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Kai Wasabi Black Deba cm. 10

€50.90 €41.72
Availability: In stock
Wasabi Black – polished blade, black handle: these Japanese designed knives feature a stainless steel polished blade with a hardness of 58 ± 1 HRC that lend your kitchen the unmistakable Far Eastern flair. A handle has been developed for the Wasabi series that offers the optimum hygiene thanks to the special combination of bamboo powder and polypropylene – assisted by the natural anti-bacterial properties of the bamboo parts. In contrast to the traditional Japanese wood handle the black handle is not inserted but embraces the blade completely. Thus the blade is closely connected to the handle, not allowing dirt to settle in any gaps – making the knives suitable for canteens.
Deba
Blade length: 10,5 cm t=2.5
Handle length: 12,6 cm
FAQs
What characterises the WASABI BLACK series?
The WASABI BLACK series offers a practical and functional interpretation of the Japanese kitchen knife, designed for reliable everyday use. The blades are made from Daido 1K6 stainless steel with a hardness of approximately 58 HRC, ensuring good edge retention and easy sharpening. The ergonomic black handle is made from a blend of bamboo powder and polypropylene, a durable and moisture-resistant material designed to provide a secure and comfortable grip.
Who is this series recommended for?
It is recommended for professional chefs, culinary students and enthusiasts looking for reliable, versatile and easy-to-maintain knives.
What type of use is it ideal for?
It is ideal for everyday food preparation, including meat, fish and vegetables, where precision and control are required.
How should it be maintained?
Regular whetstone sharpening, the use of wooden or high-quality synthetic cutting boards, and hand washing with immediate drying are recommended.
What characterises the KAI series?
The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.
Who is this series recommended for?
It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.
What type of use is it ideal for?
It is ideal for everyday preparation and precise cutting tasks.
How should it be maintained?
Regular whetstone sharpening and proper cutting boards help preserve performance.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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