A chef’s knife is built for versatility and power.
The Kai Wasabi Chef’s Knife 23cm is crafted in the traditional European style, making it the ultimate all-purpose knife for professional kitchens and home cooks alike. With its longer 23cm blade, it handles larger ingredients with ease while offering exceptional balance for slicing, shredding, and cubing meat, fish, and vegetables.
Handcrafted in Japan, the Wasabi series blends timeless design with modern innovation. The blade is forged from corrosion-resistant 1K6 high-carbon stainless steel, delivering impressive sharpness and lasting edge retention. Each blade is graze-finished for a refined brushed look, while the smooth black polypropylene handle, infused with bamboo powder, ensures water resistance, a secure grip, and a sleek contemporary feel.
Features:
- 23cm chef’s knife in the traditional European style
- Versatile blade ideal for larger cuts of meat, fish, and vegetables
- Made from 1K6 high-carbon stainless steel for strength and sharpness
- Hand-sharpened double-bevelled 16° cutting edge
- Smooth, water-resistant handle with bamboo powder for improved grip
Powerful, precise, and beautifully balanced, this larger chef’s knife is a kitchen essential for serious cooks.
| Material: |
Stainless Steel
|
| Size: |
15cm
|
Use & Care
One aspect of caring for your knives is maintaining the edge and sharpening when needed, but how you use them daily is just as important.
Cutting Technique:
- Use a smooth, slicing motion – never up-and-down chopping, piercing or stabbing (unless using a Kai knife designed for this, e.g. Seki Magoroku Shoso Deba, heel only).
- Think of using a handsaw: push forward and down, then pull back towards your body.
- Avoid using Shun knives on hard materials such as bones, joints, frozen foods, or very hard vegetables like pumpkin.
- Do not apply sideways force or twisting to the blade, as this can cause chips or cracks.
Cutting Surface:
- Use wood, wood composite, or polyethylene cutting boards to protect your blade’s edge.
- Avoid tile, ceramic, marble, granite, or glass boards – these will damage your knives quickly.
Cleaning:
- Always hand-wash with mild dish soap (avoid citrus-based soaps).
- Rinse and towel dry immediately, then let air dry briefly before storing.
- Never leave your knife sitting in a sink or submerged in water.
Storage:
- Store knives safely in a block, sheath, knife case, in-drawer tray, or on a magnetic wall holder.
- Do not leave knives unsheathed in a drawer – this can damage blades and pose a safety risk.
Sharpening & Honing:
- Hone weekly with a Shun Honing Steel to maintain edge sharpness.
- Use a Shun or Seki Magoroku Whetstone when sharpening is required.
- Alternatively, have your knives sharpened professionally.
As your Kai Shun retailer, Chefs Complements can recommend professional sharpeners or advise you on sharpening services.
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