Kai Seki Paring Knife 9 cm with Wooden Sheath
KAI Fruit Knife with Wooden Sheath – Professional Peeler from Seki
The 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.
Key features
- Japanese stainless steel blade sharpened to a fine bevel for clean, precise cuts
- Ergonomic cherry wood handle, well balanced for a secure, comfortable grip during extended work sessions
- Cherry wood protective sheath preserves the blade's edge during storage and transport
- Lightweight design reduces fatigue and improves control in precision cutting
- Made in Seki, Japan's cutlery capital for over 700 years
Technical Features
- Japanese stainless steel blade – Length 9 cm (3.5"), thin bevel sharpening for clean cuts, ideal for peeling, trimming and decorating fruit and vegetables with millimetre precision
- Cherry wood handle – Length 9.5 cm, balanced and ergonomic, ensures secure and comfortable grip even during extended work sessions
- Protective cherry wood sheath – Preserves blade sharpness during storage and transport, ensuring safety in the kitchen and on the go
- Optimised weight – Lightweight design reduces fatigue and increases control in precision cutting operations
Applications in Professional Kitchens and Pastry
The 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.
KAI's and Seki's Blade-Making Tradition
Founded 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.
Care and Maintenance
To 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.