For over 115 years, the KAI company has been producing cutlery in the traditional of legendary samurai of ancient Japan. The desire to preserve ancient traditions and combine them with innovative techniques is not a contradiction but forms the basis for new products that honour the Japanese art of forging while meeting modern demands. With highest quality standards, KAI has made it its mission to produce special knives for everyday use. Made from natural resources, shaped, and designed according to the expertise of the ancient Samurai blacksmithing art, KAI products are a symbol of Japanese craftmanship made with the highest precision.
The Wasabi Black Series can trace its origins to Japanese communal kitchens. Thanks to a successful combination of enduring functionality and sharpness, robust material quality, and a minimalistic design, the numerous blades of the series are intended for uncomplicated and continuous use. The series includes single and double bevel blade shapes and convinces with an impressive price-to-performance ratio. Lastly, the series owes its easy-care handling to the water-resistant plastic handle - the pleasant feel of which has been achieved through the addition of bamboo powder.
The polished blades of the Wasabi Black Series are made of newly developed corrosion-resistant 6A/1K6 steel with a hardness value of 58 (1) HRC. The extensive range offers both double bevel blade shapes, as well as traditional Japanese single bevel blade shapes. The slightly arched back of the blade allows a secure grip during work, making it easier to make fine rocking movements, for example.
The matt black plastic grip is water resistant and thus particularly robust. Its oval or chestnut shape depends on the blade size and exhibits a pleasant, natural feel thanks to the addition of bamboo powder. The handle and stainless steel blade are permanently moulded together, ruling out the accumulation of dirt.
DESCRIPTION OF KAI DEBA 10.5 CM, WASABI BLACK
e.g. for scaling and cutting fish
Blade length: 10.5 cm t=2.5
Handle length: 12.6 cm
Blade Material: Polished Stainless Steel
Cut: one-sided
Handle Material: Antiseptic Bamboo-Polypropylene Combination
Blade hardness: 581 HRC
KAI DEBA 10.5 CM, WASABI BLACK
Fish knives (Deba) are mainly used for cutting fish with bones. The thick blades are also great for scaling fish. With the blade sharpened on one side, you can make straight and vertical cuts particularly well. The knife size should be adapted to the fish to be cut.
Wasabi Black - polished blade, black handle: The knives developed in Japan, with a stainless polished stainless steel blade with 581 HRC hardness, give your kitchen an unmistakable, Far Eastern flair. For the Wasabi range, a handle has been developed whose special combination of bamboo powder and polyphropylae offers optimal hygiene, also due to the natural antibacterial effect of the bamboo components. In contrast to the traditional Japanese wooden handle, the black handle is not plugged in, but completely encloses the blade, so that the blade is firmly attached to the handle and no dirt accumulates on the other hand - suitability for commercial kitchens guaranteed.
KAI DEBA 10.5 CM, WASABI BLACK - CARE
The Kai Wasabi Black knife should be rinsed with hot water after each use and carefully dried with a cotton cloth. Cleaning in the dishwasher is not recommended, as it attacks the sharpness of the blade and the handle material.
Cleaning
Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergen) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.
For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.
Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.Sharpening & Care
Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.
It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness.
Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.
For the professional handling of our grinding range we inform you here.Storing
When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided.
The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.
