Product description

The Kai PRO 9.5-inch Yanagiba is a specialist Japanese slicing knife intended to produce long, even slices of raw fish for sushi and sashimi. The package includes the knife itself and access to complimentary sharpening and honing support from the manufacturer.

The blade measures 9.5 inches and is forged from German DIN1.4116 stainless steel. That alloy is finished to resist corrosion and wear, and the factory edge is configured as a single-bevel profile at about a 16-degree face angle, designed to ease sharpening and to glide through delicate flesh.

The handle is moulded POM (polyoxymethylene), ergonomically contoured and secured with rivets to a full-tang construction for balance and control. The knife is meant to give a solid, confident grip during long slicing motions and to suit both professional kitchen use and serious home cooks.

Kai traces its roots to Seki City and draws on decades of cutlery production to deliver accessible professional tools. The PRO line emphasizes durable materials, practical geometry for sashimi work, and customer support in the form of free sharpening and honing if you need to refresh the edge.

Pros

Long, narrow blade tailored for sashimi slicing
Corrosion‑resistant DIN1.4116 stainless steel
Comfortable riveted POM handle with full tang

Cons

Some examples show a pronounced secondary bevel
Edge retention is modest compared with high‑end steels
Not always true razor single‑bevel out of the box

VerdictThe Kai PRO 9.5-inch Yanagiba is geared toward chefs and home cooks who need a long, narrow blade for sashimi and delicate slicing. It offers corrosion-resistant DIN1.4116 steel and a comfortable riveted POM handle with full tang stability. In practice it cuts well for presentation work, but some examples show a noticeable secondary bevel and only modest edge longevity compared with higher-end car

Customer reviews

Alan Lima 5/5

Expected better edge life

Well made for the style, but it never became as sharp or durable as I hoped. Looks are nice, but for a true performance Yanagiba choose carbon or VG-10.
Luiz 3/5

Good build, awkward handle

Solid quality overall, but the handle shape didn’t fit my hand comfortably.
marshal d. 5/5

Sharp and handy

Very useful in the kitchen and slices cleanly.
Brandon 2/5

Yanagiba-style blade with compromises

Bought out of curiosity. The hollowed urasuki is barely noticeable and the real problem is a thick secondary bevel around 25–30°, not shown in photos.

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More customer reviews

Alan Lima 5/5

Expected better edge life

Well made for the style, but it never became as sharp or durable as I hoped. Looks are nice, but for a true performance Yanagiba choose carbon or VG-10.

Luiz 3/5

Good build, awkward handle

Solid quality overall, but the handle shape didn’t fit my hand comfortably.

marshal d. 5/5

Sharp and handy

Very useful in the kitchen and slices cleanly.

Brandon 2/5

Yanagiba-style blade with compromises

Bought out of curiosity. The hollowed urasuki is barely noticeable and the real problem is a thick secondary bevel around 25–30°, not shown in photos.