Paring knife WASABI BLACK 10 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 working 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 making swords and blades, from which the brand still draws its knife-making know-how.
• The WASABI BLACK range is based on the environment of Japanese commercial kitchens and focuses mainly on uncomplicated long-term use, robust construction, and a reasonable performance-to-price ratio.
• The small 6710P universal knife with a 10 cm blade is suitable for peeling, cleaning, cutting smaller vegetables and fruit, and other precise kitchen tasks.
• The compact blade gives you good control over the tip and the entire cut, easily reaching places where a large chef's knife would feel unnecessarily clumsy.
• 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-beveled edge allows for a natural way of cutting without the need to adapt your technique to a single-sided Japanese grind, and works well for regular work on a chopping board.
• The slightly rounded blade profile supports a smooth cutting action and helps with precise work on smaller ingredients, where you mainly need feel and control.
• 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 firmly connected to the blade without unnecessary gaps where dirt could accumulate, making daily hygiene and knife maintenance easier.
• The handle length of 12.5 cm, combined with the short blade, creates an easy-to-control tool that is comfortable to use even when working directly in the hand.
• A weight of just 67 g gives the knife a light and agile character, so it does not unnecessarily fatigue the hand during prolonged peeling or a series of small cuts.
• The KAI WASABI BLACK 6710P complements a larger chef's knife well - the latter takes on the heavy-duty work, while this small specialist steps in when precision and agility are key.
• The short 10cm blade is excellent for citrus fruits, apples, garlic, shallots, or smaller vegetables, where a long blade offers no advantage and rather gets in the way.
• The simple black-and-silver design matches the working character of the entire WASABI BLACK range and prioritises functionality over visual effects, which do not help with the actual cutting anyway.
• WASABI BLACK is made in Japan and represents a more affordable path to KAI knives for those who want Japanese origin and functional construction without premium materials and decorative elements.
• KAI does not treat blades as just another catalogue item - for more than a century, it has been developing cutting-edge technologies across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 10 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.