Santoku knife WASABI BLACK 16.5 cm, 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 working range without 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 an approximately 800-year tradition of making swords and blades, from which the brand has long drawn its knife-making know-how.
• The WASABI BLACK range is inspired by the environment of Japanese commercial kitchens and focuses mainly on uncomplicated, long-term use, robust construction, and a practical performance-to-price ratio.
• The Santoku 6716S with a 16.5 cm blade is a versatile japanese knife for meat, fish, and vegetables, and thanks to its compact dimensions, it offers you more agility than a classic large chef's knife.
• The wide blade works well for quick vegetable chopping, portioning smaller cuts of meat, and transferring chopped ingredients from the cutting board straight into the pan or cooking pot.
• The curved blade profile allows you to combine straight cuts with a gentle rocking motion, so the Santoku can handle both finer work and brisker everyday slicing.
• 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 double-beveled edge allows for a natural way of cutting without the need to adapt your technique to a single-sided Japanese grind, making the Santoku accessible even to those who are just starting out with Japanese knives.
• The slightly rounded spine of the blade provides a more secure support when holding it and makes gentle rocking motions more comfortable during precise work on the cutting board.
• 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 unnecessary gaps where dirt could accumulate, which greatly facilitates regular hygiene and maintenance of the knife.
• The handle length of 12.5 cm, combined with the 16.5 cm blade, creates an easy-to-control tool that leaves you plenty of room for a secure grip during longer cutting sessions.
• The weight of 136 g keeps the Santoku pleasantly light and responsive, so it does not feel unnecessarily cumbersome during longer vegetable or meat preparation.
• The versatile character of the Santoku allows you to transition from onion to herbs and meat during a single cooking session, without having to reach for a different knife for each new task.
• The simple black-and-silver design matches the working character of the entire WASABI BLACK range and lets the function of the knife stand out instead of elements that would add nothing to the actual cutting.
• 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 decorative materials.
• KAI does not just treat blades as a single item in a catalogue - for more than a century, it has been developing cutting-edge technology across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 16,5 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.