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A good chef's knife is where most proper knife collections begin. This user-friendly knife in a classic shape will assist with all your basic food preparation tasks, such as slicing and chopping. A good chef's knife can completely change the feel of cooking.
The polished blades of the Wasabi Black series are made from the new technology, rust-resistant 6A/1K6 steel and are particularly rust-resistant thanks to their high chromium content. It is a classic type of stainless steel. Its high carbon content provides better edge retention.
The blade length is 20 cm.
The black plastic handle is water-resistant and consequently very sturdy. Its shape offers a pleasant, natural feel thanks to the addition of bamboo powder.
The length of the handle is 12.5 cm.
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable, as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is initially, after some use it needs sharpening, which you can achieve with a sharpener, whetstone, or honing rod.
You can tell if your knife cuts well with an easy test using the knife and a piece of paper. A sharp knife can easily and cleanly cut a piece of paper. In contrast, a knife that needs sharpening will struggle and its cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
Να διευκρυνήσω πως δεν είμαι επαγγελματίας. Απλώς μου αρέσει η κουζίνα, να μαγειρεύω. Τις περισσότερες φορές κόβω λαχανικά και φρούτα, πιο σπάνια κρέατα.
Ένα μήνα μετά την απόκτηση του μαχαιριού μπορώ να πω πως είμαι ενθουσιασμένος.
Μου αρέσει:
Μου είναι άνετο στο χέρι και κόβει με ακρίβεια, χωρίς να χρειάζεται να ασκώ δύναμη.
Ακόμη και σήμερα κόβει άνετα σελίδα από χαρτί. Έκανα το τεστ και δεν πίστευα στα μάτια μου. Τα άλλα μαχαίρια μας ... καταλαβαίνετε.
Δεν μου αρέσει:
Το άγχος που μου προκαλεί κάθε φορά πως θα σφαχτώ και θα ψάχνω για χαντζαπλάστ. :-D
Προσπαθώ να το συντηρώ σε καλή κατάσταση. Μετά από κάθε κοπή το σκουπίζω με ένα ελαφρά μουσκεμένο πανάκι. Ειδικά όταν κόβω εσπεριδοειδή, τομάτες κλπ.
Δεν "μαζεύω" ποτέ τα υλικά που έκοψα με την κόψη πια, αλλά με την ράχη ώστε να μην "σέρνω" την κόψη πάνω στο ξύλο κοπής.
Μόλις τελειώσω όλες τις κοπές μου, το πλένω και το σκουπίζω με προσοχή και το αποθηκεύω στη βάση με τα μαχαίρια.
Συμπέρασμα:
Αξίζει αν σας αρέσει η κουζίνα και οι κοπές, όμως θέλει προσοχή κατά την κοπή αλλά και στην συντήρησή του.
Δεν το έχω μετανιώσει καθόλου, αντίθετα θα το πρότεινα σε όσες/ους ασχολούνται και τους αρέσει η κουζίνα.
5/5 γιατί αυτό που περίμενα, αυτό πήρα. Ίσως και καλύτερα.
The size is quite large... the immediately smaller one would have been more practical... my mistake, the 21 would be more convenient.
For meat, the handle doesn't even work (which is completely funny and not sturdy at all) and it also dulls for fun and it's logical that it's a soft knife on the month it needed to be sharpened. It doesn't work in terms of safety or performance for a butcher shop. It can work for a chef who doesn't use it as much and doesn't cut as much quantity. (I tried it because it's sharp but this knife is not suitable for meat, it's for fish.)
I don't know much about knives, my daughter asked for it to use in the kitchen when she cooks, but the 3-4 times I used it, it was a great experience. It cut very well without force or effort. Be careful not to cut yourself!
I have 2 Wasabi knives, this one and a Santoku, and the factory sharpening is flawless on both.
They are single-sided and very sharp.
Very thick and sturdy, this has its pros and cons depending on the task you have to do.
I have nothing negative to say, I enjoy using it.
Of course, single-sided knives tend to lean towards one side.
If you're cutting on the edge, for example, a cucumber, its cutting is perfect.
If you want to cut a zucchini exactly in the middle, things get complicated.
A chef's knife or a Santoku is the most suitable general-purpose knife.
Its size means that my wife doesn't want to use it and you certainly won't take it out of the drawer just to cut a tomato because washing and wiping are too much for that.
I do it because that's how I like it.
Its large surface helps you transfer everything you've cut to a plate with just one movement.
Its sharpening is exclusively for experts.
It is a knife for filleting fish and breaking the fish's spine, and in Greece, we don't fillet fish, we cook them whole.
So it's a purchase for knife enthusiasts and not guided by logic.
I bought more than I expected with this knife but...
...I didn't need it, probably neither do you.
Since most of us are kitchen amateurs, logic doesn't fit and this is a bit of a fetish, I dare to say, an experience.
The price is a steal.
In conclusion:
If you're looking for the one and only knife for Greek cuisine, look for something else.
If you're a knife enthusiast, go for it and you will enjoy it.
Without having much experience with knives, I have been very satisfied when it is sharpened. It often needs sharpening to cut through "air"
Lightweight, beautiful, and very sharp knife!
It is sturdy. I think I am cutting slightly to the left. For the money it is sold, it is okay.
Very good for its price, but not something that would interest me as a knife collector, it's just a tool, I would say mass-produced, and I gave it to my wife, I just sharpen it for her.
The edge is very good from the factory, I don't like that the knife is thin.
If you want a chef's knife for your kitchen, stay away from the very cheap ones you would buy at the supermarket and at least get this one, it will save your hands, it won't empty your wallet, if you take care of it a little, it will last a lifetime.
The knife is excellent at this price and worthy of the KAI name.
Well sharpened out of the box, but with a metal hardness that I would consider low in a professional kitchen, resulting in the need for more frequent sharpening. However, it is much easier to sharpen (even with a leather strop, it holds a regular sharpening)
The knife is good. Very lightweight, which personally I liked, but it is very thin, something you should keep in mind. It definitely isn't as heavy as the Wustoff. If you want to buy this knife, you should consider that you will also be working with other knives alongside it (for breaking small bones...). *The HRC is not 58, it is 56+-1, the same as all the knives in the WASABI series by KAI
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Very good and sharp for its price!
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Excellent knife, its quality is excellent and I recommend it for household use
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Good knife. It will do the job in the kitchen, in a tavern.
Amazing knife from a top-notch company
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Very good knife for filleting. With one pull, it cuts everything with its weight alone
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Low quality handle. Otherwise perfect
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