🍞 Efficient Cutting with Kai Wasabi Black Bread Knife, 9-Inch Review

A) This is not a full stock. I know since mine broke and the blade only goes 2-3 inches into the handle B) The knife has worked pretty well for 6 years so 3 and 1 stars C) The metal is very soft - it's light, a to get a sharp edge, but it doesn't last long. It needs sharpening almost every day. The Victorinox Fibrox Pro 6" knife is a much better knife in this price range.

I bought this knife together with another Japanese brand (Mac) 20 days ago. Used once, cleaned and stored properly, protected from moisture. Today I found rust on the blade in several places on both sides. The same happened with the Mac Chef's Knife. What's wrong with these Japanese knives? I will return it and choose a different brand next time.

After many years of an old master scout sharpening knives around the house I decided to give this knife a try. THIS is my new favorite kitchen knife. Ridiculously sharp. Walks through all goods like a Buddha. The blade is a single blade at a 45 degree angle, so don't plan on running it through a regular kitchen sharpener without ruining the blade.

I wanted to try this type of knives as I heard how great they are. However, this knife is difficult to handle. The vegetables I tried to cut with stuck as if glued to the edge of a knife. The knife is very sharp and I was afraid of cutting myself and tearing vegetables from the knife. It was very difficult for me to maneuver and didn't feel comfortable in my hand. I'm sticking with my trusty old chef's knife.

This knife was on my wish list for a few years before I finally bought it. I'm not a fan of fancy knives, I just want sharp, quality, comfortable knives that are built to last. My best friend gave me a Kai Wasabi utility knife a few years ago and I loved it so I bought a chef's knife and now a Nakiri knife from the same line. I use this Nakiri knife more often than a chef's knife. . It is excellent for chopping/slicing vegetables and herbs. Very comfortable to hold, easy to control and super…

Got these two for a beginner sushi chef and a new assistant cook. For these two guys, this will be their knife. If you are new to knife handling and sharpening, you will likely be confused when you first start sharpening. Finding the right blade angle and sharpening the entire blade evenly takes time and practice. I remember when I first started sharpening my knife, it actually got duller AFTER sharpening. Investing a lot of money in your first knife is stupid at best. With this affordable…

I work in a busy industrial kitchen in a large west coast city. I need a heavy-duty knife to chop veggies, often consisting of brunoise or large portions (gallons), for 50 hours each week. Since I don't make much money from my job and need a basic utility knife to get me through the day, I got this Nakiri style knife from Kai/Wasabi. The knife was sharp enough, but after a few rounds. Whetstones and then finished with a decent honing stick to begin with. After using it for the past two weeks I…

Having been an avid knife collector and professional knife sharpener for quite some time, I consider myself a bit of a knife snob at the moment. That being said, I honestly wasn't expecting much when I saw these kitchen knives for less than $30 a knife. I'm very familiar with KAI and the fact that they also make Zero Tolerance, Kershaw and Shun knives which to be honest was probably the only reason that made me pull the trigger and those knives to try. God, was I surprised! The handles are in…