{"title":"Kai","description":"\u003cp\u003eThe \u003cstrong\u003eKai\u003c\/strong\u003e category brings together the entire range of professional knives from the Japanese Kai group, founded in Tokyo over a century ago and recognised worldwide as a reference point for professional kitchen cutlery. For the foodservice sector and specialist retail, Fontana Hotellerie offers a selection ranging from Western-style chef's knives to traditional Japanese blades, guaranteeing superior cutting quality, balance and durability.\u003c\/p\u003e\u003ch2\u003eHow to choose a Kai knife for professional kitchens\u003c\/h2\u003e\u003cp\u003eThe choice of the correct professional knife depends on four main variables:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade type:\u003c\/strong\u003e Kai series distinguish between double bevel profiles suited to Western cooking and single bevel blades for Japanese techniques such as pull-cut slicing. Choose based on the brigade's working style.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel and hardness:\u003c\/strong\u003e Kai employs high-hardness steels (elevated HRC) that guarantee a sharp edge for extended periods, ideal for continuous use in professional kitchens. Higher hardness requires professional sharpening on water stone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle and ergonomics:\u003c\/strong\u003e series vary between pakkawood handles, composite resin or natural wood; evaluate comfort for prolonged use and compliance with HACCP regulations (closed handles, non-porous surface).\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e from office knives (8–10 cm) to chef's knives of 20–27 cm, length affects precision and versatility in daily mise en place.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003ePrimary uses in professional settings\u003c\/h2\u003e\u003cp\u003eKai knives are designed to meet the needs of chefs, line cooks, pâtissiers and foodservice operators who require reliable tools shift after shift. The blades are suited to preparations of fish, meat, vegetables and pastry work requiring clean, precise cuts. The tradition forged in the art of Japanese blacksmiths — heir to samurai sword metallurgy — translates into professional knives that unite contemporary design and elevated technical performance, equally suited to hotel professional kitchens and fine dining restaurants.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do I choose a Kai knife for professional catering?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eFor professional kitchens it is essential to evaluate the blade profile (double or single bevel), the hardness of the steel for edge retention, handle ergonomics in relation to prolonged use and the length suited to the main preparation. Kai offers specific series for Western chefs and for Japanese cutting techniques, with options compliant with HACCP requirements for the foodservice sector.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat are the differences between a Kai Japanese-blade knife and one in Western style?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eKai's Japanese-style knives typically feature single bevel blades, very acute sharpening angle and high hardness HRC steels, optimal for precision cuts on fish and vegetables with pull-cut technique. Western-style versions have double bevel blade and a more robust geometry, suited to the versatility of European professional kitchens and intensive use on meat and harder ingredients.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eAre Kai knives suitable for daily use in the foodservice brigade?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The Kai range is designed to withstand continuous use in professional kitchens. The high-hardness steel guarantees superior edge retention compared to standard blades, reducing sharpening frequency. However, water stone sharpening and hand washing are recommended to preserve performance over time, avoiding dishwashers which can damage high-carbon steels.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat materials are used for Kai knife handles and are they compliant with HACCP regulations?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eKai uses handles in pakkawood (wood stabilised in resin), composite resins and synthetic materials with a closed surface. For HACCP compliance in professional kitchens, it is recommended to orient towards series with resin or non-porous composite material handles, which are easier to sanitise and resistant to the intense humidity typical of the foodservice environment.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","products":[{"product_id":"kai-wasabi-black-santoku-16-5-cm","title":"Kai Wasabi Black Santoku Knife 16.5 cm","description":"\u003ch2\u003eKai Wasabi Black Santoku 16.5 cm (6716S) — Japanese Precision for Professional Kitchen\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eKai Wasabi Black Santoku 6716S\u003c\/strong\u003e is a 16.5 cm professional Japanese knife forged in 6A\/IK6 stainless steel with hardness 58 (±1) HRC. Versatile for cutting fish, meat and vegetables — the name \u003cem\u003esantoku\u003c\/em\u003e literally means \"three virtues\" — it combines the optimised geometry of Japanese tradition with an ergonomic PP handle with bamboo powder. Lightweight at 136 g with precise balance, it is the tool of choice in professional kitchens of restaurants, hotels and sushi laboratories.\u003c\/p\u003e\n\n\u003ch2\u003eBlade in High-Performance Stainless Steel\u003c\/h2\u003e\n\u003cp\u003eThe blade is forged in \u003cstrong\u003e6A\/IK6 stainless steel\u003c\/strong\u003e with certified hardness of \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e on the Rockwell scale — a value that places the Wasabi Black in the upper tier of professional kitchen knives, compared to many European knives that range between 52 and 56 HRC.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior corrosion resistance\u003c\/strong\u003e for intensive use in foodservice environments\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional edge retention\u003c\/strong\u003e thanks to the high hardness of the alloy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSymmetric sharpening\u003c\/strong\u003e for precise and controlled cuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlightly arched spine\u003c\/strong\u003e that favours fluid rocking motions on the cutting board\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eWasabi Black Handle: Ergonomics and Durability\u003c\/h2\u003e\n\u003cp\u003eThe handle in \u003cstrong\u003epolypropylene (PP) with bamboo powder\u003c\/strong\u003e, matte black, measures 12.5 cm and guarantees optimal balance with the 16.5 cm blade. The oval section fits naturally into the grip and maintains secure hold even with wet hands — a fundamental requirement in continuous professional kitchen work.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater resistant\u003c\/strong\u003e and resistant to kitchen chemicals\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eErgonomic oval shape\u003c\/strong\u003e pleasant to the touch during long work sessions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNon-slip grip\u003c\/strong\u003e even in humid conditions\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSantoku\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSeries\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWasabi Black\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eArticle code\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6716S\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e16.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHandle length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e12.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e136 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade material\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e6A\/IK6 stainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade hardness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e58 (±1) HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHandle material\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePP with bamboo powder, black\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIndustrial — Kai Corporation, Japan, since 1908\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eIdeal Applications in Professional Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe Kai Wasabi Black Santoku 6716S excels in preparations requiring millimetre precision: julienne and brunoise of vegetables, thin slicing of fish for sushi and sashimi, cutting of deboned meats. It is the tool chosen by chefs and cooks in restaurants, hotels and Asian kitchen laboratories, where the versatility of the santoku reduces the need to change knives during preparation.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProfessional kitchens of restaurants, hotels and foodservice facilities\u003c\/li\u003e\n\u003cli\u003eSushi, sashimi and Japanese and Asian cuisine preparations\u003c\/li\u003e\n\u003cli\u003eFine cutting of vegetables: julienne, brunoise, chiffonade\u003c\/li\u003e\n\u003cli\u003eSlicing of meats and fish with millimetre control\u003c\/li\u003e\n\u003cli\u003eChefs and cooks requiring the geometry and balance of the Japanese school\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMaintenance: How to Preserve 58 HRC Sharpness\u003c\/h2\u003e\n\n\u003ch3\u003eCleaning\u003c\/h3\u003e\n\u003cp\u003eAt first use rinse with hot water. After each use wash immediately with neutral detergent and dry with a soft cloth. Rinse immediately after contact with acidic foods (citrus, vinegar) to prevent micro-oxidation. \u003cstrong\u003eDo not wash in the dishwasher\u003c\/strong\u003e: heat and aggressive detergents compromise sharpness and handle materials.\u003c\/p\u003e\n\n\u003ch3\u003eSharpening and Storage\u003c\/h3\u003e\n\u003cp\u003eThe high hardness of 58 HRC makes traditional steels inadvisable: prefer \u003cstrong\u003eJapanese sharpening stones\u003c\/strong\u003e (1000–3000 grit for maintenance, 6000+ for finishing) or equivalent professional systems. Store in a knife block, drawer with blade guards or magnetic bar, avoiding direct contact with other metals.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eKai Corporation\u003c\/strong\u003e — Since 1908, Japanese excellence in precision blade manufacturing for high-end hospitality and foodservice professionals.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between the Kai Wasabi Black Santoku 16.5 cm and a European chef's knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Kai Wasabi Black Santoku 6716S (16.5 cm) has Japanese geometry with a flatter blade, slightly arched spine and rounded tip, optimised for vertical rocking motion on the cutting board. The European chef's knife has a more pronounced ventral curve for rocking motion. Both cut fish, meat and vegetables, but the santoku offers greater precision in julienne and thin cuts. The 58 HRC hardness of the Wasabi Black is superior to the average entry-level European knife (52–56 HRC), guaranteeing longer-lasting edge retention.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the Kai Wasabi Black Santoku 6716S dishwasher compatible?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. The Kai Wasabi Black Santoku 6716S is not suitable for dishwasher cleaning. Heat, steam and aggressive detergents from professional and domestic dishwashers degrade both the sharpness of the 6A\/IK6 steel blade and the handle materials with bamboo powder PP. Only hand washing with neutral detergent, followed by immediate drying with a soft cloth, is required.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhich sharpening stone is recommended for the Kai Wasabi Black?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eDue to the high hardness of 58 (±1) HRC, the Kai Wasabi Black Santoku 6716S should not be sharpened with traditional steels, which risk chipping the edge. Japanese sharpening stones at 1000–3000 grit for routine maintenance and 6000 grit or higher for finishing are recommended. Kai manufactures sharpener lines compatible with its cutlery.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the Kai Wasabi Black santoku suitable for sushi and sashimi preparation?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The Kai Wasabi Black Santoku 6716S is widely used in professional kitchens for sushi and sashimi preparation. The 16.5 cm blade with symmetric sharpening at 58 HRC allows clean and precise cuts on fresh fish, avoiding fibre compression. For cutting whole fillets or filleting, it is recommended to pair it with a dedicated yanagiba knife.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow much does the Kai Wasabi Black Santoku 6716S weigh and how does it balance in hand?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Kai Wasabi Black Santoku 6716S weighs 136 g. The PP handle with bamboo powder measures 12.5 cm and balances the 16.5 cm blade, with the balance point positioned near the blade heel. The light weight reduces fatigue during prolonged work sessions typical of professional foodservice kitchens.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259221393753,"sku":"","price":62.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-wasabi-black-santoku-su-tavolo-nero-cemento.png?v=1773758467"},{"product_id":"kai-wasabi-black-santoku-16-5-cm-1","title":"Kai Wasabi Black Chef's Knife 20 cm","description":"\u003ch2\u003eKAI Wasabi Black – Chef's Knife 20 cm (cod. 6720C)\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eKAI Wasabi Black 20 cm chef's knife\u003c\/strong\u003e (cod. 6720C) is a Japanese professional kitchen tool with 6A\/IK6 stainless steel blade, hardness 58 (±1) HRC and ergonomic grip in black polypropylene with bamboo powder. Weighing 149 g, it offers precise balance and meets the daily needs of chefs, restaurant brigades, hotels and catering operations seeking consistent reliability at a competitive price.\u003c\/p\u003e\n\n\u003ch2\u003eBlade: 6A\/IK6 stainless steel, 58 HRC\u003c\/h2\u003e\u003cp\u003eThe 20 cm blade is made of \u003cstrong\u003e6A\/IK6 stainless steel\u003c\/strong\u003e of the latest generation, with heat treatment bringing hardness to \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e. This hardness level ensures long-lasting sharpness and precise cuts on meat, fish and vegetables, reducing the frequency of in-service resharpening. The slightly arched back facilitates the rocking motion on the cutting board, a fundamental technique in professional food preparation.\u003c\/p\u003e\n\n\u003ch2\u003eErgonomic handle in PP with bamboo powder\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eblack polypropylene (PP) handle with bamboo powder\u003c\/strong\u003e measures 12.5 cm and features an oval section that ensures a secure grip even in wet environments or with oily hands. Resistant to water and chemical agents, it maintains its characteristics over time even with intensive use in professional kitchens. The overall weight of 149 g helps reduce fatigue during long working sessions.\u003c\/p\u003e\n\n\u003ch2\u003eProfessional uses of the Wasabi Black 20 cm\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing meat, fish and vegetables with precision\u003c\/li\u003e\n\u003cli\u003eCarving and mincing ingredients in rapid preparations\u003c\/li\u003e\n\u003cli\u003eCutting board work for aromatics and fresh herbs\u003c\/li\u003e\n\u003cli\u003eSushi, sashimi and Japanese fusion cuisine preparations\u003c\/li\u003e\n\u003cli\u003eDaily service in restaurant, hotel and catering kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMaintenance and blade care\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e wash by hand with neutral detergent after each use and dry immediately with a soft cloth. \u003cstrong\u003eDo not wash in the dishwasher\u003c\/strong\u003e: prolonged exposure to hot water and aggressive detergents compromises sharpness and can damage the handle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e use progressive-grit sharpening stones or professional systems dedicated to Japanese knives. Due to the blade's elevated hardness (58 HRC), avoid traditional steels that could chip the edge.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a knife block, magnetic bar or drawer with blade guards to protect the edge between uses.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical specifications – KAI Wasabi Black Chef 20 cm\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Wasabi Black\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct code:\u003c\/strong\u003e 6720C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBarcode:\u003c\/strong\u003e 4901601464481\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 20 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade material:\u003c\/strong\u003e 6A\/IK6 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 58 (±1) HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e black polypropylene (PP) with bamboo powder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 149 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Japanese industrial manufacture by KAI\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDishwasher:\u003c\/strong\u003e not recommended\u003c\/li\u003e\n\u003c\/ul\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the hardness of the KAI Wasabi Black 20 cm blade?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe blade of the KAI Wasabi Black 20 cm (cod. 6720C) is made of 6A\/IK6 stainless steel with hardness of 58 (±1) HRC, which guarantees long-lasting sharpness and precise cuts with reduced maintenance in professional service.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eCan the KAI Wasabi Black knife be washed in the dishwasher?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. KAI recommends hand washing with neutral detergent and immediate drying. Dishwasher washing can compromise the sharpness of the 6A\/IK6 stainless steel blade and deteriorate the polypropylene handle with bamboo powder.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat type of sharpener is recommended for the Wasabi Black?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eDue to its hardness of 58 HRC, the KAI Wasabi Black requires progressive-grit sharpening stones or professional systems specific to Japanese knives. Traditional steels are not suitable as they may chip the edge.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Wasabi Black 20 cm suitable for sushi and fish cuisine?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The 20 cm blade with arched back is suitable for slicing fish, meat and vegetables with precision. It is a versatile chef's knife also used in sushi, sashimi and professional Japanese cuisine preparations.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the weight of the KAI Wasabi Black Chef 20 cm and why does it matter?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe KAI Wasabi Black Chef 20 cm weighs 149 g, a weight calibrated to reduce fatigue during the long working sessions typical of restaurant, hotel and catering brigades. The balance between the 20 cm blade and 12.5 cm handle contributes to cutting control.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259223425369,"sku":null,"price":62.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/coltello-kai-wasabi-black-su-tavolo-nero-effetto-cemento.png?v=1773758439"},{"product_id":"copia-del-kai-wasabi-black-cuoco-20-cm","title":"Kai Wasabi Black Carving Knife 23 cm","description":"\u003ch2\u003eKai Wasabi Black Narrow Carving Knife 23 cm – Japanese Professional Knife\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eKai Wasabi Black narrow carving knife, 23 cm\u003c\/strong\u003e (cod. 6723L) is a Japanese professional industrial knife, designed for chefs and foodservice professionals requiring clean, precise slicing of cured meats, cooked meat, smoked fish and carpaccio. 6A\/IK6 stainless steel blade at 58 (±1) HRC, PP handle with bamboo powder, weight of 136 g for optimal balance during prolonged use.\u003c\/p\u003e\u003ch2\u003eHigh-precision blade for professional slicing\u003c\/h2\u003e\u003cp\u003eThe long, narrow \u003cstrong\u003e23 cm blade\u003c\/strong\u003e, with mirror polish finish, reduces friction during cutting and guarantees uniform sections even on large food items. The slightly arched back favours controlled rocking motions, essential for mise en place operations in professional kitchens.\u003c\/p\u003e\u003cp\u003eThe 6A\/IK6 stainless steel achieves hardness of \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e, superior to most European knives in the equivalent price range, with excellent corrosion resistance in intensive work environments — a critical feature for high-pace foodservice kitchens.\u003c\/p\u003e\u003ch2\u003eErgonomic handle in PP with bamboo powder\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eblack polypropylene (PP) handle with bamboo powder\u003c\/strong\u003e has an oval section that fits naturally to the hand, ensuring secure grip even in humid conditions. The handle length is \u003cstrong\u003e12.5 cm\u003c\/strong\u003e. The material is fully resistant to water and chemical agents typical of professional environments.\u003c\/p\u003e\u003ch2\u003eProfessional applications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eSlicing cured meats and prosciutto\u003c\/li\u003e\n\u003cli\u003eCarving cooked meats and roasts\u003c\/li\u003e\n\u003cli\u003ePreparing beef and fish carpaccio\u003c\/li\u003e\n\u003cli\u003eSlicing salmon and smoked fish\u003c\/li\u003e\n\u003cli\u003eCutting large vegetables\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Wasabi Black\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct code:\u003c\/strong\u003e 6723L\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEAN:\u003c\/strong\u003e 4901601477702\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Narrow carving knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 23 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 136 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade material:\u003c\/strong\u003e 6A\/IK6 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 58 (±1) HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade finish:\u003c\/strong\u003e Mirror polish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e PP with bamboo powder, black\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Japanese industrial manufacture\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eMaintenance and storage\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e wash by hand immediately after use with neutral detergent, dry with a soft cloth. Do not use the dishwasher. Rinse quickly after contact with acidic foods.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e due to the high hardness of the steel (58 HRC), use exclusively sharpening stones or professional systems. Traditional steels are not suitable.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e keep in a knife block, magnetic bar or drawer with blade guards to preserve the blade edge.\u003c\/p\u003e\u003ch2\u003eThe Wasabi Black series by Kai\u003c\/h2\u003e\u003cp\u003eThe Wasabi Black range combines the tradition of Japanese knife-making with modern production technologies, offering professional tools at an excellent quality-to-price ratio without compromising performance. The series is adopted in professional kitchens, restaurants, hotels and pastry laboratories that require consistent reliability over time.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the Kai Wasabi Black narrow carving knife 23 cm suitable for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Kai Wasabi Black 6723L is designed to slice cured meats and prosciutto, cooked meats and roasts, salmon and smoked fish, beef and fish carpaccio, and large vegetables. The long, narrow 23 cm blade enables clean, uniform cuts ideal for professional mise en place.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat hardness does the steel of the Kai Wasabi Black carving knife have?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe blade is made of 6A\/IK6 stainless steel with hardness of 58 (±1) HRC. This value guarantees long-lasting sharpness and corrosion resistance, superior to the average of European kitchen knives in the equivalent price range.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eCan the Kai Wasabi Black narrow carving knife go in the dishwasher?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. Dishwasher washing is not recommended for any knife in the Wasabi Black series. Hand washing with neutral detergent, immediate drying with a soft cloth and quick rinsing after contact with acidic foods is advised.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow are Kai Wasabi Black knives sharpened?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eGiven the high hardness of the 6A\/IK6 steel (58 HRC), only sharpening stones or professional sharpening systems should be used. Traditional steels are not suitable and could damage the blade edge.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the weight and balance of the Kai Wasabi Black narrow carving knife 23 cm?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe knife weighs 136 g with a 23 cm blade and 12.5 cm handle. The balance is optimised to reduce fatigue during prolonged use, making it suitable for intensive work shifts in professional kitchens and foodservice environments.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259258388825,"sku":null,"price":66.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-wasabi-black-trinciante-su-tavolo-cemento-nero.png?v=1773758356"},{"product_id":"kai-wasabi-black-trinciante-stretto-23-cm","title":"Kai Wasabi Black Yanagiba Knife 24 cm","description":"\u003ch2\u003eKai Wasabi Black Yanagiba 24 cm – Coltello Giapponese per Sushi e Sashimi\u003c\/h2\u003e\n\n\u003cp\u003eLo \u003cstrong\u003eYanagiba Kai Wasabi Black da 24 cm\u003c\/strong\u003e (cod. 6724Y) è il coltello giapponese specializzato per sushi e sashimi della serie Wasabi Black di \u003cstrong\u003eKai Corporation\u003c\/strong\u003e, produttore di coltelleria professionale dal 1908. Lama in acciaio inossidabile 6A\/IK6 con durezza 58 (±1) HRC, affilatura asimmetrica concava in stile giapponese, impugnatura in PP con polvere di bambù da 12,5 cm: tutto ciò che serve per tagli netti e precisi in cucina professionale e sushi bar.\u003c\/p\u003e\n\n\u003ch2\u003eLama Yanagiba: geometria e acciaio per il taglio perfetto\u003c\/h2\u003e\n\n\u003cp\u003eIl nome \u003cem\u003eYanagiba\u003c\/em\u003e – letteralmente \"lama a foglia di salice\" – descrive il profilo lungo e affusolato della lama da \u003cstrong\u003e24 cm in acciaio inossidabile 6A\/IK6\u003c\/strong\u003e, temprata a \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e. Questa durezza, superiore alla media della coltelleria europea, garantisce un filo eccezionalmente affilato e una ritenzione del taglio prolungata nel tempo.\u003c\/p\u003e\n\n\u003cp\u003eL'\u003cstrong\u003eaffilatura concava asimmetrica\u003c\/strong\u003e (single bevel, stile giapponese tradizionale) consente il movimento di taglio lungo e continuo tipico della preparazione del sashimi: un gesto unico, privo di pressione sul filetto, che preserva la struttura cellulare del pesce e ne esalta la presentazione nel piatto. Il dorso leggermente arcuato facilita i delicati movimenti basculanti richiesti per il controllo millimetrico.\u003c\/p\u003e\n\n\u003ch2\u003eImpugnatura in PP e polvere di bambù: grip, igiene, durata\u003c\/h2\u003e\n\n\u003cp\u003eL'impugnatura ovale da \u003cstrong\u003e12,5 cm in polipropilene con polvere di bambù\u003c\/strong\u003e, colore nero, è completamente resistente all'acqua e ai grassi. Il profilo ergonomico si adatta alla presa naturale sia in prona che in semipronazione, garantendo comfort anche durante sessioni di lavoro prolungate in cucina professionale. Peso complessivo: \u003cstrong\u003e142 g\u003c\/strong\u003e, bilanciato per ridurre l'affaticamento del polso.\u003c\/p\u003e\n\n\u003ch2\u003ePerché scegliere la serie Wasabi Black di Kai\u003c\/h2\u003e\n\n\u003cp\u003eLa serie \u003cstrong\u003eWasabi Black\u003c\/strong\u003e di \u003cstrong\u003eKai Corporation\u003c\/strong\u003e è progettata per chi vuole le geometrie e la metallurgia della coltelleria giapponese professionale a un rapporto qualità-prezzo accessibile rispetto alle linee top di gamma. Rispetto a uno yanagiba in acciaio carbonio tradizionale, l'acciaio inossidabile 6A\/IK6 offre maggiore resistenza alla corrosione – un vantaggio concreto nell'uso quotidiano in ambienti HORECA ad alta umidità.\u003c\/p\u003e\n\n\u003ch2\u003eContesti d'uso ideali\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eRistoranti giapponesi e sushi bar di alta gamma\u003c\/li\u003e\n  \u003cli\u003eChef professionisti specializzati in cucina nikkei e fusion\u003c\/li\u003e\n  \u003cli\u003eLaboratori di preparazione pesce fresco\u003c\/li\u003e\n  \u003cli\u003eCatering di lusso e banqueting\u003c\/li\u003e\n  \u003cli\u003eScuole di cucina professionale\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eSpecifiche tecniche\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTipo:\u003c\/strong\u003e Yanagiba (coltello giapponese per sushi\/sashimi)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSerie:\u003c\/strong\u003e Wasabi Black\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCodice articolo:\u003c\/strong\u003e 6724Y\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLunghezza lama:\u003c\/strong\u003e 24 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLunghezza impugnatura:\u003c\/strong\u003e 12,5 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePeso:\u003c\/strong\u003e 142 g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMateriale lama:\u003c\/strong\u003e Acciaio inossidabile 6A\/IK6\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDurezza:\u003c\/strong\u003e 58 (±1) HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMateriale impugnatura:\u003c\/strong\u003e PP con polvere di bambù, nero\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAffilatura:\u003c\/strong\u003e Asimmetrica concava (stile giapponese)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProduzione:\u003c\/strong\u003e Industriale di alta qualità – Kai Corporation, Giappone (dal 1908)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eManutenzione e cura\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003ePulizia quotidiana:\u003c\/strong\u003e al primo utilizzo, sciacquare con acqua calda. Dopo ogni uso, lavare immediatamente con detergente neutro e asciugare con panno morbido. Sciacquare subito dopo il contatto con alimenti acidi. Lavare sempre dal dorso verso il filo per evitare tagli accidentali.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e⚠️ Non lavare in lavastoviglie:\u003c\/strong\u003e il lavaggio a mano preserva l'affilatura e i materiali dell'impugnatura.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAffilatura professionale:\u003c\/strong\u003e a causa dell'elevata durezza (58 HRC), non utilizzare acciaini tradizionali. Si raccomanda l'affilatura periodica con pietre giapponesi a grana progressiva o sistemi professionali specifici per lame asimmetriche.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eConservazione:\u003c\/strong\u003e riporre in ceppo portacoltelli, barra magnetica in legno o cassetto con proteggilama, evitando il contatto con altri oggetti metallici.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eDomande frequenti\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eQual è la differenza tra uno yanagiba e un normale coltello affettatore?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eLo yanagiba ha un'affilatura asimmetrica concava (single bevel) su un solo lato della lama, caratteristica della coltelleria giapponese tradizionale. Questa geometria permette un taglio lungo e continuo con minima pressione sul pesce, preservandone la struttura e la presentazione. Un affettatore europeo ha invece affilatura simmetrica (double bevel), pensata per tagli verticali su carni e salumi.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIl Kai Wasabi Black Yanagiba 24 cm è adatto anche a un cuoco non professionista?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eSì, ma richiede una corretta tecnica di affilatura: la durezza di 58 HRC impone l'uso di pietre giapponesi a grana progressiva anziché acciaini tradizionali. Per chi si avvicina per la prima volta alla coltelleria giapponese single bevel, è consigliabile apprendere prima le basi dell'affilatura asimmetrica. In cucina professionale, è uno strumento di uso quotidiano senza particolari difficoltà gestionali.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eSi può lavare in lavastoviglie il Kai Wasabi Black Yanagiba?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. Il lavaggio in lavastoviglie è sconsigliato: i detergenti aggressivi e le alte temperature possono danneggiare l'impugnatura in PP con polvere di bambù e compromettere l'affilatura della lama. Il lavaggio a mano con detergente neutro e immediata asciugatura con panno morbido è l'unico metodo corretto.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eCon quale pietra si affila lo yanagiba Kai Wasabi Black?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eData la durezza di 58 (±1) HRC e l'affilatura asimmetrica, si raccomandano pietre giapponesi a grana progressiva (es. grana 1000 per ripristino del filo, grana 3000-6000 per rifinitura). Gli acciaini tradizionali non sono adatti a lame così dure e con geometria single bevel. Per chi non ha esperienza, si consiglia l'affilatura presso un professionista specializzato in coltelleria giapponese.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIl Kai Wasabi Black Yanagiba è adatto per tagliare salmone e tonno crudi?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eSì, è progettato esattamente per questo utilizzo. La lama da 24 cm consente un movimento di taglio lungo e ininterrotto su filetti di grandi dimensioni come salmone intero o tranci di tonno, riducendo al minimo le pressioni laterali che rovinerebbero la texture del pesce crudo. È lo strumento di riferimento nei sushi bar e nei laboratori di preparazione pesce fresco.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259296858457,"sku":null,"price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-wasabi-black-yanagiba-su-tavolo-nero-cemento.png?v=1773757360"},{"product_id":"kai-wasabi-black-yanagiba-sushi-sashimi-24-cm","title":"Kai Wasabi Flexible Fillet Knife 18 cm","description":"\u003ch2\u003eKai Wasabi Black – Flexible Filleting Knife 18 cm (art. 6761F)\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003eKai Wasabi Black 18 cm flexible filleting knife\u003c\/strong\u003e (art. 6761F) is a professional tool designed for filleting fresh fish and delicate meats. The high-carbon stainless steel blade, tempered to \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e, guarantees an exceptionally sharp edge, corrosion resistance and optimal flexibility to follow the fish bone and meat contours, minimising waste.\u003c\/p\u003e\u003ch2\u003eBlade: Japanese flexibility and sharpness\u003c\/h2\u003e\u003cp\u003eThe \u003cstrong\u003e18 cm\u003c\/strong\u003e blade, with a narrow and flexible profile, is coated in matte black: the coating reduces friction during cutting and imparts a professional aesthetic consistent with the Wasabi Black line. The symmetrical sharpening makes it suitable for both right and left-handed cuts without compromising performance.\u003c\/p\u003e\u003ch3\u003eErgonomic PP handle for long sessions\u003c\/h3\u003e\u003cp\u003eThe \u003cstrong\u003e12.5 cm\u003c\/strong\u003e grip in black polypropylene (PP) is slip-resistant and moisture-resistant: essential characteristics in professional kitchens where knife control must remain constant even after hours of work. The total weight of \u003cstrong\u003e84 g\u003c\/strong\u003e ensures precise balance between blade and handle, limiting operator fatigue.\u003c\/p\u003e\u003ch2\u003eKai since 1908: Japanese quality accessible to foodservice\u003c\/h2\u003e\u003cp\u003eKai has been producing professional knives since 1908. The \u003cstrong\u003eWasabi Black\u003c\/strong\u003e line is designed to offer Japanese-level performance at a price suitable for restaurants, hotels, catering facilities, fish processing laboratories and professional cooking schools. It falls within Kai's \u003cstrong\u003eComfort Series\u003c\/strong\u003e, which prioritises ergonomics and reliability in continuous use.\u003c\/p\u003e\u003ch2\u003eIdeal applications in professional kitchens\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eFilleting fresh fish: salmon, sea bass, gilt-head bream, sole and flatfish\u003c\/li\u003e\n\u003cli\u003eRemoving skin from fish fillets and meats\u003c\/li\u003e\n\u003cli\u003eCutting thin raw meats: carpaccios and tartares\u003c\/li\u003e\n\u003cli\u003ePrecision preparations requiring millimetric control\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eRecommended maintenance\u003c\/h2\u003e\u003cp\u003eTo preserve the performance of the Kai Wasabi Black blade, \u003cstrong\u003ehand washing\u003c\/strong\u003e with mild detergent and immediate drying is recommended. Sharpen periodically with a \u003cstrong\u003esharpening stone\u003c\/strong\u003e or professional steel. Not suitable for dishwasher washing.\u003c\/p\u003e\u003ch2\u003eTechnical data sheet – Kai Wasabi Black Filleting Knife 18 cm\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Flexible narrow carving knife\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Wasabi Black – Comfort Series\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArticle no.:\u003c\/strong\u003e 6761F\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 18 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpening:\u003c\/strong\u003e Symmetrical\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e Polypropylene (PP), black\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 84 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRockwell hardness:\u003c\/strong\u003e 58 (±1) HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Industrial\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEAN:\u003c\/strong\u003e 4901601004311\u003c\/li\u003e\n\u003c\/ul\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the Kai Wasabi Black 18 cm filleting knife suitable for beginners or only for professional chefs?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Kai Wasabi Black line is designed for foodservice professionals, but the Comfort Series stands out for its ergonomics and ease of use. The slip-resistant PP handle at 12.5 cm and the lightweight 84 g weight make it manageable even for those approaching quality Japanese cutlery for the first time.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhich types of fish is the 18 cm flexible blade most suitable for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe 18 cm flexible blade of the Kai Wasabi Black 6761F is ideal for filleting medium-sized fish: salmon, sea bass, gilt-head bream, sole and flatfish in general. The optimal flexibility allows following the bone with precision, reducing waste to a minimum.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eCan the Kai Wasabi Black knife be washed in a dishwasher?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. Kai recommends hand washing with mild detergent and immediate drying. Dishwasher washing can compromise the blade's sharpness and damage the matte black coating over time.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the hardness of the Kai Wasabi Black 6761F blade?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe high-carbon stainless steel blade of the Kai Wasabi Black 6761F is tempered to 58 (±1) HRC on the Rockwell scale. This value guarantees a sharp and durable edge with good corrosion resistance typical of professional kitchen environments.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow to sharpen the Kai Wasabi Black filleting knife correctly?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eKai recommends using an appropriately grained sharpening stone or a professional steel. Given the symmetrical sharpening of the blade, the Wasabi Black 6761F knife is sharpened using the same techniques as a Western knife, without the need for specialised equipment for asymmetrical blades.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259406336345,"sku":null,"price":59.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-wasabi-coltello-su-tavolo-cemento-nero_1.png?v=1773757385"},{"product_id":"kai-wasabi-black-yanagiba-sushi-sashimi-24-cm-1","title":"Kai Kinju Yanagiba Knife 27 cm Carbon Steel 58 HRC","description":"\u003ch2\u003eKAI Seki Magoroku KK Kinju Yanagiba 27 cm – Professional Knife for Sushi and Sashimi\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eKAI Yanagiba Seki Magoroku KK Kinju 27 cm\u003c\/strong\u003e (cod. KK-0027) is the traditional Japanese knife par excellence for raw fish preparation: high-carbon steel blade at \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e, single bevel kataba and octagonal pakka wood handle in black. An indispensable tool for professional sushi chefs, Japanese restaurants and high-level foodservice facilities.\u003c\/p\u003e\n\n\u003ch2\u003eThe Blade: High-Carbon Steel, 58 HRC\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003e27 cm\u003c\/strong\u003e blade is hand-forged from high-carbon steel with hardness \u003cstrong\u003e58 (±1) HRC on the Rockwell scale\u003c\/strong\u003e. Compared to standard stainless steels, this composition guarantees a thinner and more durable edge, excellent response to traditional Japanese sharpening stones and clean cuts that fully preserve the texture of raw fish.\u003c\/p\u003e\n\n\u003cp\u003eThe finish is satin and matte along the blade's flanks, with the sharp edge gleaming in the light: a visual contrast that testifies to KAI's craftsmanship. A \u003cstrong\u003esoft decorative wave\u003c\/strong\u003e runs along the entire splay from heel to point, a distinctive aesthetic element of the Kinju series.\u003c\/p\u003e\n\n\u003ch2\u003eSingle Bevel Kataba: The Japanese Technique of Perfect Cutting\u003c\/h2\u003e\n\n\u003cp\u003eThe KK Kinju Yanagiba features a \u003cstrong\u003esingle bevel (kataba)\u003c\/strong\u003e, sharpened exclusively on the right side, following Japanese tradition. This geometry allows the blade to glide through fish with minimal resistance, separating fibres without crushing them. The result is perfectly uniform sashimi slices and smooth cut surfaces, impossible to achieve with a Western double-bevelled knife.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eImportant: this knife is designed for right-handed users. For left-handed users, a version with inverted bevel is required.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eOctagonal Pakka Wood Handle: Ergonomics and Control\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003e12.5 cm\u003c\/strong\u003e handle in \u003cstrong\u003ematte black pakka wood with octagonal cross-section\u003c\/strong\u003e is not purely aesthetic: the traditional Japanese form ensures a secure and oriented grip, eliminating involuntary rotation during precision cuts. The overall weight of \u003cstrong\u003e212 g\u003c\/strong\u003e ensures the right balance between blade and handle for prolonged work sessions.\u003c\/p\u003e\n\n\u003ch2\u003eProfessional Uses\u003c\/h2\u003e\n\n\u003cp\u003eThe KAI Yanagiba KK-0027 is the reference tool for:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSashimi\u003c\/strong\u003e – paper-thin slices of salmon, tuna, sea bass, gilt-head bream and other raw fish\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNigiri sushi\u003c\/strong\u003e – precise cutting of fish for impeccable nigiri\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFish carpaccios and tartares\u003c\/strong\u003e – uniform slices and perfect cubes\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFilleting\u003c\/strong\u003e – removing skin and preparing fillets\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eKAI Corporation: Seki, 1908\u003c\/h2\u003e\n\n\u003cp\u003eKAI Corporation was founded in \u003cstrong\u003eSeki\u003c\/strong\u003e, Japan's blade city, in 1908. Over a century of continuous professional knife production, with direct roots in the tradition of katana master smiths. The \u003cstrong\u003eSeki Magoroku KK (Kinju)\u003c\/strong\u003e series represents the balance between artisanal quality and professional accessibility: hand-made knife performance, consistent reliability in the foodservice setting.\u003c\/p\u003e\n\n\u003cp\u003eThe knife meets the requirements of European standards for food safety and material quality, making it suitable for use in restaurants, luxury hotels and gastronomic laboratories requiring certified tools.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Seki Magoroku KK Kinju\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eArticle code:\u003c\/strong\u003e KK-0027\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Yanagiba – Japanese knife for sashimi\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 27 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.5 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade material:\u003c\/strong\u003e High-carbon steel\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 58 (±1) HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBevel:\u003c\/strong\u003e Single (kataba) – for right-handed users\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e Black pakka wood, octagonal cross-section\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 212 g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Hand-made\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBarcode:\u003c\/strong\u003e 4901601002003\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMaintenance and Storage\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e rinse with hot water on first use. After each use wash immediately with neutral detergent, dry with a soft cloth from spine to edge. Rinse immediately after contact with acidic foods (lemon, vinegar). \u003cstrong\u003eDo not wash in dishwasher\u003c\/strong\u003e – hand washing only.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSharpening:\u003c\/strong\u003e use exclusively \u003cstrong\u003eJapanese sharpening stones\u003c\/strong\u003e (not steels), respecting the single bevel. Have professionally sharpened when necessary. Do not immerse the wooden handle for prolonged periods; oil periodically with neutral vegetable oil or camellia oil.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e store in a knife block, drawer with blade guard or magnetic bar, avoiding contact with other metal objects. With correct maintenance, the high-carbon steel of the KAI KK-0027 guarantees superior cutting performance for decades.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between the single bevel kataba of the KAI Yanagiba Kinju and a Western double-bevel knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe single bevel (kataba) is sharpened only on the right side of the blade: this geometry minimises resistance during raw fish cutting, allowing perfectly smooth sashimi slices. A double-bevel knife produces symmetrical pressure that can crush fibres. The KAI KK-0027 is designed for right-handed users; for left-handed users a version with inverted bevel is required.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Yanagiba KK-0027 knife suitable for daily professional use in a restaurant?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The Seki Magoroku KK Kinju series is made specifically for the foodservice sector: hand-forged blade in high-carbon steel at 58 (±1) HRC, octagonal pakka wood handle for secure grip during prolonged sessions, balanced weight of 212 g. It meets the requirements of European standards for food safety.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eCan I wash the KAI Yanagiba Kinju in a dishwasher?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. The high-carbon steel and pakka wood handle require exclusively hand washing with neutral detergent, followed by immediate drying with a soft cloth (from spine to edge). Prolonged contact with water or aggressive detergents can compromise both the blade and handle.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat tools are used to sharpen the KAI Yanagiba KK-0027?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eExclusively with Japanese sharpening stones, respecting the single bevel geometry. Traditional steels are not suitable for this type of knife. When the edge no longer responds to home sharpening, professional sharpening is recommended.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the Yanagiba used for and which preparations is it ideal for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Yanagiba (literally 'willow leaf') is the traditional Japanese knife for raw fish preparation. The KAI KK-0027 27 cm is ideal for sashimi (salmon, tuna, sea bass, gilt-head bream), nigiri sushi, fish carpaccios, filleting and tartare. The long blade allows clean cuts in a single fluid movement without dragging.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259471282521,"sku":null,"price":144.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-yanagiba-su-tavolo-nero-cemento-vista-completa.png?v=1773747225"},{"product_id":"kai-kk-kinju-coltello-yanagiba-27-cm","title":"Kai Shun Damascus Chef's Knife 20 cm VG-10","description":"\u003ch2\u003eKAI Shun Damascus DM-0706 — The Japanese chef's knife for professional kitchens\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKAI Shun Damascus Chef's Knife 20 cm\u003c\/strong\u003e (art. DM-0706) is the ultimate chef's knife: 65-layer damascus blade with VG-10 steel core, symmetric Japanese sharpening at 16°, ergonomic pakka wood handle and optimal balance between blade and grip. An essential tool for every professional kitchen that unites breathtaking aesthetics and superior performance.\u003c\/p\u003e\n\n\u003ch2\u003eVG-10 Damascus blade with 65 layers — hardness, flexibility, precision\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003ehigh-carbon VG-10 steel core\u003c\/strong\u003e is wrapped in 32 layers of stainless steel on each side, for a total of \u003cstrong\u003e65 layers\u003c\/strong\u003e that generate the characteristic wavy damascus pattern — not only aesthetically extraordinary, but functionally decisive. The multi-layer structure creates micro-serrations that keep the edge sharp longer, while the \u003cstrong\u003ehardness of 61 (±1) HRC\u003c\/strong\u003e guarantees exceptional wear resistance over time.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003e20 cm blade\u003c\/strong\u003e, hand-polished with mirror finish, reduces friction during cutting and prevents food adhesion. The \u003cstrong\u003esymmetric 16° sharpening\u003c\/strong\u003e — sharper than Western knives, typically sharpened at 20-22° — allows extremely precise and clean cuts that preserve the cellular structure of ingredients.\u003c\/p\u003e\n\n\u003ch2\u003ePakka wood handle and perfect balance\u003c\/h2\u003e\n\u003cp\u003eThe traditional Japanese D-shaped grip is made of \u003cstrong\u003eblack pakka composite wood\u003c\/strong\u003e, resistant to moisture and heat, for a secure and comfortable grip even during long professional kitchen sessions. The total weight of \u003cstrong\u003e207 g\u003c\/strong\u003e is optimally distributed between blade (20 cm) and handle (12.5 cm) to guarantee absolute control and reduce hand fatigue.\u003c\/p\u003e\n\n\u003ch2\u003eForged in Seki, Japan — a functional work of art\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eShun Damascus\u003c\/strong\u003e series is born in \u003cstrong\u003eSeki\u003c\/strong\u003e, a Japanese city with over 800 years of blade-making tradition, where master craftsmen combine ancient samurai techniques with modern technologies. The result is a knife that is not just a kitchen tool, but a \u003cstrong\u003efunctional work of art\u003c\/strong\u003e: the unique wavy pattern of each damascus blade makes each piece unrepeatable, a tangible expression of an unparalleled forging tradition.\u003c\/p\u003e\n\u003cp\u003eEvery Shun Damascus knife is handmade — a process that guarantees the quality and consistency of the \u003cstrong\u003epremium KAI series\u003c\/strong\u003e, intended for those who accept no compromises on precision.\u003c\/p\u003e\n\n\u003ch2\u003eIdeal for\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003eProfessional chefs, Michelin-starred restaurants and luxury hotel kitchens\u003c\/li\u003e\n  \u003cli\u003eGourmet enthusiasts seeking superior-quality tools\u003c\/li\u003e\n  \u003cli\u003eDaily preparations: cutting vegetables, meat, fish, fresh herbs\u003c\/li\u003e\n  \u003cli\u003eAdvanced techniques: julienne, brunoise, chiffonade, thin slicing\u003c\/li\u003e\n  \u003cli\u003eFusion, Japanese, contemporary and traditional cuisine\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eBlade maintenance and care\u003c\/h2\u003e\n\u003cp\u003eTo preserve performance over time: hand wash with mild detergent and dry immediately after each use. Store in a knife block or with a dedicated blade protector. Periodic sharpening with \u003cstrong\u003efine-grain Japanese whetstone\u003c\/strong\u003e to maintain the edge in optimal condition.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical sheet — KAI Shun Damascus DM-0706\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Chef's knife\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Shun Classic \/ Premium Series\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eArticle number:\u003c\/strong\u003e DM-0706\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eEAN:\u003c\/strong\u003e 4901601556650\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade – Length:\u003c\/strong\u003e 20 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade – Material:\u003c\/strong\u003e High-carbon VG-10 steel, 65-layer damascus\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSharpening:\u003c\/strong\u003e Symmetric, 16°\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Hand-polished (mirror finish)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle – Length:\u003c\/strong\u003e 12.5 cm\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eHandle – Material:\u003c\/strong\u003e Pakka composite wood, black, D-shape\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 207 g\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRockwell hardness:\u003c\/strong\u003e 61 (±1) HRC\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Handmade — Seki, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the blade of the KAI Shun Damascus DM-0706 made of?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe blade is constructed with a high-carbon VG-10 steel core, wrapped with 32 layers of stainless steel on each side, for a total of 65 damascus layers. This structure guarantees 61 (±1) HRC hardness, flexibility and corrosion resistance, keeping the edge sharp longer thanks to the micro-serrations generated by the multi-layer structure.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Shun Damascus DM-0706 suitable for professional kitchens?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The KAI Shun Damascus Chef's Knife 20 cm is specifically designed for professional chefs, Michelin-starred restaurants and luxury hotel kitchens. It is indicated for advanced techniques such as julienne, brunoise and chiffonade, as well as for daily cutting of vegetables, meat, fish and fresh herbs.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow are Shun Damascus knives sharpened correctly?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eKAI recommends using a fine-grain Japanese whetstone to maintain the 16° symmetric sharpening. It is important to respect the original sharpening angle to preserve cutting performance. Machine washing is not recommended: hand washing with mild detergent and immediate drying significantly extend blade life.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between Shun Damascus sharpening and a Western knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe KAI Shun Damascus DM-0706 is symmetrically sharpened at 16° per side, a sharper angle than traditional Western knives, typically sharpened at 20-22°. This allows more precise and clean cuts that preserve the cellular structure of food, a characteristic highly appreciated in high-level kitchens and Japanese cuisine.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhy does the KAI Shun Damascus Chef's Knife have a 20 cm blade?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe 20 cm length is considered the standard size for a professional chef's knife: long enough to handle large ingredients with a single motion, yet manoeuvrable enough for precision work. The KAI Shun Damascus DM-0706 at this length achieves optimal balance between blade (20 cm) and handle (12.5 cm), with a total weight of 207 g designed to reduce fatigue during long kitchen sessions.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259490353497,"sku":null,"price":224.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/shun-damascus-chef-knife-su-tavolo-cemento.png?v=1773756920"},{"product_id":"kai-shun-damascus-coltello-cuoco-20-cm","title":"Kai Shun Classic Damascus Santoku Knife 18 cm","description":"\u003ch2\u003eKai Shun Classic Damascus Santoku 18 cm — the knife of three virtues\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKai Shun Classic Damascus Santoku 18 cm\u003c\/strong\u003e is the universal Japanese knife par excellence: blade in \u003cstrong\u003eVG-MAX steel\u003c\/strong\u003e with \u003cstrong\u003e32-layer damascus steel coating\u003c\/strong\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259525742937,"sku":null,"price":204.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-shun-santoku-su-tavolo-cemento-nero.png?v=1773748848"},{"product_id":"kai-pietra-2-grane-400-1000-supp-25-cm","title":"Kai Double-Sided Sharpening Stone 400\/1000 Grit 25 cm","description":"\u003ch2\u003eProfessional Kai whetstone – Dual grit 400\/1000 with support 25 cm\u003c\/h2\u003e\n\n\u003cp\u003eThe Kai dual-grit 400\/1000 whetstone is the reference tool for professional blade maintenance in the kitchen. Made of high-quality ceramic and produced in Japan by a brand with over a century of history in professional cutting, it offers on a single stone (25.2 × 9.4 × 5.0 cm) the abrasive grit for restoring damaged blades and that for daily maintenance. The included non-slip support ensures stability during sharpening and serves as a water immersion tray.\u003c\/p\u003e\n\n\u003ch2\u003eGrit 400 and grit 1000: two surfaces, one professional tool\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003e400 grit\u003c\/strong\u003e is the coarse abrasive surface, designed to resharpen significantly worn or micro-chipped blades. It removes material efficiently, restoring the original edge profile in reduced times. It is the starting point for knives that have not received regular maintenance or have suffered mechanical damage.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003cstrong\u003e1000 grit\u003c\/strong\u003e is the medium-grit surface, intended for daily blade maintenance: refines the edge, removes residual burrs from 400 grit work and restores a clean, precise cut. For knives in daily intensive use subjected to regular maintenance, 1000 grit is sufficient for routine maintenance without moving to 400 grit.\u003c\/p\u003e\n\n\u003ch2\u003eWhy a perfectly sharpened blade changes kitchen work\u003c\/h2\u003e\n\n\u003cp\u003eIn the foodservice industry and professional pastry, cut quality is not a detail: it impacts the precision of mise en place, plate presentation and operational safety. A correctly sharpened blade requires less force, reduces the risk of accidental slips and preserves ingredient structure. Whether Kai, Zwilling, Wüsthof, Global or any other professional knife, the Kai 400\/1000 whetstone is compatible with both double-sided honed blades (European type) and single-sided blades (Japanese tradition).\u003c\/p\u003e\n\n\u003ch2\u003eTechnical features of the Kai 400\/1000 whetstone\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAvailable grits:\u003c\/strong\u003e 400 (resharpening) \/ 1000 (maintenance)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e High-quality ceramic\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 25.2 × 9.4 × 5.0 cm (L × W × H)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIncluded support:\u003c\/strong\u003e Non-slip tray with dual function (stabilisation and immersion)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlade compatibility:\u003c\/strong\u003e Double-edged blades (European) and single-edged blades (Japanese)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRecommended sharpening angle:\u003c\/strong\u003e 15° for Western blades; for traditional Japanese blades, respect the original angle\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUsage method:\u003c\/strong\u003e Water-based (soak 10 minutes before use)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eProfessional sharpening instructions\u003c\/h2\u003e\n\n\u003cp\u003eBefore using the whetstone, soak it completely in water for about 10 minutes. During sharpening, always maintain a light film of water on the surface: it ensures optimal blade cooling and consistent ceramic performance.\u003c\/p\u003e\n\n\u003ch3\u003eI. Double-sided honed blades (double-edged – European type)\u003c\/h3\u003e\n\n\u003cp\u003ea. Position the whetstone lengthwise in front of you on the work surface. Hold the knife with the edge facing you at 45° to the whetstone and tilt it at 15° to the surface.\u003c\/p\u003e\n\n\u003cimg src=\"https:\/\/www.kai-europe.com\/wp-content\/uploads\/2023\/06\/schleifen1.png\" width=\"80%\" alt=\"Knife positioning on Kai whetstone for double-edged blades – 15° angle\"\u003e\n\n\u003cp\u003eb. Start from the tip of the blade. Apply light pressure with your fingertips on the edge, eliminating any gap between whetstone and blade.\u003c\/p\u003e\n\n\u003cp\u003ec. Push the knife away from you with light pressure, then return it towards you without pressure. Gradually shift your fingers towards the handle to cover the entire edge length. Repeat the cycle for at least five passes.\u003c\/p\u003e\n\n\u003cp\u003ed. Turn the knife and repeat the process with the same number of passes on the other side.\u003c\/p\u003e\n\n\u003cp\u003ee. Rinse the knife and whetstone thoroughly with clean water.\u003c\/p\u003e\n\n\u003ch3\u003eII. Single-edged blades (Japanese tradition)\u003c\/h3\u003e\n\n\u003cp\u003ea. Position the whetstone lengthwise in front of you. Hold the knife with the edge facing you at 45° to the whetstone, resting the sharpened side in the lower part of the abrasive surface.\u003c\/p\u003e\n\n\u003cimg src=\"https:\/\/www.kai-europe.com\/wp-content\/uploads\/2023\/06\/schleifen2.png\" width=\"40%\" alt=\"Positioning of Japanese single-edged knife on Kai whetstone\"\u003e\n\n\u003cp\u003eb. Start from the tip of the blade. Apply light pressure with your fingertips on the edge. The sharpening angle derives from the blade's original sharpening and should not be modified.\u003c\/p\u003e\n\n\u003cp\u003ec. Push the knife away with light pressure, then return it towards you without pressure, moving your fingers towards the handle. Continue until you feel a burr forming* on the opposite side. At least five passes are necessary.\u003c\/p\u003e\n\n\u003cimg src=\"https:\/\/www.kai-europe.com\/wp-content\/uploads\/2023\/06\/schleifen3.png\" width=\"30%\" alt=\"Burr formation during sharpening of a single-edged Japanese blade\"\u003e\n\n\u003cp\u003ed. Turn the knife and rest the concave side of the blade flat on the whetstone. Push with light pressure until the burr is no longer felt. Alternatively, remove the burr with a nylon brush or newspaper.\u003c\/p\u003e\n\n\u003cimg src=\"https:\/\/www.kai-europe.com\/wp-content\/uploads\/2023\/06\/schleifen4.png\" width=\"30%\" alt=\"Burr removal on the concave side of the Japanese blade\"\u003e\n\n\u003cp\u003ee. Rinse the knife and whetstone thoroughly with clean water.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e* A burr is a very thin layer of metal that forms during sharpening on the side opposite the whetstone.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eKai: over a century of Japanese excellence in blade production\u003c\/h2\u003e\n\n\u003cp\u003eFounded in 1908, Kai is the leading Japanese brand for the production of professional knives, scissors and sharpening tools. Kai whetstones are chosen by Michelin-starred chefs, top pastry laboratories and hospitality professionals who accept no compromises on cut quality. Choosing the Kai 400\/1000 whetstone means investing in a blade maintenance system designed to last with consistent performance.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between the 400 and 1000 grit of the Kai whetstone?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe 400 grit is coarse abrasive: it serves to resharpen very worn or micro-chipped blades, removing material efficiently to restore the edge profile. The 1000 grit is medium-grit and is dedicated to daily maintenance: it refines the edge, removes residual burrs and restores a sharp, precise cut. For regularly used and well-maintained knives, 1000 grit is sufficient for routine maintenance.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhich knives is the Kai 400\/1000 whetstone compatible with?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Kai 400\/1000 whetstone is compatible with double-sided honed blades (European type, such as Zwilling, Wüsthof, Global) and single-edged Japanese tradition blades. The recommended sharpening angle is 15° for Western knives; for Japanese blades, it is recommended to respect the original sharpening angle.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow is the Kai whetstone prepared before use?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eBefore each sharpening session, soak the whetstone completely in water for about 10 minutes. During use, always maintain a light film of water on the surface: it ensures optimal blade cooling and consistent ceramic performance.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow often is it necessary to sharpen professional knives with the Kai 400\/1000 whetstone?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe frequency depends on intensity of use and blade type. In a professional kitchen with daily intensive use, maintenance with 1000 grit is recommended every 1-2 weeks. The 400 grit is used only when the blade shows significant wear or micro-chips that routine maintenance cannot correct.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the support included with the Kai whetstone for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe included support serves a dual function: it stabilises the whetstone on the work surface during sharpening thanks to a non-slip base, preventing accidental slipping, and it serves as a tray for soaking the whetstone in water before use. The whetstone dimensions are 25.2 × 9.4 × 5.0 cm.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259559428441,"sku":"","price":44.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-sharpening-stone-on-black-concrete-table.png?v=1773748313"},{"product_id":"kai-coltello-frutta-con-fodero-in-legno","title":"Kai Seki Fruit Knife 9 cm with Wooden Sheath","description":"\u003ch2\u003eKAI Fruit Knife with Wooden Sheath – Professional Peeler from Seki\u003c\/h2\u003e\u003cp\u003eThe KAI peeler with cherry wood sheath is a professional fruit knife made in Seki, Japan's capital of blade-making for over 700 years. Japanese stainless steel blade measuring 9 cm (3.5\") with thin bevel sharpening, ergonomic cherry wood handle at 9.5 cm and protective matching sheath: everything you need for precision cuts in professional kitchens, pastry work and high-end mise en place.\u003c\/p\u003e\u003ch2\u003eTechnical Features\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eJapanese stainless steel blade\u003c\/strong\u003e – Length 9 cm (3.5\"), thin bevel sharpening for clean cuts, ideal for peeling, trimming and decorating fruit and vegetables with millimetre precision\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry wood handle\u003c\/strong\u003e – Length 9.5 cm, balanced and ergonomic, ensures secure and comfortable grip even during extended work sessions\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProtective cherry wood sheath\u003c\/strong\u003e – Preserves blade sharpness during storage and transport, ensuring safety in the kitchen and on the go\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOptimised weight\u003c\/strong\u003e – Lightweight design reduces fatigue and increases control in precision cutting operations\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch2\u003eApplications in Professional Kitchens and Pastry\u003c\/h2\u003e\u003cp\u003eThe KAI peeler is designed to cover the most delicate operations in professional kitchens: from daily mise en place preparation to precise peeling and trimming, right through to artistic fruit and vegetable carvings for gourmet presentations. It is equally at home in pastry laboratories and table service in high-end restaurants and hospitality settings.\u003c\/p\u003e\u003ch2\u003eKAI's and Seki's Blade-Making Tradition\u003c\/h2\u003e\u003cp\u003eFounded in 1908, KAI Corporation is one of the world's most authoritative Japanese knife manufacturers. Every KAI blade is born in Seki, a city with a blade-making tradition dating back to the samurai era and today recognised internationally as the absolute reference for blade quality. Craft techniques passed down through the centuries blend with modern production processes to deliver tools that satisfy the most demanding standards of international professional foodservice.\u003c\/p\u003e\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\u003cp\u003eTo keep your KAI peeler performing at its best, wash by hand with warm water and dry immediately after each use. Always store the blade in the cherry wood sheath provided. To preserve professional sharpness over time, periodic use of a Japanese sharpening stone is recommended.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow long is the blade of the KAI peeler with wooden sheath?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Japanese stainless steel blade measures 9 cm (3.5\"), with thin bevel sharpening for clean, precise cuts on fruit, vegetables and pastry preparations.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eAre the handle and sheath made from the same material?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes, both the handle (9.5 cm) and protective sheath are made from cherry wood, for aesthetic consistency and optimal blade protection during storage and transport.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs this KAI fruit knife dishwasher safe?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eNo. As with all knives with wooden handles, hand washing with warm water and immediate drying after use is recommended, to preserve both the blade and the cherry wood handle.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat professional uses is the KAI peeler suited for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eIt is ideal for mise en place preparation in professional kitchens and pastry laboratories, for precision peeling and trimming operations, for artistic fruit and vegetable carvings, and for table service in high-end restaurants and hospitality settings.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow are KAI knives made in Seki sharpened?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eKAI recommends periodic use of a Japanese sharpening stone, suitable for Japanese stainless steel blades with the thin bevel sharpening typical of KAI's Seki production.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":47259635974489,"sku":"","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/coltello-kai-con-fodero-su-tavolo-nero.png?v=1773747474"},{"product_id":"kai-kk-kinju-coltello-yanagiba-30-cm","title":"Kai Kinju Yanagiba Knife 30 cm Carbon Steel","description":"\u003ch2\u003eKai Kinju Yanagiba 30 cm (KK-0030) — Traditional Japanese Professional Knife for Sushi and Sashimi\u003c\/h2\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eKai Kinju Yanagiba 30 cm\u003c\/strong\u003e (code \u003cstrong\u003eKK-0030\u003c\/strong\u003e), from the \u003cstrong\u003eSeki Magoroku KK\u003c\/strong\u003e series, is a professional single-bevel knife (片刃 – Kataba) for raw fish processing. Blade in \u003cstrong\u003ehigh-carbon steel\u003c\/strong\u003e at \u003cstrong\u003e58 (±1) HRC\u003c\/strong\u003e, octagonal handle in \u003cstrong\u003eblack Pakka wood\u003c\/strong\u003e, handcrafted production: each piece is made by hand by \u003cstrong\u003eKai Corporation\u003c\/strong\u003e, a company founded in Seki over 110 years ago and a world reference in Japanese cutlery.\u003c\/p\u003e\n\n\u003ch2\u003eTraditional Japanese Design, European Standards\u003c\/h2\u003e\n\n\u003cp\u003eThe Yanagiba geometry (柳刃) — long, thin, single-edged blade — enables cutting in a single fluid movement, preserving the integrity of fish fibres and sashimi texture. The \u003cstrong\u003eKK Kinju\u003c\/strong\u003e series integrates this classical morphology with production technologies compliant with European standards, without compromising tradition.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003cstrong\u003ematte satin finish\u003c\/strong\u003e of the blade contrasts with the polished edge, whilst an elegant \u003cstrong\u003ewave decoration\u003c\/strong\u003e runs from heel to tip along the flared section: minimalist Japanese aesthetics that identify the series at a glance.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical Features of the Kai Kinju KK-0030\u003c\/h2\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle bevel (Kataba):\u003c\/strong\u003e traditional Japanese asymmetrical sharpening — sharp cuts without fibre compression\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-carbon steel, 58 (±1) HRC:\u003c\/strong\u003e superior edge retention compared to standard Western stainless kitchen steels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWave decoration\u003c\/strong\u003e along the entire flared section, from heel to tip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMatte satin finish\u003c\/strong\u003e with contrasting polished edge\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOctagonal black Pakka wood handle:\u003c\/strong\u003e moisture-resistant, secure grip even during extended service\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandcrafted production:\u003c\/strong\u003e each knife is made by hand\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eParameter\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eYanagiba (柳刃)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeries\u003c\/td\u003e\n\u003ctd\u003eSeki Magoroku KK (Kinju)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eArticle code\u003c\/td\u003e\n\u003ctd\u003eKK-0030\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade length\u003c\/td\u003e\n\u003ctd\u003e30 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle length\u003c\/td\u003e\n\u003ctd\u003e12.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e231 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBlade material\u003c\/td\u003e\n\u003ctd\u003eHigh-carbon steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardness\u003c\/td\u003e\n\u003ctd\u003e58 (±1) HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHandle material\u003c\/td\u003e\n\u003ctd\u003eBlack Pakka wood\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduction\u003c\/td\u003e\n\u003ctd\u003eHandcrafted\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eProfessional Applications\u003c\/h2\u003e\n\n\u003cp\u003eThe Yanagiba KK-0030 at 30 cm is the reference tool for those working with raw fish daily in professional kitchens or sushi bars. The blade length allows long, fluid cuts even on large portions — tuna, salmon, amberjack — without interrupting movement.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSashimi:\u003c\/strong\u003e thin and uniform slices of raw fish, cut in a single pass\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi \/ Nigiri:\u003c\/strong\u003e precise preparation of neta (toppings) for nigiri and temaki\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish carpaccio:\u003c\/strong\u003e ultra-thin slices for fine dining presentations\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFish tartare:\u003c\/strong\u003e fine, controlled cutting without mincing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuna processing:\u003c\/strong\u003e the 30 cm blade handles large portions with ease\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMaintenance and Care of the Kai Kinju Yanagiba\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eCleaning:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOn first use, rinse with hot water\u003c\/li\u003e\n\u003cli\u003eAfter each use, wash immediately with neutral detergent and dry with a soft cloth\u003c\/li\u003e\n\u003cli\u003eRinse immediately after contact with acidic foods\u003c\/li\u003e\n\u003cli\u003eAlways wash from the back towards the edge to avoid accidental cuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDo not wash in the dishwasher\u003c\/strong\u003e — hand wash only\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eSharpening and storage:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDo not soak the Pakka wood handle in water for prolonged periods\u003c\/li\u003e\n\u003cli\u003ePeriodically oil the handle with neutral vegetable oil or camellia oil\u003c\/li\u003e\n\u003cli\u003eUse Japanese sharpening stones — \u003cstrong\u003edo not use honing steels\u003c\/strong\u003e, incompatible with the high 58 HRC hardness\u003c\/li\u003e\n\u003cli\u003eHave professionally sharpened when necessary\u003c\/li\u003e\n\u003cli\u003eStore in a knife block, drawer with blade guard or magnetic strip; avoid contact with other metal objects\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe \u003cstrong\u003eKai Kinju Yanagiba KK-0030\u003c\/strong\u003e is designed for professional chefs, sushi bars, fine dining restaurants and Japanese cuisine enthusiasts who require an authentic, precise and durable tool for raw fish processing.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between a Yanagiba knife and a regular fillet knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Yanagiba is a Japanese single-bevel knife (Kataba): the blade is sharpened on one side only, allowing sharp cuts in a single fluid motion without compressing fish fibres. A Western fillet knife has a double bevel and more flexible geometry, less suited to precise sashimi cutting and nigiri toppings. The Kai Kinju KK-0030 has a 30 cm blade that allows slicing even large portions — such as tuna — without interruption.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the Kai Kinju Yanagiba KK-0030 suitable for daily professional use in a restaurant?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The Seki Magoroku KK series is made by Kai Corporation for professional contexts. The 58 (±1) HRC hardness guarantees prolonged edge retention even with intensive use. The octagonal black Pakka wood handle is moisture-resistant and ensures secure grip during extended service.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do you sharpen the Kai Kinju Yanagiba KK-0030?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe high-carbon steel at 58 HRC requires Japanese whetstones for sharpening. Do not use traditional honing steels: the high blade hardness renders them ineffective and can damage the edge. For optimal restoration of the single bevel, professional sharpening by a Japanese cutlery expert is recommended.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat preparations is the Kai Kinju Yanagiba 30 cm intended for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eIt is specifically designed for sashimi (thin slices of raw fish), nigiri and temaki toppings, fish carpaccio, fish tartare and processing large portions such as tuna and salmon. The 30 cm blade allows long cuts without interrupting movement, preserving fish texture.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do you care for the Pakka wood handle of the Kai Kinju?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003ePakka wood is stabilised and moisture-resistant, but should not be immersed in water for prolonged periods. After hand washing, dry immediately. Periodically oil the handle with neutral vegetable oil or camellia oil to maintain appearance and durability over time.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":56291373416793,"sku":null,"price":189.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-yanagiba-su-tavolo-nero-cemento-vista-completa.png?v=1773747225"},{"product_id":"kai-shun-classic-kiritsuke","title":"Kai Shun Classic Kiritsuke Knife 20 cm Damascene Steel","description":"\u003ch2\u003eKAI Shun Classic Kiritsuke DM-0771 – Japanese Precision for Professional Kitchens\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKAI Shun Classic Kiritsuke (art. DM-0771)\u003c\/strong\u003e is a 20 cm Japanese professional chef's knife that unites the versatility of the Western chef's knife with the precision of the traditional kiritsuke. VG-MAX steel blade with 32 layers of damascened steel on each side, symmetric 16° sharpening, hardness 61 (±1) HRC and D-shaped black Pakka wood handle: a hand-forged cutting tool from Seki, Japan, for professional chefs, Michelin-starred restaurants and top-tier ho.re.ca. establishments.\u003c\/p\u003e\n\n\u003ch2\u003eVG-MAX Damascened Blade: Superior Sharpness and Exceptional Durability\u003c\/h2\u003e\n\u003cp\u003eThe high-carbon VG-MAX steel core is wrapped in 32 layers of damascened steel on each side, for a total of 64 visible layers. This construction guarantees an extremely sharp edge, superior corrosion resistance compared to traditional stainless steels and longevity even under the wear of the most intensive preparations. The symmetric 16° sharpening – sharper than Western chef's knives, typically at 20-25° – allows clean, precise cuts on fish, meat and vegetables, reducing the pressure needed on the product.\u003c\/p\u003e\n\n\u003ch2\u003eKiritsuke Profile: Versatility and Push-Cut Technique\u003c\/h2\u003e\n\u003cp\u003eThe angled tip and straight spine characteristic of the kiritsuke profile allow ultra-thin slicing, push-cut techniques and millimetre-precision work – sashimi, carpaccio, julienne, brunoise – that distinguish Japanese, fusion and contemporary cuisine. Compared to a classic gyuto, the kiritsuke offers more controlled contact on the cutting board, ideal for preparations requiring thickness uniformity.\u003c\/p\u003e\n\n\u003ch2\u003eD-Shape Pakka Wood Handle: Comfort During Extended Sessions\u003c\/h2\u003e\n\u003cp\u003eThe black Pakka wood composite handle, 12.5 cm long, is moisture-resistant and withstands the rigours of professional service. The D-shaped profile ensures secure grip and control even during long working sessions, with optimal balance between blade and handle – total weight 214 g – that reduces operator fatigue.\u003c\/p\u003e\n\n\u003ch2\u003eKAI Corporation: Artisanal Mastery Since 1908\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eKAI Corporation\u003c\/strong\u003e, founded in 1908 in Seki – the world capital of Japanese cutlery – produces each knife in the \u003cstrong\u003eShun Classic\u003c\/strong\u003e line through artisanal work that combines forging techniques passed down through generations with cutting-edge metallurgy. The kiritsuke was historically reserved for the head chef (itamae) in the kitchen: carrying it in the dining area or on mise en place is already a sign of professional distinction.\u003c\/p\u003e\n\n\u003ch2\u003eIdeal For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eProfessional chefs, Michelin-starred restaurants, luxury hotels and top-tier ho.re.ca. catering\u003c\/li\u003e\n\u003cli\u003ePrecision preparations: sashimi, carpaccio, julienne, brunoise, chiffonade\u003c\/li\u003e\n\u003cli\u003eJapanese, fusion and contemporary cuisine\u003c\/li\u003e\n\u003cli\u003eFine cooking enthusiasts seeking professional kitchen quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Kiritsuke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Shun Classic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArticle no.:\u003c\/strong\u003e DM-0771\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 20 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpening:\u003c\/strong\u003e Symmetric, 16°\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e VG-MAX, 32 damascened layers on each side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 (±1) HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e Pakka wood, black, D-shape\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 214 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Hand-forged (Seki, Japan)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003eRecommended maintenance: hand washing, immediate drying after use, periodic sharpening with fine-grained Japanese stone to preserve the 16° edge. Avoid dishwashers and glass or ceramic cutting surfaces.\u003c\/em\u003e\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between the KAI Shun Classic Kiritsuke and a regular chef's knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe KAI Shun Classic Kiritsuke DM-0771 has a different profile: angled tip and almost straight spine, typical of the Japanese kiritsuke, which favour the push-cut technique and ultra-thin slicing. The symmetric 16° sharpening is sharper than Western chef's knives (typically 20-25°), and the VG-MAX blade with 32 damascened layers on each side guarantees 61 HRC hardness versus 56-58 HRC of standard Western knives.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Shun Classic Kiritsuke suitable for non-professional cooks?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes, but it requires correct cutting technique to exploit its precision and preserve the edge. It is recommended for professional chefs, experienced fine cooking enthusiasts with Japanese knife experience and those willing to adopt careful maintenance (hand washing, sharpening with Japanese stone).\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do you maintain the KAI Shun Classic Kiritsuke edge?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eKAI recommends hand washing with warm water and neutral soap, immediate drying and periodic sharpening with a fine-grained Japanese stone (1000\/3000 or higher), respecting the symmetric 16° angle. Dishwashers are not recommended as they can damage the Pakka wood handle and promote edge corrosion.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eFor which preparations is the kiritsuke profile most suitable?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Shun Classic Kiritsuke excels in preparations requiring millimetre-precision cuts: sashimi, carpaccio, julienne, brunoise, chiffonade. The almost straight spine and angled tip make it ideal for slicing raw fish and meat with a single fluid movement, typical of Japanese and fusion cuisine.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is VG-MAX steel and why is it superior to common stainless steels?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eVG-MAX is a high-carbon steel developed exclusively for KAI. Compared to standard 18\/10 stainless steels (56-58 HRC), it achieves 61 (±1) HRC hardness through the addition of cobalt, vanadium and chromium in optimised percentages. The result is a sharper and more durable edge with better corrosion resistance than non-stainless high-carbon steels.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":57589602582873,"sku":"DM-0771","price":249.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/shun-classic-kiritsuke-su-tavolo-cemento.png?v=1775581675"},{"product_id":"kai-tanto","title":"Kai Shun Premier Tantō Chef's Knife 25.5 cm Damascus","description":"\u003cp\u003eThe \u003cstrong\u003eKAI Shun Premier Tim Mälzer Tantō TDM-1785\u003c\/strong\u003e is a premium Japanese chef's knife: 25.5 cm blade of Damascus steel VG-MAX with hardness of \u003cstrong\u003e61 (±1) HRC\u003c\/strong\u003e, its core wrapped in 32 layers of Damascus steel and a hand-hammered tsuchime finish. Developed in collaboration with Michelin-starred chef Tim Mälzer, it unites the geometry of the traditional samurai \u003cem\u003etantō\u003c\/em\u003e dagger with professional kitchen performance.\u003c\/p\u003e\n\n\u003ch2\u003eVG-MAX Damascus Steel Blade: Hardness and Flexibility in a Single Edge\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eVG-MAX\u003c\/strong\u003e stainless steel core ranks among the most performant materials in Japanese knife-making, with a Rockwell hardness of \u003cstrong\u003e61 (±1) HRC\u003c\/strong\u003e that guarantees a long-lasting, deformation-resistant edge. The \u003cstrong\u003e32 layers of Damascus steel\u003c\/strong\u003e surrounding the core balance rigidity and toughness, avoiding the brittleness typical of single-steel blades at high hardness.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003ehand-hammered tsuchime finish\u003c\/strong\u003e is far more than decorative: it reduces contact area between blade and food, limiting friction and facilitating clean separation during cutting. The result is an instrument that works with surgical precision and consistency, even through repeated, extended cuts.\u003c\/p\u003e\n\n\u003ch2\u003eSymmetrical Edge: Suitable for Right- and Left-Handers\u003c\/h2\u003e\n\u003cp\u003eUnlike most traditional Japanese knives sharpened on a single side, the \u003cstrong\u003eTDM-1785\u003c\/strong\u003e features a \u003cstrong\u003esymmetrical edge\u003c\/strong\u003e on its 25.5 cm (10\") blade. This choice makes it accessible to any chef, regardless of dominant hand, without sacrificing the cutting precision typical of KAI tradition.\u003c\/p\u003e\n\n\u003ch2\u003ePakka Wood Handle and Full Tang\u003c\/h2\u003e\n\u003cp\u003eThe 12 cm handle in medium brown Pakka wood — a composite combining natural wood fibres and resins — offers secure grip, moisture resistance, and warm aesthetics, consistent with the \u003cstrong\u003eShun Premier Tim Mälzer\u003c\/strong\u003e series aesthetic. The \u003cstrong\u003efull tang\u003c\/strong\u003e ensures longitudinal balance and stability under stress. The handle end bears the \u003cstrong\u003ebull head\u003c\/strong\u003e, Tim Mälzer's personal signature.\u003c\/p\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e KAI Shun Premier Tim Mälzer Tantō TDM-1785\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Shun Premier Tim Mälzer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Type:\u003c\/strong\u003e Tantō\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Length:\u003c\/strong\u003e 25.5 cm (10\")\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Length:\u003c\/strong\u003e 12 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 220 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade Material:\u003c\/strong\u003e VG-MAX Damascus steel, 32 layers, tsuchime finish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 (±1) HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdge:\u003c\/strong\u003e Symmetrical (suitable for right- and left-handers)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle Material:\u003c\/strong\u003e Medium brown Pakka wood, full tang\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Hand-made in Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEAN:\u003c\/strong\u003e 4260036145021\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eCare and Maintenance of the KAI TDM-1785 Knife\u003c\/h2\u003e\n\u003cp\u003eWash exclusively by hand with neutral detergent and dry immediately after use. \u003cstrong\u003eDo not wash in the dishwasher:\u003c\/strong\u003e prolonged moisture exposure and aggressive detergents compromise both the Damascus blade and Pakka wood handle. Periodically oil the handle with neutral vegetable oil or camellia oil to preserve its texture.\u003c\/p\u003e\n\u003cp\u003eFor sharpening, use only \u003cstrong\u003eprogressive-grit whetstones\u003c\/strong\u003e or specialist electric systems for high-hardness blades. Traditional honing steels are unsuitable for the 61 HRC hardness of VG-MAX and risk damaging the edge.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is VG-MAX steel and why is it used in KAI Shun Premier knives?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eVG-MAX is a Japanese stainless steel of high hardness developed by KAI. It achieves 61 (±1) HRC on the Rockwell scale, a value exceeding most professional cutlery steels. This hardness guarantees an edge that stays sharp longer, but requires more careful maintenance: sharpening demands specialist stones, not traditional honing steels.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat does tsuchime surface finish mean and what is its practical purpose?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eTsuchime refers to the hand-hammered finish of the blade. Each indentation creates a micro air-pocket between edge and food, reducing friction and preventing thin slices of food (such as raw fish, beef or vegetables) from adhering to the blade during cutting. It is a functional technical solution, not merely aesthetic.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Shun Premier Tantō TDM-1785 suitable for left-handers?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. Unlike many traditional Japanese knives with asymmetrical single-side sharpening, the TDM-1785 features symmetrical edge sharpening, making it equally suitable for right- and left-handers without adaptation.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat kitchen tasks is the KAI Tantō knife recommended for?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe tantō blade geometry — angled tip and extended edge — excels at precision work: filleting portions, cutting raw fish, filleting and preparations requiring point control. The 25.5 cm length also makes it versatile for slicing roasts or medium-sized preparations.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow should the Pakka wood handle be properly maintained?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003ePakka wood is a composite of natural fibres and resins, moisture-resistant but not waterproof. It is advisable to oil it periodically with neutral vegetable oil or camellia oil to preserve its compactness and appearance. Avoid prolonged immersion in water and do not use the dishwasher.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":57706558521689,"sku":null,"price":299.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-tanto-su-tavolo-cemento-nero.png?v=1775048433"},{"product_id":"kai-deba","title":"KAI Sekimagoroku Deba Knife 16.5 cm","description":"\u003cp\u003eThe \u003cstrong\u003eKAI Deba\u003c\/strong\u003e from the \u003cstrong\u003eSekimagoroku Kinju \u0026 Hekiju\u003c\/strong\u003e series is the quintessential traditional Japanese culinary tool for fish preparation: high-carbon steel blade, asymmetrical single-bevel geometry, and hand-crafted production for chefs and professional foodservice operators who accept no compromise on cutting quality.\u003c\/p\u003e\n\n\u003ch2\u003eSingle-Bevel Blade: Why It Matters in Fish Preparation\u003c\/h2\u003e\n\u003cp\u003eThe asymmetrical single-bevel geometry, typical of the Japanese Deba, enables clean, surgical cuts without crushing fish fibres — a difference immediately perceptible on your first use with sea bass, gilt-head bream, salmon or whole tuna. The reinforced blade thickness allows you to tackle fish bones and small vertebrae without compromising the edge, maintaining the precision required in a professional kitchen.\u003c\/p\u003e\n\u003cp\u003eThe declared Rockwell hardness — \u003cstrong\u003e58 \u0026 56 (±1) HRC\u003c\/strong\u003e — guarantees durable sharpness over time, superior to average double-bevel knives in the same bracket. Both models, \u003cstrong\u003eAK-1100\u003c\/strong\u003e (10 cm blade) and \u003cstrong\u003eAK-1102\u003c\/strong\u003e (16.5 cm blade), are hand-produced.\u003c\/p\u003e\n\n\u003ch2\u003ePakka Wood and PP Handle: Control and Hygiene in One Colour\u003c\/h2\u003e\n\u003cp\u003eThe handle in Pakka wood paired with black PP plastic delivers studied balance for extended work sessions: 11 cm for the AK-1100 (99 g total), 13 cm for the AK-1102 (283 g total). The material combination ensures secure grip even in wet conditions, an essential feature for those working daily with whole fish.\u003c\/p\u003e\n\n\u003ch2\u003eKAI: Over a Century of Japanese Blade Craftsmanship\u003c\/h2\u003e\n\u003cp\u003eKAI is one of Japan's leading brands in professional blade production, with roots in the traditional steel-working heritage of Seki — the city of swords. The Sekimagoroku Kinju \u0026 Hekiju series represents the synthesis of traditional craftsmanship and contemporary production standards, destined for professional chefs, fish restaurants, fishmongers and Japanese cuisine enthusiasts.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eEvery perfect cut begins with an excellence blade — invest in a tool that endures.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cstrong\u003eAK-1100\u003c\/strong\u003e\u003c\/th\u003e\n\u003cth\u003e\u003cstrong\u003eAK-1102\u003c\/strong\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDeba\u003c\/td\u003e\n\u003ctd\u003eDeba\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSeries\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSekimagoroku Kinju \u0026 Hekiju\u003c\/td\u003e\n\u003ctd\u003eSekimagoroku Kinju \u0026 Hekiju\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eItem Number\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAK-1100\u003c\/td\u003e\n\u003ctd\u003eAK-1102\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlade Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10 cm\u003c\/td\u003e\n\u003ctd\u003e16.5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEdge\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAsymmetrical\u003c\/td\u003e\n\u003ctd\u003eAsymmetrical\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHandle Length\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e11 cm\u003c\/td\u003e\n\u003ctd\u003e13 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHandle Material\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePakka wood \u0026 PP plastic, black\u003c\/td\u003e\n\u003ctd\u003ePakka wood \u0026 PP plastic, black\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e99 g\u003c\/td\u003e\n\u003ctd\u003e283 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHand-made\u003c\/td\u003e\n\u003ctd\u003eHand-made\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRockwell Hardness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e58 \u0026 56 (±1) HRC\u003c\/td\u003e\n\u003ctd\u003e58 \u0026 56 (±1) HRC\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEAN\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e4901601438543\u003c\/td\u003e\n\u003ctd\u003e4901601438567\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCategory\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eProfessional series\u003c\/td\u003e\n\u003ctd\u003eProfessional series\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between model AK-1100 and AK-1102?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe AK-1100 has a 10 cm blade and weighs 99 g, recommended for small fish or precision operations. The AK-1102 has a 16.5 cm blade and weighs 283 g, ideal for processing whole medium to large fish such as salmon and tuna. Both belong to the Sekimagoroku Kinju \u0026 Hekiju series and share the same Rockwell hardness (58 \u0026 56 ±1 HRC) and black Pakka wood \u0026 PP handle.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Deba knife suitable only for fish?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Deba is specifically designed for filleting, cleaning and sectioning whole fish — it is the tool of choice for sea bass, gilt-head bream, salmon, tuna and similar species. The robust blade and single bevel make it less versatile than a double-bevel chef's knife, but indispensable for professional fish preparation.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow should a single-bevel knife like the Deba be sharpened correctly?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eA single-bevel knife is sharpened exclusively on the bevelled side, using progressive-grit waterstones. The flat side receives only finishing strokes to remove burr. Do not use roller sharpeners or traditional honing steels, which can compromise the blade's asymmetrical geometry.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Deba knife dishwasher safe?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eLike all professional high-carbon steel knives, dishwasher washing is not recommended: heat and aggressive detergents can compromise the edge and the Pakka wood handle. Hand washing with warm water and immediate drying is advised.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhere is the KAI Deba series Sekimagoroku produced?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe KAI Sekimagoroku Kinju \u0026 Hekiju Deba is hand-produced in Japan. KAI's roots lie in the traditional steel-working heritage of Seki, a Japanese city renowned for professional blade production for over a century.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Blade 10 cm","offer_id":57706581098841,"sku":"AK-1100","price":64.9,"currency_code":"EUR","in_stock":true},{"title":"Blade 13 cm","offer_id":57706581131609,"sku":"AK-1101","price":89.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-deba-cemento-nero-2.png?v=1775048730"},{"product_id":"kai-borsa-portacoltelli","title":"KAI | KNIFE CARRYING BAG","description":"\u003cp\u003eTransport your knife collection with the same care you bring to using them. The \u003cstrong\u003eKAI knife bag\u003c\/strong\u003e is engineered for professional chefs and passionate cooks who compromise on nothing — neither in the kitchen nor beyond.\u003c\/p\u003e\n\u003ch3\u003e✦ Custom Protection for Excellence Tools\u003c\/h3\u003e\n\u003cp\u003eDesigned to accommodate and protect KAI knives — among the world's most prized for precision and sharpness — this bag features dedicated compartments that keep every blade safe, preventing impacts, scratches and edge deterioration.\u003c\/p\u003e\n\u003ch3\u003e✦ Built to Endure\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eRobust, superior-quality materials\u003c\/li\u003e\n\u003cli\u003eMultiple compartments for knives of different sizes\u003c\/li\u003e\n\u003cli\u003eSecure closure for safe transport\u003c\/li\u003e\n\u003cli\u003eCompact, professional design, ideal for hotel kitchens, restaurants and pastry workshops\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e✦ The Chef's Travelling Companion\u003c\/h3\u003e\n\u003cp\u003eWhether you're heading to a Michelin-starred kitchen or a catering event, the KAI bag lets you carry your most precious tools in style and practicality. Every detail is thought through for those who live the culinary craft as a profession.\u003c\/p\u003e\n\u003cblockquote\u003e\u003cem\u003e\"Your knives deserve the same care you bring to your dishes.\"\u003c\/em\u003e\u003c\/blockquote\u003e\n\u003ch3\u003e✦ Technical Specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOpen dimensions:\u003c\/strong\u003e 46 x 47 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClosed dimensions:\u003c\/strong\u003e 46 x 16 x 7 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e 4 large knives + 3 small knives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eKAI\u003c\/strong\u003e — Japanese tradition. Uncompromising precision.\u003c\/p\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":57706609082713,"sku":null,"price":65.9,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-borsa-aperta-e-chiusa_f952ebf4-3b11-4215-b782-7ec04edebbb7.png?v=1775049559"},{"product_id":"kai-pinza-doppia-a-gomito","title":"KAI GH7726 Double Angled Tweezers 21 cm Stainless Steel","description":"\u003ch2\u003eKAI Double-Angled Tweezers GH7726 21 — Japanese Precision for Professional Kitchen\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKAI Double-Angled Tweezers (code GH7726 21)\u003c\/strong\u003e is a professional 21 cm stainless steel tool, engineered for chefs, pastry chefs and professional foodservice operators who require millimetre-level control during plating, decoration and handling of delicate ingredients. The double-angled design permits work without interfering with the work surface, combining ergonomics and precision throughout each service.\u003c\/p\u003e\n\n\u003ch2\u003eDouble-Angled Design: Why It Makes a Difference\u003c\/h2\u003e\n\u003cp\u003eThe geometry of double angulation sets these tweezers apart from straight-profile tools: the chef's hand remains elevated relative to the plate, eliminating interference with the dish during finishing operations. The shaped tips ensure firm grip even on small or slippery ingredients — from brunoise to fish fillet — without damaging them. Weight distribution along the entire length reduces hand fatigue during extended service sessions.\u003c\/p\u003e\n\n\u003ch2\u003eMaterial and Maintenance\u003c\/h2\u003e\n\u003cp\u003eMade from \u003cstrong\u003ehigh-quality stainless steel\u003c\/strong\u003e, the KAI Double-Angled Tweezers are corrosion-resistant, hygienic and compatible with professional dishwashing. The smooth surface does not trap organic residues, respecting HACCP protocols in professional kitchens.\u003c\/p\u003e\n\n\u003ch2\u003eAreas of Use\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePlating and gourmet decoration\u003c\/li\u003e\n\u003cli\u003ePastry: positioning of décor, fruits and inserts\u003c\/li\u003e\n\u003cli\u003eHot kitchen: handling of meats, vegetables and delicate preparations\u003c\/li\u003e\n\u003cli\u003eSushi and Japanese cuisine\u003c\/li\u003e\n\u003cli\u003eAppetisers, buffets and fine hotel presentations\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eModel:\u003c\/strong\u003e KAI GH7726 21\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLength:\u003c\/strong\u003e 21 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDishwashing:\u003c\/strong\u003e professional dishwasher safe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUse:\u003c\/strong\u003e professional kitchen, pastry, hospitality\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eThe KAI Brand\u003c\/h2\u003e\n\u003cp\u003eKAI is a Japanese brand with over a century of history in the production of cutting tools and professional utensils. Every KAI product is born from the union of traditional craftsmanship and contemporary technology, with exceptionally high quality and durability standards recognised throughout the international foodservice sector.\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the length of the KAI Double-Angled Tweezers GH7726 21?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe KAI Double-Angled Tweezers (item code GH7726 21) measure 21 cm in length, a size suitable for both plating and hot kitchen work.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eAre the KAI tweezers compatible with professional dishwashers?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The KAI Double-Angled Tweezers are made from corrosion-resistant stainless steel and compatible with professional dishwashers, facilitating hygienic management in HACCP environments.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow does the double-angled design differ from straight tweezers?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe double-angled geometry allows the hand to remain elevated relative to the plate surface during plating, eliminating interference and offering more precise control over delicate ingredients compared to straight-profile tweezers.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eAre the KAI Double-Angled Tweezers suitable for professional pastry work?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The shaped tips and optimal balance make them ideal for pastry: positioning of décor, fruits and inserts with millimetre precision without damaging delicate elements.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eAre the KAI tweezers GH7726 21 indicated for the hospitality and buffet sectors?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The KAI Double-Angled Tweezers are engineered for professional use in ho.re.ca. kitchens, hospitality and buffets. Japanese build quality and studied ergonomics make them a reliable tool for continuous service.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":57706627432793,"sku":"GH7726-21","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/kai-pinza-doppia-a-gomito-su-tavolo-cemento-bianco.png?v=1775049929"},{"product_id":"kai-pinza-spinapesce-inox-larga-retta-13-cm-1","title":"KAI Fish Bone Tweezers 18\/10 Stainless Steel Wide 13 cm","description":"\u003ch2\u003eKAI Fish Bone Tweezers in 18\/10 Stainless Steel – Straight Wide 13 cm\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKAI\u003c\/strong\u003e fish bone tweezers, straight wide model, 13 cm, are the professional reference tool for removing fish bones with millimetre precision, without tearing the flesh. Made from \u003cstrong\u003e18\/10 stainless steel\u003c\/strong\u003e, they combine corrosion resistance, certified hygiene and longevity — three fundamental requirements in every professional kitchen and fish processing laboratory.\u003c\/p\u003e\n\n\u003ch2\u003eWide, straight tip: firm grip, flesh intact\u003c\/h2\u003e\n\u003cp\u003eThe wide, straight geometry of the tip allows a firm and controlled grip even on medium to large bones — from salmon, sea bass, gilt-head bream and branzino — without the meat suffering tears or excessive pressure. The \u003cstrong\u003esatin finish\u003c\/strong\u003e completes a mise en place profile suited to both kitchen brigades and equipped fishmonger counters.\u003c\/p\u003e\n\n\u003ch3\u003eTechnical specifications\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLength:\u003c\/strong\u003e 13 cm – wide straight size\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaterial:\u003c\/strong\u003e 18\/10 stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTip:\u003c\/strong\u003e Flat and wide, for precise grip without tearing flesh\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e Satin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMaintenance:\u003c\/strong\u003e Dishwasher safe\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e KAI\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eErgonomics for extended working sessions\u003c\/h2\u003e\n\u003cp\u003eThe design is engineered to ensure comfortable grip and constant control even during intensive work sessions — a detail that makes the difference in restaurants, fishmonger shops and ho.re.ca. laboratories where execution speed cannot compromise result quality.\u003c\/p\u003e\n\n\u003ch2\u003eWho should choose the KAI 13 cm fish bone tweezers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eHigh-end professional kitchens and restaurants\u003c\/li\u003e\n\u003cli\u003eFishmonger shops and fish processing laboratories\u003c\/li\u003e\n\u003cli\u003eChefs and foodservice professionals\u003c\/li\u003e\n\u003cli\u003eFish cooking enthusiasts who never compromise on quality\u003c\/li\u003e\n\u003c\/ul\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhich fish can be deboned with the KAI straight wide 13 cm fish bone tweezers?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe KAI 13 cm fish bone tweezers are ideal for removing medium to large bones from salmon, sea bass, gilt-head bream, branzino and any fish fillet that requires precision without tearing the flesh.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eAre KAI fish bone tweezers dishwasher safe?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. Thanks to 18\/10 stainless steel construction, the KAI straight wide 13 cm fish bone tweezers are fully dishwasher safe, corrosion resistant and suitable for intensive use in ho.re.ca. environments.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between straight and curved fish bone tweezers?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe straight wide version — like the KAI 13 cm — provides a linear, direct grip on the bone, particularly effective on flat fillets and straight bones. The curved version is preferred for bones positioned at angles or in harder-to-reach locations with a straight tool.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eAre KAI fish bone tweezers suitable for professional kitchens and fishmonger shops?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes. The 18\/10 stainless steel, satin finish and ergonomics designed for extended sessions make the KAI straight wide 13 cm fish bone tweezers suitable for restaurants, fishmonger shops, fish processing laboratories and all professional ho.re.ca. kitchens.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhy choose 18\/10 stainless steel fish bone tweezers over other materials?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003e18\/10 stainless steel offers superior corrosion resistance, high hygiene standards and longevity compared to steels with lower chromium and nickel content. It is the industry standard in professional contexts precisely because it withstands intensive use, chemical detergents and repeated industrial dishwasher cycles.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":57706649616729,"sku":null,"price":9.4,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/pesce-su-cemento-bianco.png?v=1775050228"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/collections\/coltelli-kai.jpg?v=1728978981","url":"https:\/\/fontanahotellerieshop.it\/en\/collections\/kai.oembed","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}