Kai Wasabi Black Santoku Knife 16.5 cm

Kai Wasabi Black Santoku 16.5 cm (6716S) — Japanese Precision for Professional Kitchen

The Kai Wasabi Black Santoku 6716S 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 santoku 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.

Blade in High-Performance Stainless Steel

The blade is forged in 6A/IK6 stainless steel with certified hardness of 58 (±1) HRC 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.

• Superior corrosion resistance for intensive use in foodservice environments
• Exceptional edge retention thanks to the high hardness of the alloy
• Symmetric sharpening for precise and controlled cuts
• Slightly arched spine that favours fluid rocking motions on the cutting board

Wasabi Black Handle: Ergonomics and Durability

The handle in polypropylene (PP) with bamboo powder, 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.

• Water resistant and resistant to kitchen chemicals
• Ergonomic oval shape pleasant to the touch during long work sessions
• Non-slip grip even in humid conditions

Technical Specifications

Ideal Applications in Professional Kitchen

The 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.

• Professional kitchens of restaurants, hotels and foodservice facilities
• Sushi, sashimi and Japanese and Asian cuisine preparations
• Fine cutting of vegetables: julienne, brunoise, chiffonade
• Slicing of meats and fish with millimetre control
• Chefs and cooks requiring the geometry and balance of the Japanese school

Maintenance: How to Preserve 58 HRC Sharpness

Cleaning

At 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. Do not wash in the dishwasher: heat and aggressive detergents compromise sharpness and handle materials.

Sharpening and Storage

The high hardness of 58 HRC makes traditional steels inadvisable: prefer Japanese sharpening stones (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.

Kai Corporation — Since 1908, Japanese excellence in precision blade manufacturing for high-end hospitality and foodservice professionals.