Kai 6716N Wasabi Black Nakiri Knife, 6-1/2-Inch
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- Japanese style nakiri knife, typically used for chopping vegetables quickly and thoroughly
- Made with Daido 1K6 high-carbon, stainless steel for superior edge retention
- Embellished with the japanese character for wasabi
- Blades are bead-blasted to an attractive finish, handle is sturdy, clean polypropylene blend
- Hand wash; limited lifetime warranty, made in Japan
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From the Manufacturer
The perfect knife for effortlessly chopping vegetables, the Wasabi Black Nakiri knife will made quick work of all your vegetable prep. Many of the Wasabi line of knives are made in the traditional Japanese blade styling (such as the Nakiri, Deba, and Yanigiba shapes). Each knife features unsurpassed cutting performance due to the Daido 1K6 high-carbon, stainless which maintains superior edge retention. Although it has a traditional blade-style (shape), it is paired with a uniquely modern handle material, polypropylene blended with bamboo powder, and impregnated with an antibacterial agent for super clean food preparation.
This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Top customer reviews
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The handles are crafted in a style that pays homage to traditional Japanese cutlery (i.e. wooden handle with resin ferrule) but in this case, to keep costs down, KAI went with Poly handle and steel ferrule. Honestly, I found it rather attractive looking, and even more attractive once I got the product in hand.
The blade steel far exceeded my expectations in a few different ways. First, the blade came very sharp right out of the box! This isn't a very big deal to me, as I've received many very high-end knives that didn't come exceptionally sharp out of the box, and also the fact that no matter how good a knife is, they all need to be sharpened at some point. But it is always a pleasant surprise to see a company send you a razor sharp knife right out of the box, especially with a knife this affordable!
Second, after touching the knife up on one of my very fine grit ceramic rods, I was very quickly able to bring this knife to popping hairs off my arm without even touching skin! Just stop and think about that for a moment.... Lousy quality steel will usually NEVER take an edge like that. So this clearly demonstrated to me that KAI is using a good quality steel with a superb heat treat in these knives! They obviously care as much for their economical housewares line as they do for their Kershaw and Shun lines as well! Good job KAI!
Furthermore, one thing I've always enjoyed about all of KAI's brands such as Shun and Kershaw is that they are not afraid to put very acute grinds on their knives which allow them to acheive superior edge geometry and slicing ability! My guess is that like Shun, these sister company Wasabi knives are also probably ground to the same 16 degree edge. Very cool! I've also been using these knives for a while now and they seem to hold an edge just as well as my $100 Wusthof knives. And oh, did I mention that these Wasabi knives are made in Japan? That's right, these knives are actually made in Japan folks! So you're getting Japanese quality at an exceptional value here.
The one and only complaint I have about these knives is that the spine and bolster (rear section of the blade your fingers rest against) of the blade were ground and left at a rather sharp 90 degree angle that digs into your finger, which I could see possibly causing irritation with prolonged use. This was a very easy fix however. I simply rounded off the sharp corners with a very fine grit ceramic sharpening rod. It only took a few minutes, and presto, I have a high-performance, good looking knife at a fraction of the cost!
So far I own the Kai Wasabi Santoku and Nakiri knives and I love them both! I will post this same review to both models because my review would be the same anyways. I also plan to purchase the Chef knife and Paring knife soon.
Bottom line: I would HIGHLY RECOMMEND YOU TRY THESE KNIVES! They are a truly exceptional value for the money, and their made in Japan by a company that knows knives. You can't go wrong! Give them a try.
Pros: While there are a few scratches on the blade from sharpening or a honing steel, this steel is extremely resistant to corrosion or spotting -- a plus for some. I have found that this knife rarely needs sharpening and I've put it through the Spyderco Sharpmaker system maybe 1 - 2 times in the past three years -- incredible. Most other times, a quick touch-up on a honing steel (or you could use a strop) is all that's needed. I find that the handle loses none of its grip when wet or covered with veggie juices. The geometry of the blade is such that it slices very nicely through most veggies and meats; it is thin for a 8-inch chef's knife. At this price point, this steel is top notch. I have medium-sized, male hands and the handle fits perfectly.
Cons: I find that I do fewer pinch grips due to the squared off top edge of the blade. The grippy plastic could be slightly better matched up with the brushed metal bolster, but I see no gaps which might retain food. The aesthetics of the handle are simple (some might find that a plus). Due to the thinness of material, I can't recommend this knife for going through bone or ultra rough chopping.
In summary, buy this knife if you need a budget-oriented chef's knife for your kitchen. This is a safe and good knife to use for all prep work except the most extreme chores which are best left to something heavier / thicker.
If you are new to owning knives and sharpening them, mostly likely you'll mess up when you first start sharpening.
Finding the right angle of the edge and sharpening evenly throughout the entire blade takes time and practice.
I remember when I first started sharpening my knife that the knife actually became more dull AFTER sharpening.
To invest a lot of money on your first knife is foolish at best.
With this affordable, decent quality, and easy to maintain knife, the noobies can get a lot practice that they need before purchasing more
expensive, higher quality, high carbon knives.
Only downside is that the handle of the knife is a bit slimmer compared to knives of similar size.