Precision slicing with Japanese craftsmanship.
The Kai Wasabi Slicing Knife 23cm is designed for effortless, ultra-thin cuts of meat, ham, and fish. Its long, razor-sharp blade allows you to make smooth, even slices in a single motion, preserving the texture and presentation of delicate ingredients. Perfect for carving or preparing fine cuts, it brings both elegance and performance to the kitchen.
Handcrafted in Japan, the Wasabi series combines traditional blade-making techniques with modern materials. Forged from corrosion-resistant 1K6 high-carbon stainless steel, the blade offers superior sharpness and excellent edge retention. Each blade is graze-finished for a sleek brushed appearance, paired with a smooth black polypropylene handle infused with bamboo powder for water resistance, a secure grip, and a contemporary feel.
Features:
- 23cm slicing knife for precise, thin cuts of meat, ham, and fish
- Long blade enables single-slice cutting for clean results
- Made from 1K6 high-carbon stainless steel for sharpness and durability
- Hand-sharpened double-bevelled 16° cutting edge
- Smooth, water-resistant handle with bamboo powder for secure grip
Combining balance, control, and exceptional sharpness, this slicing knife is an essential for precise preparation and elegant presentation.
| 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.
Customers' review
5 stars
0
0 %
4 stars
0
0 %
3 stars
0
0 %
2 stars
0
0 %
1 star
0
0 %
Only logged in customers who have purchased this product may write a review.
