Chef's knife WASABI BLACK 20 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 no-frills Japanese utility range – 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 manufacturing, 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 excellent value for money.
• The 6720C Chef's knife with a 20 cm blade is a versatile workhorse for most everyday cooking – from vegetables and herbs to fruit and portioning meat.
• The 20-centimetre blade gives you plenty of length for smooth cuts through larger ingredients, while remaining highly manoeuvrable during routine work on the cutting board.
• The curved profile of the chef's knife supports a natural rocking motion, allowing you to quickly chop herbs, slice vegetables, and transition smoothly between longer and shorter cuts.
• 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 double-bevelled edge allows for a natural cutting style without the need to adapt your technique to a single-bevel Japanese grind, making it a great fit for European-style cooking as well.
• The slightly rounded spine of the blade provides more secure support when holding the knife and makes the gentle rocking motions, which you will use very often with a versatile chef's knife, more comfortable.
• 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 with no unnecessary gaps where dirt could accumulate, which greatly facilitates regular hygiene and maintenance of the knife.
• The handle length of 12.5 cm creates a balanced working tool with the 20 cm blade, leaving you plenty of room for a firm and secure grip.
• The weight of 149 g keeps the knife pleasantly agile, so it does not feel unnecessarily heavy even during prolonged cutting, and responds well to changes in direction and pace.
• If you want one main knife for most kitchen tasks, the 20 cm chef's knife format will provide you with a significantly wider range of uses than smaller, specialised blades.
• The simple black-and-silver design matches the utility character of the entire WASABI BLACK range, letting the knife's function stand out instead of decorative effects that add nothing to the actual cutting.
• WASABI BLACK is made in Japan and represents a more affordable way to own KAI knives for those who want Japanese origin and functional design without premium materials and decorative elements.
• KAI does not treat blades as just another catalogue item – for over a century, it has been developing cutting-edge technologies across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 20 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.