Gyuto 150 mm, KAI WASABI BLACK
For those who want one knife for most things: meat, fish and vegetables.
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- Delivery in 1–3 working days in Norway
- Free delivery in Norway over 2 500,-
- 30-day returns
- Specialist shop with its own sharpening workshop
Goes with the knife
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Description
KAI Wasabi Black Gyuto is an all-rounder in the kitchen, suited to everything from vegetables and herbs to meat and fish. Gives precise cuts so you can work efficiently.
The KAI Wasabi Black series combines function, quality and style at an affordable price. The knives are made of stainless steel with a higher carbon content, which makes the steel hard and the knives sharper. The water-resistant handle is made of powdered bamboo and plastic, and has natural antibacterial properties.
KAI · Seki, Gifu
KAI is the large industrial maker in our range. The company from Seki combines modern production technology with Japanese knife principles, in series that cover everything from a first everyday knife to the professional kitchen.
All knives from KAISpecifications
- Knife type
- Gyuto (chef's knife)
- Region
- Seki, Gifu
- Steel
- 1K6, stainless steel
- Hardness
- 57-58 HRC
- Blade length
- 150 mm
- Handle
- PP with bamboo
- Edge
- 50/50
- Right-/left-handed
- Both
- Item number (SKU)
- 6715C
About the knife type: Gyuto (chef's knife)
A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.
The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.
About the steel: 1K6
Care and maintenance
Wash by hand in warm water, and dry it straight away.
Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.
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