Kai Wasabi Chef's Knife

A proper chef's knife like this Kai Wasabi Knife is crucial to making great food. The high carbon steel is super sharp and designed to stay sharp. The handle is made from a combination of polypropylene and bamboo powder which gives it a unique feel. 



The 8" blade of this knife is long and sturdy. The steel is actually hand-sharpened so the edge is extremely sharp. A 16 degree angle is ideal for prepping most foods. The long length of the knife makes it best for larger prep work, while their paring knife is more equipped for detailed prep.



The blade of the knife incorporates a graze finish which releases food as you cut. This makes it much easier to chop many ingredients, especially potatoes and onions. This makes prep work safer and quicker because you are constantly wiping off the knife. I also like using the knife for chopping a variety of greens, breaking down chicken, and slicing cooked meat. 



The handle pays homage to traditional Japanese knives, but replaces the wooden/resin combination with a less expensive polypropylene/bamboo blend. It is very lightweight and easy to grasp. An inch or so of steel separates the blade and handle. 



I love the "wasabi" imprint on the blade of the knife. The Japanese lettering adds a lot of character to the knife. I also think it completes the knife, and makes it into a wonderful gift for any foodie or beginner cook!