Kitchen Knives of Every Kind
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Kai Japan - Seki Magoroku Kinju - Yanagiba Sashimi knife 30cm. - KK-0030 - kitchen knife
Knife with asymmetrical sharpening, not suitable for left-handed people
Seki Magoroku Kinju
The Japanese filleting knives of the Seki Magoroku KK Yanagiba series are characterized by a puristic design and the octagonal handle in matt black pakka wood.
The extremely long and slender shape of the blade allows for thin and precise cuts, perfect for filleting fish. The blade of the Yanagiba series is ground on one side, made of stainless carbon steel, which meets the strict European standards and decorated with a soft and wavy line in a satin finish. The KK series combines robust quality with understated functionality.
Use: fish (sashimi and sushi)
Blade: MV 58HRC stainless steel
Country of production: Japan
Handle: in pakkawood, octagonal, with black nylon bolster
Sheath / Case: not supplied
Blade length: 300mm
Total length: 430mm
Blade thickness: 3mm
Handle length: 127mm
Weight: 300gMaintenance: NOT dishwasher safe
KK-0030€139.34Only 1 leftOnly 1 left
Professional Kitchen Knives: Complete Guide to the Perfect Choice
Choosing a professional kitchen knife means improving precision, safety, and pleasure in cooking. For over 50 years, Coltelleria Collini has been selecting and testing the best international kitchen knives, collaborating exclusively with official brands and historical manufacturers. Whether you are a chef, an advanced enthusiast, or a demanding home cook, here you will find cutting tools designed to last over time and guarantee consistent performance.
In this category, you will find a complete selection of Japanese, German, Italian, and professional kitchen knives, chosen by blade type, steel, hardness (HRC), and ergonomics, to cover every cooking style and cutting technique.
Japanese Knives & Damascus
Razor-sharp edges, very acute cutting angles, and high-hardness steels (up to 61–63 HRC). The Japanese tradition of Seki is represented by brands like Kai and Miyabi (Zwilling Group), the CROMOVA steel of Global, and the versatility of Kai Wasabi. Ideal for those seeking pure cutting performance, precision, and control.
European Tradition – Forged
Robust, balanced, and easy-to-sharpen knives, designed for intensive daily use. German excellence from Solingen with Wüsthof and Zwilling, combined with the Swiss practicality of Victorinox. The ideal choice for professional kitchens, catering, and advanced home use.
Made in Italy & Blade Types
Italian artisanal tradition with Coltellerie Berti, Due Cigni, and Sanelli. Choose the right knife for every preparation: Chef's Knife, Santoku, as well as complete sets and steak knives.
Why buy kitchen knives from Coltelleria Collini
We don't just sell "blades," but tools for work and passion. Since 1968, Coltelleria Collini has been a reference point for chefs, professionals, and cooking enthusiasts.
- Official Retailers for all featured brands, with guaranteed authenticity.
- Professional sharpening service in-house to restore the edge.
- Real consultation: we help you choose between Chef, Santoku, Nakiri, or Slicing knives.
Kitchen Knives FAQ
Japanese knives are harder, with sharpening angles around 15°, ideal for extremely precise but more delicate cuts. European knives (German and Italian) are more robust, easier to resharpen, and more tolerant to impact, perfect for intensive use.
No, it is strongly discouraged. Aggressive detergents, high temperatures, and impacts damage the edge and the blade surface. It is always preferable to wash knives by hand and dry them immediately after use.