- High-carbon stainless steel
- Antibacterial handle
- Single bevel
- 8.25 inches
- Made in Japan
This is a superior quality knife sporting the Japanese character for ‘wasabi’ on the blade and has an anti-bacterial handle as well.
Construction: This sushi knife is made of premium Daido 1K6 stainless steel which is also high in carbon. This type of steel has a high Chromium content and can go up to 57 – 59 on the Rockwell Hardness scale and is good quality steel with proper heat treatment. The blade is sharpened on one side only, making it single-beveled, and is a little over 8 inches in length. It is bead-blasted, which renders the knife a pretty look. The rounded handle is a unique blend of polypropylene and bamboo powder, imbued with an antibacterial agent. It is made in Japan and comes with a lifetime warranty.
Function: The Daido 1K6 construction of the sushi knife, paired with its high-carbon qualities, makes it hard and thus allows it to have great edge-retention capabilities. This means you can not only use the knife straight out of the packaging, since it comes pre-sharpened to perfection, you can also expect its sharpness to last a while before you have to whip out the whetstone. The single bevel of the knife gives you the ability to make paper-thin slices out of your fish to make excellent sushi.
The antibacterial agent in the handle of the knife, along with the synthetic polypropylene, lets you work in a germ-free manner. This is a great addition since this knife is intended to be used a lot in association with raw meat.
Cleaning and maintenance: The Kai Wasabi is dishwasher-safe, but you are still advised to hand-wash. Since it is a high-carbon blade and needs a little bit more care than your other knives, it’s better if you take out a couple of minutes to wash it with hot water and dish soap. Dry it immediately, and store safely. The bead-blasting of the blade, while giving it a nice look, makes the knife a bit high-maintenance since all those grooves just encourage water to get in there and allow rust to settle in. So always remember to dry the knife thoroughly.
- High-carbon blade
- Retains edge well
- Extremely sharp
- Provides germ-free slicing