Vegetable knife NAKIRI 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 no-frills Japanese utility range – 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 Japanese commercial kitchens and focuses mainly on uncomplicated, long-term use, robust construction, and a practical performance-to-price ratio.
• The Nakiri 6716N with a 16.5 cm blade is a traditional japanese knife, a vegetable knife that gives you a wide working surface and very good control when chopping quickly on a cutting board.
• The tall rectangular blade is excellent for cabbage, onion, root vegetables, herbs, and other ingredients where you will appreciate clean, straight cuts and plenty of clearance under your knuckles.
• A straighter edge profile promotes an up-and-down motion instead of a pronounced rocking motion, which corresponds to the typical way of working with a Nakiri when quickly processing larger quantities of vegetables.
• After chopping, the wide blade also serves to transfer vegetables from the cutting board to a cooking pot or pan, so you do not have to pick up each piece individually.
• 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-bevelled edge allows for a natural way of cutting without having to adapt your technique to a single-bevel Japanese grind, making the Nakiri accessible even to those who are just starting out with a Japanese knife.
• The slightly rounded spine of the blade provides you with a more secure grip and makes controlled guidance of the knife more comfortable during prolonged 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 tall 16.5 cm blade creates an easily manageable tool that leaves you with plenty of room for a comfortable grip when chopping vegetables.
• A weight of 155 g gives the Nakiri a pleasantly stable character, while the knife remains agile enough for quick, repetitive cuts when preparing larger quantities of vegetables.
• The simple black-and-Silver design corresponds to the utility character of the entire WASABI BLACK range, prioritising function over effects that would not help you with chopping vegetables anyway.
• 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 technologies 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.