{"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","url":"https:\/\/fontanahotellerieshop.it\/en\/products\/kai-wasabi-black-santoku-16-5-cm","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}