A compact chef’s knife with precision and tradition.
The Kai Wasabi Chef’s Knife 15cm is shaped in the classic European style, making it a versatile all-purpose knife for cutting, slicing, shredding, and cubing meat, fish, and vegetables. Its smaller 15cm blade offers excellent manoeuvrability and control, especially for those with smaller hands or for tasks that demand precision.
Crafted in Japan, the Wasabi range combines traditional design with modern materials. The corrosion-resistant 1K6 high-carbon stainless steel blade is hand-sharpened to a double-bevelled 16° edge, ensuring long-lasting sharpness and outstanding performance. A graze-finished brushed look gives each blade an elegant appearance, while the smooth black polypropylene handle is impregnated with bamboo powder for water resistance, a secure grip, and a contemporary finish.
Features:
- 15cm chef’s knife in the traditional European style
- All-purpose blade for cutting meat, fish, and vegetables
- 1K6 high-carbon stainless steel for sharpness and edge retention
- Hand-sharpened double-bevelled 16° cutting edge
- Smooth water-resistant handle with bamboo powder grip
A perfect balance of Japanese craftsmanship and everyday practicality, this compact chef’s knife delivers precision, durability, and style.
| 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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