Fillet knife WASABI BLACK 18 cm, KAI

Product detailed description

The KAI WASABI BLACK knife range does not try to turn every user into a master knifemaker, 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 utility range with no unnecessary frills - it is built 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 a long knife-making tradition, from which the brand still draws its know-how in blades and cutting technologies.
• The WASABI BLACK range is inspired by Japanese commercial kitchens and focuses mainly on robust construction, simple maintenance, and reliable everyday work.
• The flexible fillet knife 6761F with an 18 cm blade is designed for precise work with fish, where you need to guide the blade closely along bones, leather, and the natural lines of the meat.
• The flexible blade adapts better to the shape of the fish during filleting and helps you separate the meat with greater control and fewer unnecessary offcuts.
• The length of 18 cm provides plenty of working range for smooth strokes during filleting, while the knife remains highly manoeuvrable for finer work around bones.
• The double-bevelled edge allows a natural way of guiding the knife without the need to adapt your technique to the traditional single-sided Japanese grind.
• 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 slightly rounded spine of the blade provides a more secure support when holding and makes controlled guidance of the knife more comfortable during long and precise filleting strokes.
• 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 gaps where dirt could accumulate, which is a very practical advantage during regular work with fish.
• The handle length of 12.5 cm, combined with the flexible 18cm blade, creates a highly manoeuvrable tool that leaves you plenty of room for a secure and stable grip.
• Weighing just 84 g, the knife is exceptionally light and responsive, so it does not feel cumbersome during longer filleting sessions and responds well to subtle hand movements.
• A flexible fillet knife makes the most sense where a standard rigid blade cannot follow the shape of the ingredient as well and takes away some of your control when working around bones.
• The simple black-and-silver design matches the utility character of the entire WASABI BLACK range and prioritises function over effects that add nothing to the actual filleting.
• WASABI BLACK is one of KAI's industrially manufactured ranges, where the emphasis is placed mainly on functionality, durability, and ease of use instead of manual craftsmanship and premium decorative materials.
• KAI does not treat blades as just another item in a catalogue - for more than a century, it has been developing know-how around cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 18 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.