KAI Wasabi Black Set – A Minimalist Essential for the Professional Kitchen
The KAI Wasabi Black series is a foundational knife line designed for reliable everyday use in both home and commercial kitchens. This essential set includes:
Small utility knife (100 mm)
Utility knife (150 mm)
Chef's knife (200 mm)
Each blade is made from high-quality Japanese Daido 1K6 carbon steel, hardened to 58 ±1 HRC, with a polished metal bolster that enhances both performance and style.
The handles measure 126 mm and are made of black polypropylene blended with bamboo powder for natural antibacterial properties. The polished blade paired with the sleek black handle gives this set a modern and minimalist aesthetic, ideal even for restaurant kitchens.
Made in Japan.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
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