Samura KAIJU Kitchen Knife Yanagiba 240mm AUS-8 Japanese Steel 59 HRC

The Samura KAIJU Kitchen Knife Yanagiba 240mm is a specialized culinary tool designed for precision tasks in both home and professional kitchens. Forged from high-performance AUS-8 Japanese hammered steel with a hardness of 58 HRC, it features a long and narrow blade that delivers exceptionally clean and smooth cuts. Combining traditional Japanese knife craftsmanship with modern manufacturing techniques, this kitchen knife offers a classical silhouette, a polished edge, and an ergonomic pakka wood handle for a secure and comfortable grip during extended food preparation sessions.

Advantages

This specialized slicing knife stands out due to its high-quality Japanese single-layered hammered steel, which provides enhanced anticorrosion properties and protects the blade from rusting. The blade undergoes a quenching process that helps maintain the flawless sharpness of the cutting edge with a 15-degree angle for extended periods. Thanks to its full-tang construction, the knife resists heavy workloads and ensures long-lasting durability. The unique nielloed surface finish combined with a wooden handle adds a striking visual appeal that complements any modern or traditional kitchen interior.

Suitable for

• Slicing raw fish for sushi and sashimi
• Preparing traditional Japanese rolls
• Thinly slicing gourmet foods and delicate ingredients
• General slicing tasks for home cooking enthusiasts and professional chefs

When it may not be suitable

This knife is not designed for heavy-duty tasks such as chopping through bones, frozen foods, or extremely hard root vegetables, as these actions can damage the fine cutting edge. Additionally, users who prefer short utility blades or dishwasher-safe kitchen tools may find the specialized length and hand-wash requirement less convenient for everyday casual use.

Key specifications

• Blade material: AUS-8 Hammered steel
• Blade hardness: 58 HRC
• Blade length: 240 mm
• Total length: 370 mm
• Blade thickness: 1.1 mm
• Handle material: Pakka wood
• Net weight: 171 g

How to use

To achieve the best results when preparing sushi, sashimi, or other gourmet dishes, guide the long blade of the Yanagiba knife through the ingredient in a single, smooth sliding motion rather than a downward chopping stroke. Keep the blade clean and dry during use to maintain smooth contact with delicate foods. Always use a wooden or plastic cutting board to protect the fine edge from premature dulling.

What to consider before purchase

• Ensure you are comfortable maintaining and hand-washing a long 240 mm specialized Japanese-style blade.
• Confirm that your kitchen storage accommodates a full-tang knife with a 370 mm total length.
• Note that this knife is optimized primarily for slicing boneless ingredients rather than general heavy chopping.

Usage recommendations: Hand wash the knife immediately after every use with mild detergent and warm water, then dry it thoroughly with a soft cloth before storing. Avoid soaking the wooden handle in water and refrain from using abrasive sponges or putting the knife in a dishwasher to preserve the blade finish and handle integrity.