Question 1

Is this made in Japan or China?

Accepted Answer

Made in Japan

Question 2

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

Accepted Answer

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.

Question 3

is this a forged knife ?

Accepted Answer

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.

Question 4

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.

Accepted Answer

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.

Model Number	6721Y
Package Dimensions	41.6 x 7.4 x 2.8 cm
Package Weight	0.2 Kilograms
Batteries Required	No
Batteries Included	No
Brand Name	Kai
Item Weight	201.6 Grams

Yanagiba Knife

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