{"product_id":"couteau-de-chef-japonnais-kai","title":"Traditional Japanese Yanagiba Knife - 4 Sizes 21-30cm","description":"\u003cstyle\u003e\n.aa-body{font-family:Georgia,serif;color:#1A1A1A;line-height:1.7;font-size:15px;max-width:760px;margin:0 auto;padding:1rem;background:#FAFAF7}\n.aa-body p{margin:0 0 1rem}\n.aa-intro{font-size:15px;margin-bottom:1.25rem}\n.aa-title{font-size:16px;font-weight:600;margin:1.75rem 0 .5rem;border-bottom:2px solid #FAC775;padding-bottom:4px;display:inline-block;letter-spacing:0.3px}\n.aa-sub{font-size:13px;color:#888;margin:0 0 1rem;font-style:italic}\n.aa-badge{display:inline-block;background:linear-gradient(135deg,#FAC775,#E8B040);color:#1A1A1A;font-size:10px;font-weight:700;padding:3px 10px;border-radius:14px;letter-spacing:1px;text-transform:uppercase;margin-left:6px}\n.aa-japan-badge{display:inline-block;background:linear-gradient(135deg,#C84B31,#8B2018);color:#fff;font-size:10px;font-weight:700;padding:3px 10px;border-radius:14px;letter-spacing:1px;text-transform:uppercase;margin-left:6px}\n.aa-grid4{display:grid;grid-template-columns:repeat(4,1fr);gap:8px;margin:1rem 0 1.25rem}\n.aa-ben{display:grid;grid-template-columns:repeat(2,1fr);gap:10px;margin:1.25rem 0}\n.aa-size{background:#fff;border:1px solid #d8d2c4;border-radius:6px;overflow:hidden;text-align:center}\n.aa-size-v{height:60px;background:linear-gradient(135deg,#1A1A1A,#3a3a3a);display:flex;align-items:center;justify-content:center;color:#FAC775;font-family:Georgia,serif;font-size:18px;font-weight:700;letter-spacing:0.5px}\n.aa-size-i{padding:8px 10px;border-top:1px solid #ebe5d6}\n.aa-size-n{font-family:Georgia,serif;font-size:12px;font-weight:700;color:#1A1A1A;margin-bottom:3px}\n.aa-size-d{font-size:10px;color:#555;line-height:1.4}\n.aa-mat{border-radius:6px;padding:1.25rem 1.5rem;margin:1.25rem 0;background:linear-gradient(135deg,#F5EFE6,#E8D8B8);border:1px solid #5C3A1E}\n.aa-mat h4{margin:0 0 .75rem;color:#5C3A1E;font-size:14px;font-family:Georgia,serif;letter-spacing:0.5px;text-transform:uppercase}\n.aa-mat p{font-size:13px;color:#3a2a18;line-height:1.7;margin:0 0 .6rem}\n.aa-mat p:last-child{margin:0}\n.aa-mat strong{color:#1A1A1A}\n.aa-b{background:#fff;border:1px solid #ebe5d6;border-radius:6px;padding:.95rem 1.1rem;display:flex;gap:10px;border-left:3px solid #FAC775}\n.aa-b .ic{font-size:18px;color:#C84B31;flex-shrink:0}\n.aa-b .tx{font-size:13px;line-height:1.5}\n.aa-b .tt{font-weight:700;color:#1A1A1A;font-family:Georgia,serif;margin-bottom:3px}\n.aa-b .ds{color:#555}\n.aa-des{background:#1A1A1A;border-radius:6px;padding:1.4rem 1.6rem;margin:1.25rem 0;color:#fff;border-left:4px solid #C84B31}\n.aa-des .t{font-weight:700;font-size:14px;margin:0 0 8px;color:#C84B31;letter-spacing:0.5px}\n.aa-des .x{font-size:13px;line-height:1.7;color:#e8e0d8}\n.aa-des .x strong{color:#FAC775}\n.aa-tip{background:#E8F4FA;border-left:4px solid #185FA5;border-radius:0 6px 6px 0;padding:1rem 1.25rem;margin:1.25rem 0}\n.aa-tip p{margin:0;color:#0a2a4a;font-size:13px}\n.aa-info{background:#F5EFE6;border-left:4px solid #5C3A1E;border-radius:0 6px 6px 0;padding:1rem 1.25rem;margin:1.25rem 0}\n.aa-info p{margin:0;color:#3a2a18;font-size:13px}\n.aa-wrn{background:#FFF5E8;border-left:4px solid #D89020;border-radius:0 6px 6px 0;padding:1rem 1.25rem;margin:1.25rem 0}\n.aa-wrn p{margin:0 0 .5rem;color:#5C3A00;font-size:13px}\n.aa-wrn p:last-child{margin:0}\n.aa-sp{background:#fff;border:1px solid #ebe5d6;border-radius:6px;padding:1.1rem 1.4rem;margin:1.25rem 0;overflow-x:auto}\n.aa-sp table{width:100%;border-collapse:collapse;font-size:13px}\n.aa-sp td{padding:8px 10px;border-bottom:1px solid #ebe5d6}\n.aa-sp td:first-child{font-weight:700;color:#1A1A1A;width:45%}\n.aa-gift{background:#FFF9E8;border:1px solid #FAC775;border-radius:6px;padding:1.1rem 1.4rem;margin:1.25rem 0;font-size:13px;color:#3a2a18;line-height:1.7}\n.aa-gift h4{margin:0 0 .5rem;color:#5C3A1E;font-family:Georgia,serif;font-size:14px;letter-spacing:0.5px;text-transform:uppercase}\n.aa-faq{margin:1.25rem 0}\n.aa-q{border-bottom:1px solid #ebe5d6;padding:.95rem 0}\n.aa-q:last-child{border-bottom:none}\n.aa-q summary{font-size:14px;font-weight:700;color:#1A1A1A;cursor:pointer;list-style:none;padding-right:20px;position:relative}\n.aa-q summary::after{content:\"+\";position:absolute;right:0;top:0;color:#FAC775;font-size:18px;font-weight:700}\n.aa-q[open] summary::after{content:\"−\"}\n.aa-a{font-size:13px;color:#3a3a3a;line-height:1.7;margin-top:.5rem}\n.aa-a strong{color:#1A1A1A}\n@media(max-width:480px){.aa-ben{grid-template-columns:1fr!important}.aa-grid4{grid-template-columns:repeat(2,1fr)!important}}\n\u003c\/style\u003e\n\n\u003cdiv class=\"aa-body\"\u003e\n\n\u003cp class=\"aa-intro\"\u003eDiscover the \u003cstrong\u003etraditional Japanese knife\u003c\/strong\u003e, inspired by the \u003cstrong\u003eyanagiba\u003c\/strong\u003e sashimi knives used for centuries in refined Japanese cuisine. This elongated knife with an \u003cstrong\u003easymmetrical blade\u003c\/strong\u003e is designed for \u003cstrong\u003esurgical precision\u003c\/strong\u003e cuts: raw fish slices for sashimi, fine vegetable strips, ultra-thin cutlets, cleanly sliced terrines. Its \u003cstrong\u003elong, thin blade\u003c\/strong\u003e cuts in a single pulling motion, without pressing or sawing — the authentic Japanese technique that preserves the integrity of the fibers and reveals the visual beauty of the food. Ergonomic and lightweight \u003cstrong\u003elight wood handle\u003c\/strong\u003e of Japanese tradition (14.5 cm), which perfectly balances the blade. Available in \u003cstrong\u003efour blade lengths\u003c\/strong\u003e (21, 24, 27 or 30 cm) to adapt to your preparations. A tool for \u003cstrong\u003epassionate cooks\u003c\/strong\u003e who want to take a qualitative step and discover the art of Japanese cutting. \u003cspan class=\"aa-japan-badge\"\u003eJapanese Tradition\u003c\/span\u003e \u003cspan class=\"aa-badge\"\u003e4 Sizes\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3 class=\"aa-title\"\u003e4 blade lengths to choose from\u003c\/h3\u003e\n\u003cp class=\"aa-sub\"\u003eThe longer the blade, the cleaner the cut in a single motion\u003c\/p\u003e\n\u003cdiv class=\"aa-grid4\"\u003e\n  \u003cdiv class=\"aa-size\"\u003e\n\u003cdiv class=\"aa-size-v\"\u003e21 cm\u003c\/div\u003e\n\u003cdiv class=\"aa-size-i\"\u003e\n\u003cdiv class=\"aa-size-n\"\u003eCompact\u003c\/div\u003e\n\u003cdiv class=\"aa-size-d\"\u003eIndividual sashimi, small fillets, thin vegetables\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"aa-size\"\u003e\n\u003cdiv class=\"aa-size-v\"\u003e24 cm\u003c\/div\u003e\n\u003cdiv class=\"aa-size-i\"\u003e\n\u003cdiv class=\"aa-size-n\"\u003eStandard\u003c\/div\u003e\n\u003cdiv class=\"aa-size-d\"\u003eVersatile daily use, reference format\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"aa-size\"\u003e\n\u003cdiv class=\"aa-size-v\"\u003e27 cm\u003c\/div\u003e\n\u003cdiv class=\"aa-size-i\"\u003e\n\u003cdiv class=\"aa-size-n\"\u003eComfort\u003c\/div\u003e\n\u003cdiv class=\"aa-size-d\"\u003eLarge fillets, terrines, sliced meats\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"aa-size\"\u003e\n\u003cdiv class=\"aa-size-v\"\u003e30 cm\u003c\/div\u003e\n\u003cdiv class=\"aa-size-i\"\u003e\n\u003cdiv class=\"aa-size-n\"\u003ePro\u003c\/div\u003e\n\u003cdiv class=\"aa-size-d\"\u003eChef's format for large, noble pieces\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"aa-mat\"\u003e\n  \u003ch4\u003eThe yanagiba: the emblematic tool of Japanese cuisine\u003c\/h4\u003e\n  \u003cp\u003eThe \u003cstrong\u003eyanagiba\u003c\/strong\u003e (柳刃, literally \"willow blade\") is one of the most emblematic knives of \u003cstrong\u003etraditional Japanese cuisine\u003c\/strong\u003e. Its characteristic silhouette — \u003cstrong\u003eelongated, narrow, slightly curved blade\u003c\/strong\u003e, sharpened on one side like Japanese swords — is designed for a very precise function: to \u003cstrong\u003eslice in a single continuous gesture\u003c\/strong\u003e, by pulling the blade towards oneself, without pressing or sawing the food.\u003c\/p\u003e\n  \u003cp\u003eThis cutting technique is essential for the \u003cstrong\u003epreparation of sashimi\u003c\/strong\u003e and sushi: by slicing in a single motion, the \u003cstrong\u003eintegrity of the fish fibers\u003c\/strong\u003e is preserved, the \u003cstrong\u003ecrushing of the flesh\u003c\/strong\u003e is avoided, and a \u003cstrong\u003eperfectly smooth cut surface\u003c\/strong\u003e is obtained, which reveals the natural beauty of the product. It is this quality of cut that distinguishes sashimi served in an authentic Japanese restaurant from that prepared with a classic Western knife — the difference is immediately visible and gustatory.\u003c\/p\u003e\n  \u003cp\u003eBeyond sashimi, the yanagiba excels in all \u003cstrong\u003eprecision cuts\u003c\/strong\u003e: beef carpaccio, Parma ham sliced on site, terrines, salmon gravlax, fine julienned vegetables, decorative fruits. It is a versatile chef's tool whenever clean cutting and careful presentation are concerned.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3 class=\"aa-title\"\u003eAdvantages of the Japanese knife\u003c\/h3\u003e\n\u003cdiv class=\"aa-ben\"\u003e\n  \u003cdiv class=\"aa-b\"\u003e\n\u003cspan class=\"ic\"\u003e◆\u003c\/span\u003e\u003cdiv class=\"tx\"\u003e\n\u003cdiv class=\"tt\"\u003eExceptional sharpness\u003c\/div\u003e\n\u003cdiv class=\"ds\"\u003eAsymmetrical Japanese-style sharpening for ultra-precise cutting.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"aa-b\"\u003e\n\u003cspan class=\"ic\"\u003e◆\u003c\/span\u003e\u003cdiv class=\"tx\"\u003e\n\u003cdiv class=\"tt\"\u003eThin and long blade\u003c\/div\u003e\n\u003cdiv class=\"ds\"\u003eCuts in a single pulling motion, without pressing or sawing.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"aa-b\"\u003e\n\u003cspan class=\"ic\"\u003e◆\u003c\/span\u003e\u003cdiv class=\"tx\"\u003e\n\u003cdiv class=\"tt\"\u003eErgonomic wooden handle\u003c\/div\u003e\n\u003cdiv class=\"ds\"\u003e14.5 cm for comfortable and secure grip, lightweight.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"aa-b\"\u003e\n\u003cspan class=\"ic\"\u003e◆\u003c\/span\u003e\u003cdiv class=\"tx\"\u003e\n\u003cdiv class=\"tt\"\u003ePerfect balance\u003c\/div\u003e\n\u003cdiv class=\"ds\"\u003eOptimized center of gravity for precision and endurance.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"aa-b\"\u003e\n\u003cspan class=\"ic\"\u003e◆\u003c\/span\u003e\u003cdiv class=\"tx\"\u003e\n\u003cdiv class=\"tt\"\u003e4 lengths available\u003c\/div\u003e\n\u003cdiv class=\"ds\"\u003eFrom 21 to 30 cm depending on your preparations and preferences.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n  \u003cdiv class=\"aa-b\"\u003e\n\u003cspan class=\"ic\"\u003e◆\u003c\/span\u003e\u003cdiv class=\"tx\"\u003e\n\u003cdiv class=\"tt\"\u003eAuthentic tradition\u003c\/div\u003e\n\u003cdiv class=\"ds\"\u003eInspired by Japanese yanagiba used for centuries.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"aa-des\"\u003e\n  \u003cdiv class=\"t\"\u003eTHE JAPANESE SPIRIT: CUTTING AS ART\u003c\/div\u003e\n  \u003cdiv class=\"x\"\u003eIn Japanese cuisine, the \u003cstrong\u003eact of cutting\u003c\/strong\u003e is not a mere technical step — it is a \u003cstrong\u003ediscipline in itself\u003c\/strong\u003e, taught for years to apprentice cooks (\u003cem\u003eitamae\u003c\/em\u003e) before they are allowed to handle raw fish for customers. The Japanese knife is the \u003cstrong\u003ecentral instrument\u003c\/strong\u003e of this learning: it extends the cook's hand, it transforms the gesture into art, it reveals or betrays the level of mastery according to the fineness of the cut obtained. This \u003cstrong\u003ephilosophy of precision\u003c\/strong\u003e contrasts with the more mechanical Western approach to the kitchen knife, a simple robust cutting tool. Adopting a Japanese knife in one's kitchen means embracing another \u003cstrong\u003ephilosophy of preparation\u003c\/strong\u003e: taking the time for the right gesture, valuing food through respectful cutting, transforming the routine of cutting into a \u003cstrong\u003emeditative moment\u003c\/strong\u003e. It is also recognizing that the final quality of a dish depends as much on the \u003cstrong\u003einvisible gestures\u003c\/strong\u003e of preparation as on cooking. A sashimi ruined by cutting will never be saved by seasoning.\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"aa-tip\"\u003e\n  \u003cp\u003e\u003cstrong\u003eJapanese cutting technique:\u003c\/strong\u003e hold the knife with a \u003cstrong\u003epinch grip\u003c\/strong\u003e (thumb and forefinger on the blade, other fingers on the handle) for maximum control. Place the tip of the blade on the food, then \u003cstrong\u003epull the blade towards you\u003c\/strong\u003e in a single continuous motion — never press or saw. Gravity and exceptional sharpness are enough to cut. For sashimi, use a \u003cstrong\u003e30° angle\u003c\/strong\u003e relative to the board for elegant beveled slices. Work on a \u003cstrong\u003ewooden board\u003c\/strong\u003e (not glass or stone, which damage the edge) and wipe the blade between each cut to preserve aesthetics. With a little practice, you will notice the difference from a classic knife from the first use.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"aa-info\"\u003e\n  \u003cp\u003e\u003cstrong\u003eCare:\u003c\/strong\u003e clean the blade \u003cstrong\u003eby hand\u003c\/strong\u003e immediately after use with a soft sponge and mild dish soap, then \u003cstrong\u003edry immediately\u003c\/strong\u003e to prevent oxidation. \u003cstrong\u003eNever put the knife in the dishwasher\u003c\/strong\u003e, which would damage the edge and the wooden handle. To preserve the wooden handle, occasionally apply a \u003cstrong\u003eneutral food-grade oil\u003c\/strong\u003e (food-grade linseed oil, mineral oil) with a soft cloth. Store the knife in a \u003cstrong\u003eknife block\u003c\/strong\u003e or a \u003cstrong\u003eprotective sheath\u003c\/strong\u003e — never loose in a drawer where the blade will be damaged against other utensils. Sharpen with a \u003cstrong\u003eJapanese whetstone\u003c\/strong\u003e every 2-3 months depending on use (a classic V-sharpener damages the asymmetrical sharpening characteristic of Japanese knives).\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"aa-wrn\"\u003e\n  \u003cp\u003e\u003cstrong\u003eUsage precautions:\u003c\/strong\u003e \u003cstrong\u003eextremely sharp\u003c\/strong\u003e knife intended for adult use only. \u003cstrong\u003eKeep out of reach of children.\u003c\/strong\u003e Handle with care — the thin, sharp blade of a Japanese knife cuts with the slightest carelessness. Always use a \u003cstrong\u003ewooden or food-grade plastic cutting board\u003c\/strong\u003e; never cut on glass, stone, ceramic, or stainless steel, which would chip the edge in a few uses.\u003c\/p\u003e\n  \u003cp\u003eDo not use for \u003cstrong\u003ebones, frozen foods, or very hard foods\u003c\/strong\u003e — the thinness of the blade is not designed for these uses, which require a butcher's knife or a cleaver. Improper use can chip or break the blade.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3 class=\"aa-title\"\u003eTechnical characteristics\u003c\/h3\u003e\n\u003cdiv class=\"aa-sp\"\u003e\n  \u003ctable\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct type\u003c\/td\u003e\n\u003ctd\u003eTraditional Japanese knife, yanagiba style\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSharpening\u003c\/td\u003e\n\u003ctd\u003eAsymmetrical (traditional Japanese style)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eHandle\u003c\/td\u003e\n\u003ctd\u003eLight wood of Japanese tradition, 14.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eAvailable blade lengths\u003c\/td\u003e\n\u003ctd\u003e21 cm \/ 24 cm \/ 27 cm \/ 30 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBlade thickness\u003c\/td\u003e\n\u003ctd\u003eProgressive from 3.5 mm to 0.4 mm\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eMain use\u003c\/td\u003e\n\u003ctd\u003eSashimi, sushi, precision cuts\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSecondary uses\u003c\/td\u003e\n\u003ctd\u003eCarpaccio, terrines, gravlax, thin meats, vegetables\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCutting technique\u003c\/td\u003e\n\u003ctd\u003ePulling in a single motion (no sawing)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eDishwasher compatibility\u003c\/td\u003e\n\u003ctd\u003eNo — hand wash only\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eRecommended sharpening\u003c\/td\u003e\n\u003ctd\u003eJapanese whetstone every 2-3 months\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eAudience\u003c\/td\u003e\n\u003ctd\u003ePassionate amateur cooks and professionals\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"aa-gift\"\u003e\n  \u003ch4\u003eThe gift for passionate cooks\u003c\/h4\u003e\n  \u003cp\u003eThe \u003cstrong\u003etraditional Japanese knife\u003c\/strong\u003e is an \u003cstrong\u003eexceptional gift\u003c\/strong\u003e for fine cuisine enthusiasts, Japanese gastronomy lovers, or cooks who want to take a qualitative step in their equipment. It is a \u003cstrong\u003etool that lasts for years\u003c\/strong\u003e and gradually becomes the privileged companion for careful preparations. Ideal for \u003cstrong\u003emajor birthdays\u003c\/strong\u003e, \u003cstrong\u003eFather's Day\u003c\/strong\u003e, \u003cstrong\u003eMother's Day\u003c\/strong\u003e, \u003cstrong\u003eweddings\u003c\/strong\u003e (especially for a couple who loves to cook), \u003cstrong\u003ehousewarmings\u003c\/strong\u003e, or \u003cstrong\u003eprofessional promotion gifts\u003c\/strong\u003e. Particularly suitable for \u003cstrong\u003efans of Asian cuisine\u003c\/strong\u003e, \u003cstrong\u003esushi\/sashimi enthusiasts\u003c\/strong\u003e, \u003cstrong\u003epassionate cooks\u003c\/strong\u003e who already have basic equipment and want to add a specialized exceptional tool. For a memorable gift, pair the knife with a \u003cstrong\u003enoble wooden cutting board\u003c\/strong\u003e, a \u003cstrong\u003eJapanese whetstone\u003c\/strong\u003e for sharpening, or a Japanese cookbook.\u003c\/p\u003e\n\u003c\/div\u003e\n\n\u003ch3 class=\"aa-title\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"aa-faq\"\u003e\n  \u003cdetails class=\"aa-q\"\u003e\u003csummary\u003eWhich blade length to choose from the 4?\u003c\/summary\u003e\u003cdiv class=\"aa-a\"\u003eThe choice depends on your main preparations. \u003cstrong\u003e21 cm\u003c\/strong\u003e: compact and manageable, ideal for starting with a Japanese knife and for small preparations (individual sashimi, thin vegetables). \u003cstrong\u003e24 cm\u003c\/strong\u003e: versatile standard size, the best compromise for daily use. \u003cstrong\u003e27 cm\u003c\/strong\u003e: comfort for large pieces (large fish fillets, terrines, whole ham). \u003cstrong\u003e30 cm\u003c\/strong\u003e: professional format for entire noble pieces. If you are unsure, the \u003cstrong\u003e24 cm\u003c\/strong\u003e remains the most universal choice for a first Japanese knife.\u003c\/div\u003e\u003c\/details\u003e\n  \u003cdetails class=\"aa-q\"\u003e\u003csummary\u003eWhat is the difference from a classic kitchen knife?\u003c\/summary\u003e\u003cdiv class=\"aa-a\"\u003eThe Japanese knife is distinguished by 3 characteristics: \u003cstrong\u003e(1) Asymmetrical sharpening\u003c\/strong\u003e (only one side of the blade is sharp, unlike Western knives which are symmetrically sharpened) allowing for a finer cut; \u003cstrong\u003e(2) Longer and thinner blade\u003c\/strong\u003e designed to slice in a single pulling motion, without pressing or sawing; \u003cstrong\u003e(3) Different cutting technique\u003c\/strong\u003e that prioritizes precision over force. It takes some time to adapt to fully enjoy its advantages, but the difference in results is immediate on fine cuts.\u003c\/div\u003e\u003c\/details\u003e\n  \u003cdetails class=\"aa-q\"\u003e\u003csummary\u003eIs the knife suitable for beginner use?\u003c\/summary\u003e\u003cdiv class=\"aa-a\"\u003eYes, but with an \u003cstrong\u003eadaptation period\u003c\/strong\u003e. The Japanese cutting technique (pulling in one motion) differs from the Western technique (pushing + sawing) — it takes a few weeks of regular use to master the correct gesture. Once mastered, the Japanese knife is \u003cstrong\u003emore precise and less tiring\u003c\/strong\u003e than its Western counterpart. For a beginner, we recommend starting with the \u003cstrong\u003e21 cm or 24 cm\u003c\/strong\u003e, which are more manageable. Avoid very hard or frozen foods that could chip the thin blade.\u003c\/div\u003e\u003c\/details\u003e\n  \u003cdetails class=\"aa-q\"\u003e\u003csummary\u003eHow do I care for the knife?\u003c\/summary\u003e\u003cdiv class=\"aa-a\"\u003eHand wash immediately after use with a soft sponge, then dry immediately. \u003cstrong\u003eNever put it in the dishwasher\u003c\/strong\u003e. The wooden handle should be occasionally treated with neutral food-grade oil. Store in a knife block or protective sheath — never loose in a drawer. \u003cstrong\u003eSharpen with a Japanese whetstone\u003c\/strong\u003e every 2-3 months depending on use (a classic V-sharpener damages the asymmetrical sharpening). With proper care, the knife can last for several decades.\u003c\/div\u003e\u003c\/details\u003e\n  \u003cdetails class=\"aa-q\"\u003e\u003csummary\u003eWhat kind of cutting board can it be used on?\u003c\/summary\u003e\u003cdiv class=\"aa-a\"\u003eOnly on a \u003cstrong\u003ewooden board\u003c\/strong\u003e (ideal) or \u003cstrong\u003efood-grade plastic\u003c\/strong\u003e (acceptable). \u003cstrong\u003eAbsolutely avoid\u003c\/strong\u003e glass, stone, ceramic, marble, or stainless steel boards, which would chip the edge in a few uses. Wood is preferred because it is \u003cstrong\u003egentle on the blade\u003c\/strong\u003e (preserving sharpness), naturally \u003cstrong\u003eantibacterial\u003c\/strong\u003e (woods like beech, maple, bamboo), and offers a more precise cutting surface.\u003c\/div\u003e\u003c\/details\u003e\n  \u003cdetails class=\"aa-q\"\u003e\u003csummary\u003eIs the knife dishwasher safe?\u003c\/summary\u003e\u003cdiv class=\"aa-a\"\u003eNo, \u003cstrong\u003eabsolutely not\u003c\/strong\u003e. The dishwasher is the enemy of the Japanese knife: (1) it \u003cstrong\u003edamages the edge\u003c\/strong\u003e due to impacts with other utensils; (2) the heat and aggressive detergents \u003cstrong\u003edamage the wooden handle\u003c\/strong\u003e; (3) prolonged drying can \u003cstrong\u003eoxidize the blade\u003c\/strong\u003e. Hand wash only, followed by immediate drying.\u003c\/div\u003e\u003c\/details\u003e\u003c\/details\u003e\n  \u003cdetails class=\"aa-q\"\u003e\u003csummary\u003eIs the knife a good gift?\u003c\/summary\u003e\u003cdiv class=\"aa-a\"\u003eIt is an \u003cstrong\u003eexceptional gift\u003c\/strong\u003e for fine cuisine enthusiasts, Japanese gastronomy lovers, or cooks who want to take their skills to the next level. A tool that lasts for years. Ideal for \u003cstrong\u003emajor birthdays\u003c\/strong\u003e, \u003cstrong\u003eFather's\/Mother's Day\u003c\/strong\u003e, \u003cstrong\u003eweddings\u003c\/strong\u003e, \u003cstrong\u003ehousewarmings\u003c\/strong\u003e. For a memorable gift, pair it with a noble wooden cutting board, a Japanese water stone, or a Japanese cookbook.\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[\n{\"@type\":\"Question\",\"name\":\"Which blade length to choose among the 4?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"21 cm: compact, ideal for beginners and small preparations. 24 cm: versatile standard, best everyday compromise. 27 cm: comfortable for large pieces. 30 cm: professional size for whole noble pieces. The 24 cm remains the universal choice for a first Japanese knife.\"}},\n{\"@type\":\"Question\",\"name\":\"Difference with a classic kitchen knife?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"3 differences: (1) Asymmetrical sharpening (only one sharp side) is finer; (2) Longer and thinner blade for slicing in one motion; (3) Slicing technique by pulling, not sawing. Superior precision, adaptation time needed.\"}},\n{\"@type\":\"Question\",\"name\":\"Is the knife suitable for a beginner?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes, with an adaptation period of a few weeks to integrate the Japanese pulling technique. Once mastered, it is more precise and less tiring than a Western knife. For beginners, 21 cm or 24 cm are more manageable. Avoid hard or frozen foods.\"}},\n{\"@type\":\"Question\",\"name\":\"How to care for the knife?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Hand wash immediately after use, immediate drying. Never put in the dishwasher. Wooden handle nourished with food-grade oil. Store in a block or sheath. Sharpen with a Japanese water stone every 2-3 months (no V-sharpener).\"}},\n{\"@type\":\"Question\",\"name\":\"On which cutting board can it be used?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Only on a wooden (ideal) or food-grade plastic cutting board. Avoid glass, stone, ceramic, marble, or stainless steel, which would chip the edge. Wood is gentle on the blade, naturally antibacterial, and provides a precise cutting surface.\"}},\n{\"@type\":\"Question\",\"name\":\"Is the knife dishwasher safe?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"No, absolutely not. The dishwasher dulls the edge, damages the wooden handle, and can oxidize the blade. Hand wash only with immediate drying.\"}},\n{\"@type\":\"Question\",\"name\":\"Is the knife a good gift?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"An exceptional gift for fine cuisine enthusiasts and Japanese gastronomy lovers. A tool that lasts for years. Ideal for major birthdays, Father's\/Mother's Day, weddings, housewarmings. For a memorable gift: pair it with a noble wooden cutting board, a sharpening stone, or a Japanese cookbook.\"}}\n]}\n\u003c\/script\u003e\n\n\u003c\/div\u003e","brand":"Atelier Atypique","offers":[{"title":"21CM","offer_id":32900901601327,"sku":"23079859-8-in-blade-210mm","price":49.9,"currency_code":"EUR","in_stock":false},{"title":"24CM","offer_id":32900901634095,"sku":"23079859-9-in-blade-240mm","price":56.9,"currency_code":"EUR","in_stock":false},{"title":"27CM","offer_id":32900901666863,"sku":"23079859-10-5-in-blade-270mm","price":64.9,"currency_code":"EUR","in_stock":false},{"title":"30CM","offer_id":32900901699631,"sku":"23079859-12-in-blade-300mm","price":74.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0231\/3365\/0991\/products\/product-image-394146689_c05d9524-2558-4c0e-b343-a210d8db0659.jpg?v=1771631061","url":"https:\/\/atelierproatypique.com\/en\/products\/couteau-de-chef-japonnais-kai","provider":"Atelier Atypique","version":"1.0","type":"link"}