SEKI MAGOROKU KK YANAGIBA 27cm

SEKI MAGOROKU KK YANAGIBA 27cm

Traditional Japanese Slicing Knife, Ideal for Brisket & Low-and-Slow Cuts

Rooted in centuries of Japanese blade-making tradition, the Seki Magoroku range traces its heritage to the legendary swordsmith Magoroku of Seki, whose work during the Kamakura era set enduring standards for sharpness, balance, and purity of form.

The Seki Magoroku KK Yanagiba is a traditional Japanese slicing knife, originally designed for sashimi and sushi, but equally outstanding for carving large, slow-cooked cuts such as brisket, pork belly, and roast beef. Its long “willow blade” profile allows for smooth, uninterrupted draw cuts, delivering clean, even slices without tearing or crushing delicate fibres, critical for preserving moisture in rested brisket.

The single-bevel, hand-sharpened edge (approx. 16°) glides effortlessly through soft proteins, while the heavier blade and thicker spine provide stability and control across wide cuts. This makes it a natural choice for pitmasters and low-and-slow cooks looking for a premium brisket slicing knife with genuine pedigree.

Crafted from high-carbon molybdenum vanadium stainless steel and finished with a subtle satin wave, the blade balances edge retention with ease of maintenance. The octagonal black matte PakkaWood handle offers excellent grip and balance, even during long slicing sessions.

Why You’ll Love It

• Exceptional for slicing brisket, roasts, and low-and-slow BBQ cuts

• Long Yanagiba blade enables single-stroke, competition-style slices

• Single-bevel edge delivers clean cuts without shredding meat fibres

• Excellent moisture retention in slow-cooked proteins

• Traditional Japanese craftsmanship with modern stainless performance

Specifications

• Blade Length: 27cm

• Blade Steel: Molybdenum Vanadium stainless steel

• Edge: Hand-sharpened approx. 16°, single bevel

• Blade Profile: Yanagiba (willow blade)

• Finish: Satin with soft wavy line detail

• Handle: Octagonal black matte PakkaWood

• Series: Seki Magoroku KK

• Origin: Crafted in Japan

Care & Use Notes

• Designed for smooth, controlled slicing, not chopping or twisting

• Ideal for boneless proteins including brisket, fish, and roasts

• Avoid bones, frozen foods, and very hard vegetables

• Use wood or composite cutting boards only

• Hand wash, towel dry immediately, and air dry before storage