Japanese chefs are very choosy about their knives. They use different knives for different uses. It is very important to pick the right knife. Here we’re going to talk about a hugely used knife called kai wasabi black Deba knife and you going to have detailed Kai Wasabi Knife Review in the following article.
Deba knife is mainly used to make fish fillet. It also used to chop different herbs. You can make a very thin slice of vegetables with this knife. You can cut fish with bone and make a thin fillet of it. So fish lovers will love Kai Deba knife.
Traditional Deba knife is a single sided blade. In Europe, both sides of the blade are sharpened. Let me make you clear about the single sided bevel. In most of the Deba knife single side of the blade is sharpened. Other is remain flat. The 13-degree edge is super sharp that can cut fish smoothly.
When we take a look at this knife we can see two things. One is the blade of the knife and other is the handle. We all know the steel part is called blade and the wood or plastic part is called handle. The blade of Kai wasabi black Deba knife is made of 1k6 high carbon stainless steel. The surface of the blade is bead blasted.
It is glossy and has some resistance against dust and chemical particles. The edge is a 16-degree angle. 16 degree tells you that the edge is very sharp. The blade has pointed and sharp tip. The blade is 6 inches long and the maximum width is 1.8inch. This blade is handmade and a clear influence of traditional Japanese knife making culture.
Kitchen knives are used regularly and chefs are working with them for a long time in a day. So, it is very important that they feel comfortable or not. Comfortness is depending on the blade and the handle both. A good quality steel blade with good feature ensures you the comforts from the blade.
Now we are going to talk about most important part kai wasabi knife review, yes this is the handle of the knife. The knife has a rounded blackwood handle.The Pakkawood handle makes the knife user-friendly. Pakkawood is made from wood mixed with plastic resin. The resin made the wood durable and hard. The handle is waterproof. It doesn’t absorb moisture. No chance of slipping from the hand while working.
Every mechanical and electrical tool need proper maintenance. It is same as a kitchen knife. Proper maintenance will ensure you the durability of the knife. You should wash the knife with hands when you finished working with it. The dry it with the air. The knife is dishwasher safe boy suggest you to hand wash it. Storage is very important. Do not store a knife with other iron made tools, chemicals, salts etc. Store it separately. I suggest you use knife rack.
|Item size (blade)||6 inch|
|Item weight||8 ounces|
|Item dimension||2 x 1.8 x 0.9 inches|
|Angle of the edge||16∘|
|Material of the steel||Daido 1k6 high carbon stainless steel|
|Material of the handle||Pakkawood impregnated with resin.|
Question 1: Any sheath is given with the Kai Deba knife?
Answer: No, I don’t get any.
Question 2: Is it a full tang knife?
Answer: No. But don’t worry.
Question 3: What is the thickness of the knife?
Answer: Thick enough. But don’t know the exact thickness.
Question 4: Is it from Japan actually?
Answer: Yes. No doubt about it.
I like to eat fish. Do you like? If the answer is yes then you will know that the preparation of making fish fillet is not easy with an ordinary knife and this Kai Wasabi Knife Review have everything that you need to know before you buy a Deba knife. Japanese Deba knife is meant to make your job easy so as Kai 6715D Wasabi Black Deba Knife.