Review on 🍞 Efficient Cutting with Kai Wasabi Black Bread Knife, 9-Inch by Jose Guzman

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 don't feel like I'll need to hit sharpening stones anytime soon as a minute or two of sharpening a day keeps it sharp. Much better than many other knives I can tell including some at a higher price point. The steel is better than you would expect at this price point. But I think it should be obvious considering Kai also makes Kreshaw and Shun cutlery. In terms of beauty, this knife won't win any awards compared to its Damascene brethren. Its handle is ugly too, but suitable for those who prefer a Japanese-style handle rather than bulky Western handles like Henckels and Würsthof knives. It's easy and it works. I was a bit surprised by the size and weight of the knife when I took it out of the high quality (and reusable if you don't have a knife case) plastic box it arrived in. Actually, I was expecting a slightly shorter knife. although the ad clearly advertises a 6 inch blade. This has increased the weight, but it's not very unbalanced and it's not heavy at all. Overall, I would recommend this knife (and brand) as a great workhorse. would also recommend it for trying out new knife styles before buying more expensive brands (e.g. you want to try a Deba knife but don't know if you like the cutting style enough to make a $400 handcrafted knife to justify? Try Wasabi first for $25).