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Kai Wasabi Black Utility Knife, 6-Inch

  • Based on 3,100 reviews
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Availability: In Stock.
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Arrives Sunday, May 25
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Style: Utility


Size: 6-Inch


Features

  • All-purpose utility knife made in traditional japanese knife styling
  • Made with Daido 1K6 high-carbon, stainless steel for superior edge retention
  • Embellished with the japanese character for' wasabi'
  • Blades are bead-blasted to an attractive finish, handle is sturdy, clean polypropylene blend
  • Hand wash only; limited lifetime warranty, made in Japan

Description

Add one of the top 3 must-have kitchen knives to your collection with the Kai Wasabi 6-inch Utility Knife. In between a chef's knife and a paring knife with a narrow, straight blade, this cooking knife is an ideal tool for small tasks where precise cuts are needed such as trimming broccoli, green beans or other small vegetables. They're also called sandwich knives because they work well for almost every task involved in making a sandwich – from cutting thin-skinned vegetables like tomatoes to preparing meats and cheeses. The Wasabi Utility Knife is constructed with high-carbon stainless steel for a corrosion- and wear-resistant blade that's easily sharpened and holds a good edge. The traditional, Japanese-style, symmetrical handle is comfortable and easy to use. Originally established in Seki City, Japan's ancient sword and knifemaking center, Kai has provided customers worldwide with high-quality, innovative products for more than 111 years. Today, Kai creates beautiful cutlery, accessories, and more backed by a rigorous dedication to quality at every step of the manufacturing process. From our commercial-grade Kai series designed to bring professional-level performance to any kitchen, to our Pure Komachi 2 line of colorful, fun-to-use kitchen knives, our products are designed to enhance daily life. Count on Kai for top quality, state-of-the-art technology, ongoing innovation, and outstanding value. From the Manufacturer The great all-purpose knife you need, the style and sophistication you'll love; the Wasabi Black Utility knife will enhance all your culinary undertakings. The Wasabi line of knives are made in the traditional Japanese blade styling. Each knife features unsurpassed cutting performance due to the Daido 1K6 high-carbon, stainless which maintains superior edge retention. Although it has a traditional blade-style, it is paired with a uniquely modern handle material, polypropylene blended with bamboo powder, and impregnated with an agent for super clean food preparation.


Blade Material: Stainless Steel


Brand: kai


Color: Black


Handle Material: Stainless,Stainless Steel,Polypropylene,Bamboo


Blade Edge: Plain


Blade Material: Stainless Steel


Brand: kai


Color: Black


Handle Material: Stainless,Stainless Steel,Polypropylene,Bamboo


Blade Edge: Plain


Blade Length: 6 Inches


Construction Type: Stamped


Item Weight: 0.1 Kilograms


Is Dishwasher Safe: Yes


Number of Pieces: 1


Item Length: 11.25 Inches


Item Weight: 3.52 ounces


Department: Cookware


Manufacturer: Kai


Domestic Shipping: Item can be shipped within U.S.


Country of Origin: Japan


Item model number: 6715U


Is Discontinued By Manufacturer: No


Date First Available: March 15, 2005


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Sunday, May 25

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

To initiate a return, please visit our Returns Center.

View our full returns policy here.

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Top Amazon Reviews

    • Met Expectations, Decent Quality For Price
Style: Nakiri Size: 6 Inch
Thin blade came very sharp out of the box. Cuts delicate herbs and vegetables cleanly with no bruising. Rounded leading edge is a useful feature. The steel is not the most premium quality and will need regular honing and maintenance to keep razor sharp. It will tolerate no abuse. Hand-washing, rinsing and thorough drying immediately after each use is important to prevent rust marks with this high-carbon steel. Wiping it down with mineral oil once in awhile is a good idea. Some of my best Japanese knives require the same care. Don't even think of buying something like this if you plan to throw it in the dishwasher or leave it wet in the sink. A little care and it will serve you well. I do think the grip could be more comfortable. It is smooth, round and slippery. A more matte finish and an asymmetrical shape would be preferred, but, of course, knives with those features generally go for a lot more than this one. ... show more
Reviewed in the United States 🇺🇸 on April 20, 2023 by RiffRoadDog
    • Fantastic Bread Knife
Style: Bread Size: 9-Inch
This knife cuts through bread as though it’s butter. It’s a fantastic buy.
Reviewed in the United States 🇺🇸 on July 15, 2023 by Randabella
    • Excelente
Style: Santoku Size: 6 Inch
El filo de película 🎞
Reviewed in the United States 🇺🇸 on July 2, 2023 by Roco
    • Still sharp after months of use
Style: Nakiri Size: 6 Inch
This has been the primary knife I use for the past ~5 months and it hasn’t needed to be resharpened. Every once in a while, I just pass it over a honing rod a few times and it has kept its edge great! The knife is well balanced. Light enough to be maneuverable but with still with enough heft. Only note is that since I have been primarily using a chefs knife, the lack of a pointed end takes some getting used to. I have gotten accustomed to opening packaging with my knife either slicing with the tip or piercing, but the slightly rounded end of the knife is not sharpened. I actually sharpened it down a little bit more myself so that the cutting edge goes up the tip of the knife a bit more ... show more
Reviewed in the United States 🇺🇸 on April 6, 2023 by Ray Zhang
    • Quality FAR exceeds price!
Style: Nakiri Size: 6 Inch
Review Image by D. Schwemin D. Schwemin
Review Image by D. Schwemin D. Schwemin
Review Image by D. Schwemin D. Schwemin
Review Image by D. Schwemin D. Schwemin
Considering I've been an avid knife collector for quite some time and the fact that I also sharpen knives professionally, I consider myself a bit of a knife snob at this point. That being said, I honestly wasn't expecting very much when I saw these kitchen knives at a price of less than $30 per knife. I am very familiar with KAI and the fact that they also manufacture Zero Tolerance, Kershaw, and Shun knives, which was honestly probably the only reason that prompted me to pull the trigger on these knives and give them a try. Boy was I surprised!!! The handles are crafted in a style that pays homage to traditional Japanese cutlery (i.e. wooden handle with resin ferrule) but in this case, to keep costs down, KAI went with Poly handle and steel ferrule. Honestly, I found it rather attractive looking, and even more attractive once I got the product in hand. The blade steel far exceeded my expectations in a few different ways. First, the blade came very sharp right out of the box! This isn't a very big deal to me, as I've received many very high-end knives that didn't come exceptionally sharp out of the box, and also the fact that no matter how good a knife is, they all need to be sharpened at some point. But it is always a pleasant surprise to see a company send you a razor sharp knife right out of the box, especially with a knife this affordable! Second, after touching the knife up on one of my very fine grit ceramic rods, I was very quickly able to bring this knife to popping hairs off my arm without even touching skin! Just stop and think about that for a moment.... Lousy quality steel will usually NEVER take an edge like that. So this clearly demonstrated to me that KAI is using a good quality steel with a superb heat treat in these knives! They obviously care as much for their economical housewares line as they do for their Kershaw and Shun lines as well! Good job KAI! Furthermore, one thing I've always enjoyed about all of KAI's brands such as Shun and Kershaw is that they are not afraid to put very acute grinds on their knives which allow them to acheive superior edge geometry and slicing ability! My guess is that like Shun, these sister company Wasabi knives are also probably ground to the same 16 degree edge. Very cool! I've also been using these knives for a while now and they seem to hold an edge just as well as my $100 Wusthof knives. And oh, did I mention that these Wasabi knives are made in Japan? That's right, these knives are actually made in Japan folks! So you're getting Japanese quality at an exceptional value here. The one and only complaint I have about these knives is that the spine and bolster (rear section of the blade your fingers rest against) of the blade were ground and left at a rather sharp 90 degree angle that digs into your finger, which I could see possibly causing irritation with prolonged use. This was a very easy fix however. I simply rounded off the sharp corners with a very fine grit ceramic sharpening rod. It only took a few minutes, and presto, I have a high-performance, good looking knife at a fraction of the cost! So far I own the Kai Wasabi Santoku and Nakiri knives and I love them both! I will post this same review to both models because my review would be the same anyways. I also plan to purchase the Chef knife and Paring knife soon. Bottom line: I would HIGHLY RECOMMEND YOU TRY THESE KNIVES! They are a truly exceptional value for the money, and their made in Japan by a company that knows knives. You can't go wrong! Give them a try. ... show more
Reviewed in the United States 🇺🇸 on December 2, 2016 by D. Schwemin D. Schwemin
    • For a tenth of the cost I got my kinks out. It's worth the 4-5 star rating.
Style: Yanagiba Size: 8.25 Inch
It's a great beginner's knife to practice on your sharpening stones (whetstones). I bought this knife for the explicit purpose of practicing sharpening on whetstone -- and for that matter I bought a cheap set of stones to match this cheap knife! Why? So when I buy the $300 knife and the $100 stone I will not harm either the knife or the stone. And so on, until one upgrades to $1000 knife and .. so on. It's stainless and that means you don't really need to pay attention to it. If you are going buy a real carbon steel yanagiba you BETTER pay attention to that. It will require you to hone it, wash it, dry it, all that without a moment of laziness. You can't toss it in the sink and come back to it later. You can just toss the knife anywhere. You can't treat a $300 or $1000 knife like that. It will hate you. It will hate you so bad it will rust on you, dull on you, and take your money and make you cry. BUT, hey, if you buy this $30 knife to practice, and to get all that neglect out of your system, you will be ready when you finally get that $300+ product that you have always wanted. Make sure you practice 15 degree blade angle on the whetstone. Make sure you validate how well you have done your sharpening on a piece of fish. Stainless is softer steel than carbon steel so you will need to keep this sharpened more regularly which, hey, hones your skills! Carbon steel will stay sharp longer but will rust sooner if not careful so don't let it rust. But carbon steel can be made a lot sharper on a whetstone than stainless steel. But stainless steel gives me that laziness buffer if say I want to eat the fish instead of washing my knife, I can toss this stainless blade aside and eat my meal before I go back to washing it. Or watch some TV then go wash the knife. Or wait until tomorrow. Don't ever do that to a carbon steel blade. So, this blade served the purpose of inexpensive Yanagiba practice -- sharpening and using. It helps you get all your kinks out and train you how to take care of a blade like this. This blade 8.5 inches long and a typical carbon blade yanagiba is 10 inches long or even 12 inches. The longer it is the harder it is to use properly. Remember you can only pull back on the blade as you cut instead of pushing down. You can only cut with one motion with Yanagiba--pulling back from heel to tip. That's why the blade is so long--to give you a long cutting edge for without you slicing back and forth like sawing a piece of meat. I give it 5-stars because I love the purpose it served. The knife itself is not that great of a knife. Again, it's a generic stainless steel blade on generic material without much artisan involvement. Probably machine made from end to end. The knife I got was slightly bent and slightly tilted. But hey, what do you expect out of a $30 machine-made knife vs a $300 (at bare minimum starter basic) carbon steel yanagiba? For a tenth of the cost I got my kinks out. It's worth the 4-5 star rating. ... show more
Reviewed in the United States 🇺🇸 on December 20, 2015 by Charlie in NW

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