Professional cook set consisting of 9 Wasabi Black knives
The Wasabi Black line by Kai has a shiny blade, black handle. The knives, produced in Japan, with a polished stainless steel blade with hardness 58 + - HRD, will give each kitchen an exclusive atmosphere of the Far East. For this series Kai has studied a handle of a particular combination of bamboo powder and propylene that offers excellent hygiene characteristics, also for the natural antibacterial effect of the bamboo. The handle completely encloses the blade, preventing each deposit between blade and handle. The Set includes: n. 1 Yanagiba 6721Y knife, blade 21 cm, handle 12.6 cm suitable for cutting raw fish n. 1 Bread knife 6723B, Blade 23 cm, Handle 12.6 cm. ideal for cutting bakery products n. 1 Chef knife 6723C, Blade 23 cm, Handle 12.6 cm. suitable for all cuts in the kitchen, slicing, mincing n. 1 Nakiri 6716N knife, Blade 16.5 cm, Handle 12.6 cm. perfect for cutting vegetables n. 1 Chef knife 6720C, Blade 20 cm, Handle 12.6 cm. to mince and chop n. 1 Filleting knife 6761F, Blade 20 cm. Handle 12.6 cm. perfect for filleting and scalloping n. 1 Santoku knife 6716S, Blade 16 cm, Handle 12.6 cm for small vegetables and slicing raw meats n. 1 Universal knife 6715U, blade 15 cm, handle 12.6 cm, suitable for scalloping or trimming meat n. 1 Deba 6710D knife, 10.5 cm blade, 12.6 cm handle
Excellent for important cuts such as fish head.
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.