Universal knife WASABI BLACK 15 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 daily 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 sword and blade making, from which the brand has long drawn its knife-making know-how.
• The WASABI BLACK range comes from the environment of Japanese commercial kitchens and focuses mainly on uncomplicated long-term use, robust construction, and a practical performance-to-price ratio.
• The 6715U universal knife with a 15 cm blade is a practical intermediate step between a small knife and a large chef's knife – it handles vegetables, fruit, smaller cuts of meat, and a range of quick everyday tasks.
• The 15 cm length gives you plenty of room for smoother cuts, while the knife retains the agility and control that you might not need with a significantly longer blade during finer work.
• 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, and works well for regular work on a chopping board.
• The slightly rounded spine of the blade provides a more secure support when holding it and helps with gentle rocking motions when you need to guide the knife smoothly and with good control.
• 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 firmly connected to the blade without unnecessary gaps where dirt could accumulate, which significantly facilitates regular maintenance and hygiene of the knife.
• The handle length of 12.5 cm creates a balanced whole with the 15 cm blade, which is easy to control during fast cutting and more precise work with smaller ingredients.
• Weighing just 79 g, the knife has a light and responsive character, so it does not feel cumbersome during prolonged cutting and easily responds to changes in the direction of the cut.
• You will especially appreciate the universal format when you do not want to take out a large chef's knife for every onion, apple, or smaller cut of meat, but a small blade would no longer be enough.
• KAI WASABI BLACK 6715U thus works well as an everyday knife for quick cooking and as a complement to a larger chef's knife, which will take over the bulkier work.
• The simple black-and-silver design corresponds to the working character of the entire WASABI BLACK range and lets the function of the knife stand out instead of design elements that add nothing to the actual cutting.
• 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 just treat blades as a single item in a catalogue – for more than a century, it has been developing cutting-edge technologies across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 15 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 the 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.