- 8-1/4-inch deba knife for slicing or boning fish, poultry, or vegetables
- Traditional Japanese styling with blade sharpened on a single side for superior cutting performance
- Daido 1K6 high-carbon, stainless steel for superior edge retention
- Unique polypropylene handle blended with bamboo powder and impregnated with an antibacterial agent
- Hand washing recommended, dishwasher safe; lifetime warranty; made in Japan
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Product Description
Wasabi means 'Harmony and Tranquility'. This is the feelilng you'll experience while using the incredibly sharp Wasabi knives. The Wasabi line features traditional Japanese blade styling. The single bevel design allows an incredible sharp edge that's easy to maintain. The hollow-ground back creates an air pocket between the blade and the food being cut. The result is less sticking to the blade and less friction damage to the food.
Customer Reviews
Most Helpful Customer Reviews
12 of 12 people found the following review helpful
Amazon Verified Purchase
This is a fabulous knife. It is super sharp and feels great in your hand. My friend has several Shun Pro knives and recommended these because I am a more casual cook. I couldn't be happier with my purchase. I also bought the 4 1/2" Deba and the 9 1/2" Yanagiba. The only other knife you might need is a nice paring knife. But these knives will cover all of your needs for a long time. The nicest part is that Kershaw will sharpen them for free. You just pay the shipping. Highly recommended for their quality and value.
11 of 11 people found the following review helpful
I bought this knife from a catalogue last year, I paid forty dollars for it. I thought that was a very reasonable price for a Kershaw chefs knife , and a very high carbon steel japanese style at that. That was a year ago, I use it in my kitchen at work, I am a professional chef. To this day it is R A Z O R sharp. I simply run it on a steel and occasionaly on a ceramic rod. Dollar for Dollar, this is the best knife I ever bought. I can hardly believe it is only $20 here! Get this knife.
9 of 10 people found the following review helpful
I had been looking at many different knives for over a year and I came across many different types and price levels. I tried a few knives at various kitchen stores and I even found some great German knives at good prices.
I purchased a Henckels Henckels International Classic 8-Inch Stainless-Steel Chef's Knife for a line-cook friend and she really liked it and I used it a few times and thought it was a good knife at a good price. I also bought a Wustof Grand Prix Wüsthof Grand Prix 8-Inch Cook's Knife for my former Exec. Chef (I am a restaurant manager) on sale for $40 (the Grand Prix II came out and now the Grand Prixs are reduced).
I found that I really didn't like the German designed knives and I looked at Japanese knives. I really liked the Shun line of knives from KAI but they are truly an investment at $120 for a Shun Classic 8-inch Chef's Knife Shun Classic 8-Inch Chef's Knife. With a little more searching I discovered KAI's Wasabi line and with a little research on the difference between the types of Japanese blade styles I decided to try the 8.25-inch Deba (similar to a European Chef's Knife) and the 6.5-inch Nakiri vegetable knife. I have really been impressed with both knives. The steel is very strong and of great quality. The one-sided blade takes a little getting used to, but the edge stays sharp with a little honing after a few uses. The handle is nice and easy to clean.
I would recommend giving any of the KAI Wasabi line a try. Decide whether you want the multi purpose Santoku (meaning 'three virtues' for its use with meat, fish and vegetables), one of the 3 sizes of Debas (4-inch, 6-inch, 8.25-inch), the Nakiri or the 3 sizes of Sashimi (6-inch, 8-inch and 9.5-inch). I love my 8.25 Deba and Nakiri. I use the Nakiri on vegetables, garlic, herbs and I use the Deba for mincing and other tasks. I want to try the Santoku and the 9.5-inch Sashimi, and since they are less than $20 a piece, why not!
I purchased a Henckels Henckels International Classic 8-Inch Stainless-Steel Chef's Knife for a line-cook friend and she really liked it and I used it a few times and thought it was a good knife at a good price. I also bought a Wustof Grand Prix Wüsthof Grand Prix 8-Inch Cook's Knife for my former Exec. Chef (I am a restaurant manager) on sale for $40 (the Grand Prix II came out and now the Grand Prixs are reduced).
I found that I really didn't like the German designed knives and I looked at Japanese knives. I really liked the Shun line of knives from KAI but they are truly an investment at $120 for a Shun Classic 8-inch Chef's Knife Shun Classic 8-Inch Chef's Knife. With a little more searching I discovered KAI's Wasabi line and with a little research on the difference between the types of Japanese blade styles I decided to try the 8.25-inch Deba (similar to a European Chef's Knife) and the 6.5-inch Nakiri vegetable knife. I have really been impressed with both knives. The steel is very strong and of great quality. The one-sided blade takes a little getting used to, but the edge stays sharp with a little honing after a few uses. The handle is nice and easy to clean.
I would recommend giving any of the KAI Wasabi line a try. Decide whether you want the multi purpose Santoku (meaning 'three virtues' for its use with meat, fish and vegetables), one of the 3 sizes of Debas (4-inch, 6-inch, 8.25-inch), the Nakiri or the 3 sizes of Sashimi (6-inch, 8-inch and 9.5-inch). I love my 8.25 Deba and Nakiri. I use the Nakiri on vegetables, garlic, herbs and I use the Deba for mincing and other tasks. I want to try the Santoku and the 9.5-inch Sashimi, and since they are less than $20 a piece, why not!
Most Recent Customer Reviews
Worth the money
I ordered this Deba because I hope to catch some large, 15-40 lb , fish this summer. I have read some about Japanese kitchen knives and this one, because of its heavy blade and... Read more
Published 12 months ago by Charles Montgomery
Beware very sharp knife
If you want a sharp knife then buy this one. Super sharp, but you have to make sure you dry it immediately and thoroughly after use, otherwise it will rust very easily.
Published 23 months ago by BigKahunaBerger
wasabi knives
Excellent quality and sharpness. Have not had them long enough to see if they will hold their edge, and/or easily re-sharpened.
Published on August 25, 2009 by M. Lasker
Samarai knife
Cuts cleanly--without a doubt--smooth--and nice size for more functions
than I thought when I first saw the knife
than I thought when I first saw the knife
Published on April 3, 2009 by KhunJOJO
Great Knife!
This knife is almost everything that I expected. It is sharp and great quality, it is heavy and blade goes all the way through the handle. Read more
Published on February 25, 2009 by L. A. clark
OK entry Level Single Sided Blade
Ok, this knife doesn't suck. I don't regret getting it. But it's not the greatest deal either. Honestly, looking back on my purchase, if I only had 40-50 dollars to spend on one... Read more
Published on December 19, 2008 by CyberpunkBebop
great knife
This is a great knife for the price. I am a chef and currently in a Zagat rated restaurant, I cut 100-200 ribs a day and this knife cuts like no other. Read more
Published on September 17, 2008 by Tujiro
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