Kai Wasabi Black Carving Knife 23 cm
Kai Wasabi Black Narrow Carving Knife 23 cm – Japanese Professional Knife
The Kai Wasabi Black narrow carving knife, 23 cm (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.
High-precision blade for professional slicing
The long, narrow 23 cm blade, 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.
The 6A/IK6 stainless steel achieves hardness of 58 (±1) HRC, 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.
Ergonomic handle in PP with bamboo powder
The black polypropylene (PP) handle with bamboo powder has an oval section that fits naturally to the hand, ensuring secure grip even in humid conditions. The handle length is 12.5 cm. The material is fully resistant to water and chemical agents typical of professional environments.
Professional applications
- Slicing cured meats and prosciutto
- Carving cooked meats and roasts
- Preparing beef and fish carpaccio
- Slicing salmon and smoked fish
- Cutting large vegetables
Technical specifications
- Series: Wasabi Black
- Product code: 6723L
- EAN: 4901601477702
- Type: Narrow carving knife
- Blade length: 23 cm
- Handle length: 12.5 cm
- Weight: 136 g
- Blade material: 6A/IK6 stainless steel
- Hardness: 58 (±1) HRC
- Blade finish: Mirror polish
- Handle material: PP with bamboo powder, black
- Production: Japanese industrial manufacture
Maintenance and storage
Cleaning: 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.
Sharpening: due to the high hardness of the steel (58 HRC), use exclusively sharpening stones or professional systems. Traditional steels are not suitable.
Storage: keep in a knife block, magnetic bar or drawer with blade guards to preserve the blade edge.
The Wasabi Black series by Kai
The 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.