese slicing knife. Thanks to the narrow, long blade, the knife is particularly suitable for wafer-thin cuts, which are specially used in the sushi and sashimi kitchen. The knife guarantees an artistic - but above all also clean, smooth cut. Length and shape of the cutting edge allow a long, pulling cutting action. IV. DEBA Deba means protruding blade. The Deba is traditionally used as a Japanese hatchet. The sturdy, heavy knife has a strong, wide blade and has a one-sided cut. The front part of the blade is mainly used for filleting fish. The rear part of the blade is stronger and is used for cutting smaller chicken bones and bones. Care instructions KAI knives require a certain care, so that you can enjoy the knife and sharpness permanently. Before using our knives for the first time, you should rinse them with hot water. After each use of the knives, you should make sure that the knives are rinsed immediately after use without aggressive detergent and dried with a soft cloth. For your own protection, you should always wipe the knife from the back of the blade with a dishcloth or towel. Especially aggressive substances such as lemon juice should be rinsed immediately after use. Never put the knives in the dishwasher. This affects not only the material, but also the sharpness of the cutting edge. Do not use glass or granite plates as a cutting mat. These are easy to maintain, but ruin the cutting edge even with the hardest steel. Use only wooden boards (preferably head) or plastic cutting pads with medium strength. When cutting, always make sure that the blade does not hit hard materials. The blade may be damaged when cutting bones, frozen food or similar hard objects. For knives with a natural wood handle, you should make sure that they do not stay in the water for too long. Oil the handle with a little neutral vegetable oil from time to time. When storing the knives, make sure that the blade never comes into contact with other metallic objects. So you can avoid the cutting edge getting damaged. Store the knives either in a knife block, a wooden drawer insert, on a wall magnetic board or in a wooden sheath in the Japanese blade shapes. Sanding instructions Blades ground on one side a. First place the ground side of the blade on the whetstone. b. Start at the blade tip. Pull the knife at an angle of 45° over the whetstone by moving the blade toward and away from the body with light pressure. Repeat this process until a fine burr is felt. c. Turn the knife. Now place the hollow-ground blade side flat on the whetstone and continue grinding - but only approx. 1/10 as many times as you sanded the knife on the opposite side d. Rinse the knife and whetstone carefully with hot water. Before using the whetstone, it should be completely soaked in water for about 10 minutes. Please make sure that there is always a slight film of water on the surface of the stone during grinding. In this way, sufficient cooling is also ensured on the blade edge. a. Place one side of the blade on the whetstone b. Start at the blade tip. Pull the knife at an angle of approx. 15° over the whetstone by moving the blade toward and away from the body with light pressure. Repeat this process until a fine burr is felt c. Turn the knife and proceed to grinding the other side of the blade as described above. Make sure you use the same number of strokes on both sides. It is also important that the angle is always maintained so that a symmetrically ground blade is created d. Rinse knives and whetstone carefully with hot water Review: Extremely sharp - Very good quality Review: Sharpest knife I have ever owned. - I was a chef for more than twenty years and also owned a company that sharpened other chefs knives. In all that time this remains the sharpest knife I have ever bought. I actually shaved the back of my hand straight out of the packaging. The weight is good and handling exceptional for this style of knife. All that remains is to see how the steel holds up. Time will tell. ## Features - Discover the KAI Wasabi Black Yanagiba with a 21 cm blade made from high-quality 6A/1K6 stainless steel. The perfect combination of traditional Japanese craftsmanship and modern design, ensuring long-lasting sharpness and precision with a Rockwell hardness of 58 (±1) HRC. Ideal for demanding kitchen tasks. - The knife stands out with its ergonomically designed handle. The black polypropylene handle, enhanced with bamboo powder, provides an exceptionally natural feel. The polished blade, with its slight curve, allows for precise and comfortable cutting. - Ideal for Japanese cuisine, this Yanagiba features a single-edged blade and is masterful in slicing various types of fish, making it the perfect tool for sushi and sashimi. - Easy care and durability: The water-resistant handle of the knife prevents dirt from penetrating and facilitates cleaning. To maintain sharpness and quality, we recommend hand washing and regular sharpening with a suitable sharpening stone. - For over 115 years, KAI has represented fine Japanese craftsmanship, blending the tradition of Samurai forging with modern techniques. Since its founding in 1908 in Seki, Japan, KAI has evolved into a global company, embedding quality and precision in every knife. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B0016GZA3O | | Best Sellers Rank | 191,629 in Home & Kitchen ( See Top 100 in Home & Kitchen ) 2 in Sashimi Knives 3,537 in Cutlery (Home & Kitchen) | | Blade Colour | Silver | | Blade Edge | Plain | | Blade Material Type | High Carbon Stainless Steel | | Blade edge | Plain | | Blade length | 9 Inches | | Blade material | High Carbon Stainless Steel | | BladeLength | 9 Inches | | Brand | KAI | | Brand Name | KAI | | Colour | Black (Handle) / Stainless Steel Blade | | Construction Type | Stamped | | Country Of Origin | Japan | | Customer Reviews | 4.5 out of 5 stars 761 Reviews | | Global Trade Identification Number | 04901601464559 | | Handle Material | Stainless,Stainless Steel,Polypropylene,High-carbon | | Handle material | Stainless,Stainless Steel,Polypropylene,High-carbon | | Included Components | Knife | | Is the item dishwasher safe? | Yes | | Item Length | 13.25 Inches | | Item Type Name | Kai Wasabi Black Yanagiba Knife, 8.25 Inch, 6721Y | | Item Weight | 201.6 Grams | | Manufacturer | Kai | | Manufacturer Part Number | 6721.Y | | Material Type | Stainless Steel | | Model Number | 6721Y | | Size | 23 cm | | UPC | 885270362757 786173345826 097914386733 789542522194 | | Unit Count | 1.0 count | ## Product Details - **Blade edge:** Plain - **Blade material:** High Carbon Stainless Steel - **Brand:** KAI - **Colour:** Black (Handle) / Stainless Steel Blade - **Handle material:** Stainless,Stainless Steel,Polypropylene,High-carbon ## Images ![Wasabi Black Yanagiba 21.0 cm blade length - polished 6A/1K6 stainless steel 58 (±1) HRC - black polypropylene handle - sushi knife, sashimi knife - Made in Japan - Image 1](https://m.media-amazon.com/images/I/71VdBo6rRfL.jpg) ![Wasabi Black Yanagiba 21.0 cm blade length - polished 6A/1K6 stainless steel 58 (±1) HRC - black polypropylene handle - sushi knife, sashimi knife - Made in Japan - Image 2](https://m.media-amazon.com/images/I/51Fb53A0yCL.jpg) ![Wasabi Black Yanagiba 21.0 cm blade length - polished 6A/1K6 stainless steel 58 (±1) HRC - black polypropylene handle - sushi knife, sashimi knife - Made in Japan - Image 3](https://m.media-amazon.com/images/I/11FjYAxXoYL.jpg) ![Wasabi Black Yanagiba 21.0 cm blade length - polished 6A/1K6 stainless steel 58 (±1) HRC - black polypropylene handle - sushi knife, sashimi knife - Made in Japan - Image 4](https://m.media-amazon.com/images/I/91ZSEybGp+L.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 ### ⭐⭐⭐⭐⭐ Extremely sharp *by S***A on 9 August 2025* Very good quality ### ⭐⭐⭐⭐⭐ Sharpest knife I have ever owned. *by P***M on 1 August 2020* I was a chef for more than twenty years and also owned a company that sharpened other chefs knives. In all that time this remains the sharpest knife I have ever bought. I actually shaved the back of my hand straight out of the packaging. The weight is good and handling exceptional for this style of knife. All that remains is to see how the steel holds up. Time will tell. ### ⭐⭐⭐⭐⭐ KAI Wasabi Yanagiba Sushi/Sashimi knife *by R***A on 23 April 2025* The KAI Wasabi Yanagiba is an excellent knife for slicing pretty much anything from salmon to watermelon. Just make sure you buy a suitable guard for it as it is extremely sharp. In fact, the blade is so finely honed that you may not even feel it if you cut yourself! Be very careful indeed with this knife - it is not for amateurs. You won't find a better slicer/carver than this unless you are willing to pay two, three, or even four hundred pounds. ## 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") --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.hr/products/65587373-wasabi-black-yanagiba-21-0-cm-blade-length-polished-6a](https://www.desertcart.hr/products/65587373-wasabi-black-yanagiba-21-0-cm-blade-length-polished-6a) --- *Product available on Desertcart Croatia* *Store origin: HR* *Last updated: 2026-07-05*