Japanese knife DEBA WASABI BLACK 15 cm, KAI

Product detailed description

The KAI WASABI BLACK knife range does not try to turn every user into a master bladesmith, a Zen monk, or a collector. It comes from an environment where knives are used heavily and for long periods, so it focuses on uncomplicated daily use. In other words: less relationship therapy with your equipment, more normal work in the kitchen.

Main advantages:

• KAI WASABI BLACK is a Japanese utility range without unnecessary frills – it builds on durability, easy maintenance, and everyday usability, backed by more than a century of KAI experience in blade manufacturing.
• KAI was founded in 1908 in Seki, Japan, a city with an approximately 800-year tradition of sword and blade making, from which the brand has long drawn its knife-making know-how.
• The WASABI BLACK range is inspired by Japanese commercial kitchens and focuses mainly on uncomplicated long-term use, robust construction, and a practical performance-to-price ratio.
• The Deba with a 15 cm blade is a traditional Japanese knife designed primarily for working with fish, where you will appreciate its robust construction, prominent tip, and confident cut guidance.
• The single-bevel edge corresponds to the traditional Japanese concept of Deba and allows for more precise cuts when portioning, processing fish, and separating individual parts of the ingredients.
• The blade is made of corrosion-resistant 6A/1K6 steel with a hardness of 58 ±1 HRC, which offers a practical balance between sharpness, durability, and easy daily maintenance.
• The weight of 261 g gives this knife a significantly more robust character than lightweight utility models, providing a greater sense of stability and control when working with fish.
• The blade length of 15 cm provides plenty of space for portioning medium-sized fish, while remaining highly manoeuvrable for precise work around bones and individual parts of the fish.
• The slightly rounded spine of the blade provides a more secure support when holding it and helps you maintain stable knife guidance even during more demanding work.
• The matte black handle made of PP plastic is water-resistant and, thanks to the addition of bamboo powder, feels more natural in the hand than regular smooth plastic.
• The handle is seamlessly joined to the blade without unnecessary gaps where dirt could accumulate, which is a practical advantage when regularly working with fish.
• The handle length of 12.5 cm complements the robust blade into a solid and well-controlled unit that does not feel flimsy or insecure when portioning.
• The single-bevel grind of the Deba requires slightly different guidance than a standard European knife, but it rewards you with more precise control during the work for which this traditional Japanese shape was designed.
• The simple black and Silver design corresponds to the utility character of the entire WASABI BLACK range and lets the function of the knife stand out instead of unnecessary decorations.
• The knife is manufactured industrially, which in the case of the WASABI BLACK range corresponds to its focus on affordability, durability, and practical everyday use.
• WASABI BLACK is made in Japan and represents a more affordable way to experience traditional Japanese KAI knife shapes without premium materials and decorative elements.
• KAI does not treat blades as just another item in a catalogue – for more than a century, it has been developing cutting-edge technologies across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 15 cm
• handle length: 12.5 cm
• blade material: Japanese Daido 6A/1K6 steel
• steel hardness: 58 ±1 HRC
• handle material: PP plastic with an admixture of bamboo powder
• not dishwasher safe

Caring for your KAI WASABI BLACK knife:

• Wash the knife by hand in warm water with a mild detergent and dry it immediately after washing.
• Do not put it in the dishwasher, as high temperatures and harsh detergents can shorten the lifespan of the blade.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone, ceramics and metal dull the blade faster.
• Do not use the knife on bones, frozen food, or for prying or other stress for which it is not intended.
• After cutting acidic or salty foods, rinse and dry the knife as soon as possible.
• To restore sharpness, it is best to use a water sharpening stone suitable for Japanese knives.
• Store the knife so that the edge does not touch other metal objects – for example, in a block, on a magnetic strip or with a protective blade cover.
• The polypropylene handle with bamboo powder does not require oiling or any other special maintenance.