These type of knives are usually ground for right handed cooks (single vs double bevel). Any lefties using these?

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.

is this a forged knife ?

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.

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.

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.

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🔪 Slice like a sushi master—elevate your kitchen game with every cut!

EFFORTLESS CUTTING - Blade weight and design do the work—minimal effort, maximum finesse
SUSHI GRADE PRECISION - Long, thin blade designed for flawless sashimi and sushi slicing
DURABLE EDGE RETENTION - High-carbon stainless steel resists corrosion and stays sharp longer
COMFORT MEETS TRADITION - Ergonomic Japanese-style D-shaped polypropylene handle for all-day use
DISHWASHER SAFE CONVENIENCE - Easy to clean without compromising blade integrity

The KaiWasabi Black Yanagiba Knife features an 8.25-inch high-carbon stainless steel blade crafted in Japan’s legendary Seki City. Designed for precision slicing of sushi and sashimi, its long, thin blade offers effortless, clean cuts while the ergonomic D-shaped polypropylene handle ensures comfort and control. Durable, corrosion-resistant, and dishwasher safe, this knife blends traditional craftsmanship with modern convenience for the discerning culinary professional.

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Handle Material	Stainless,Stainless Steel,Polypropylene,High-carbon
Is the item dishwasher safe?	Yes
Blade Material	Stainless Steel
Item Weight	201.6 Grams
Item Length	13.25 Inches
BladeLength	9 Inches
Blade Color	Silver
Color	Black
Construction Type	Stamped
BladeType	Asian Cutlery

Kai Wasabi Black Yanagiba Knife, 8 1/4-Inch

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