Review on 🔪 Kai Wasabi Black Paring Knife - 4-Inch: Precision Cutting Tool for Every Kitchen Task by Sarah Murray

I love this knife and have several other wasabi knives. This one had a grounding spike, so I'm taking a star for that. It is sharp like all Kai knives. It takes the sharpness like most high-end knives, but doesn't hold it as well as harder knives. It also doesn't splinter as easily as a harder knife. To make things a little clearer, since Kai USA doesn't seem to be selling their eponymous knives very well here in the US, Kai makes Shun. Kai has been making knives since 1908. They make Kershaw knives and their kitchen lines include ShiHou3 64 (±1) HRC, Shun 61 (±1) HRC or 64 (±1) HRC depending on the model, Michel Bras. 61 (±1) HRC, Seki Magoroku 61 (±1) HRC, 59 (±1) HRC or 58 (±1) HRC depending on the model, Wasabi Black 58 (±1) HRC and Pure Komachi Hardness 53 (±1) HRK. The Wasabi series uses DSR1K6 steel Carbon 0.6 Silicon 1.00 Manganese 1.00 Chromium 13.5 Molybdenum 0.13 Vanadium 0.13. It is a specially developed martensitic knife and scissors steel similar to X60Cr13 or 440A, only with the addition of vanadium and molybdenum and less phosphorus and sulphur. It is an excellent cutlery steel whose hardness can reach 60 HRC. Vanadium is traditionally known for its ability to retard grain growth at elevated temperatures and for its beneficial affinity for carbon and nitrogen. Vanadium promotes fine graining, increases hardenability and improves wear resistance by precipitating carbides and nitrides. Molybdenum is a strong hardening agent and is found in many heat treatable alloy steels. From the Kai Europe website. HRCs that give your kitchen an unmistakable Far Eastern flair. A handle was developed for the Wasabi series that ensures optimal hygiene thanks to a special combination of bamboo powder and polypropylene, supported by the natural antibacterial properties of the bamboo parts. In contrast to the traditional Japanese wooden handle, the black handle is not inserted, but completely encloses the blade. This way the blade fits perfectly into the handle and prevents dirt from getting stuck in gaps, making knives suitable for cutlery.”