• Sale
  • Regular price $110.00

Blade Length: 100 mm
Steel: Shirogami #3
Handle: Japanese Magnolia
Ferrule: Water Buffalo Horn
HRC:  57-60
Bevel: Right

With a short blade that resembles a smaller yanagiba, the kaisaki was designed for preparing shellfish, but is now more often used for garnishes and smaller prep tasks.


  • After use, wash with warm water and a non-abrasive cloth or sponge and dish soap. Dry immediately and thoroughly to prevent rust from forming.
  • When cutting acidic ingredients (eg. rhubarb, onions, tomatoes), wipe or wash immediately after use.
  • Because this knife is made of carbon steel, it will eventually develop a patina, or oxidation, that will eventually help with rust prevention. Be aware that this looks like discolouration.
  • Never put this knife in the dishwasher! The high temperature will ruin the wood handle and may dull the blade!
  • Avoid hard ingredients like nuts, bones, and frozen foods. They may chip the edge.