Knife set WASABI BLACK 67S-300, set of 3 pcs, 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 work series with no 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 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 performance.
• The 67S-300 set contains three practical knives for the most common kitchen tasks - peeling knife 6710P, universal knife 6715U and chef's knife 6720C.
• The peeling knife with a 10 cm blade takes over delicate work with fruit, vegetables and smaller ingredients, where the short blade gives you greater precision and control.
• The universal 15cm knife fills the space between a small helper and a large chef's knife and is well suited for quick daily cutting of vegetables, fruit and smaller pieces of meat.
• The chef's knife with a 20 cm blade takes care of bulkier work on the cutting board, from onion and herbs to larger vegetables and portioning meat.
• Three different blade lengths allow you to choose a knife according to the specific task instead of tackling everything from peeling an apple to cutting large vegetables with a single universal knife.
• The polished blades are 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.
• All three knives have a double-beveled edge, so using them does not require adapting to a traditional single-beveled Japanese grind.
• The slightly rounded spines of the blades provide more secure support when holding and make controlled guidance of the knife more pleasant during both delicate and faster work on the cutting board.
• The matte black handles made of PP plastic are water-resistant and, thanks to the addition of bamboo powder, feel more natural in the hand than ordinary smooth plastic.
• The handles are tightly joined to the blades without any gaps where dirt could accumulate, which facilitates regular hygiene and maintenance of the entire set.
• The simple black-and-silver design gives the entire set a unified working look and fits well into a kitchen where equipment is primarily meant to function and withstand regular use.
• The trio of 10, 15 and 20 cm creates a very practical basis for kitchen equipment - from detailed work to quick cutting and most tasks normally taken over by a large chef's knife.
• WASABI BLACK is one of KAI's industrially manufactured ranges, where the emphasis is 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 over a century, they have been developing expertise in cutting edges across kitchen, industrial, and other specialised blades.

In the set:

• 1x paring knife 6710P, blade length 10 cm
• 1x universal knife 6715U, blade length 15 cm
• 1x chef's knife 6720C, blade length 20 cm

Additional information:

• handle length: 12.5 cm
• blade material: Japanese Daido 6A/1K6 steel
• steel hardness: 58 ±1 HRC
• handle material: PP plastic with bamboo powder mixture
• not dishwasher safe

Care of KAI WASABI BLACK knives:

• 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.