Kai Wasabi Stainless Steel Utility Knife

Kai Wasabi Stainless Steel Utility Knife


Reviewed by Christine Weiher, Editor,

Prepping garlic, shallots, and other delicate and small ingredients is simple with the Kai Wasabi Stainless Steel Utility Knife. The high carbon steel is super sharp and designed to stay sharp. The handle is made from a combination of polypropylene and bamboo powder which gives it a unique feel. 

The 4" blade of this knife is longer than most paring knives, but smaller than any chef's knife. The steel is actually hand-sharpened so the edge is extremely sharp. A 16 degree angle is ideal for prepping most foods. The short length of the knife makes it best for detailed prep work. I especially like using it to mince garlic, ginger, and chili peppers. The smaller size makes it great for peeling or trimming delicate ingredients. The blade of the knife incorporates a graze finish which releases food as you cut. This makes it much easier to chop many ingredients, especially potatoes and onions. This makes prep work safer and quicker because you are constantly wiping off the knife. 

The handle pays homage to traditional Japanese knives, but replaces the wooden/resin combination with a less expensive polypropylene/bamboo blend. It is very lightweight and easy to grasp. An inch or so of steel separates the blade and handle. 

I love the "wasabi" imprint on the blade of the knife. The Japanese lettering adds a lot of character to the knife. I also think it completes the knife, and makes it into a wonderful gift for any foodie or beginner cook!

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