Kai Wasabi Black Bread Knife 23cm
Kai Wasabi Black Bread Knife 23cm
Kai Wasabi Black Bread Knife 23cm

Kai

Kai Wasabi Black Bread Knife 23cm

SKU: JN447
Barcode: 4901601477719

£51.12(£61.34 inc VAT)

In stock
Age-restricted product. You must be 18 or over to buy this item. After you place your order you will be asked to verify your age with photo ID, and your order will be held until you do. Orders not verified within 7 days are cancelled.
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The Kai Wasabi Black bread knife is a 23cm serrated knife made in Japan, designed for clean, consistent slicing through a wide range of bread types. The serrated 1K6 stainless steel blade is hardened to around 58 HRC, giving it reliable edge retention through repeated daily use without the blade dulling quickly under normal service conditions.

In practice, the blade moves through crusty sourdough, baguettes and soft sandwich loaves without compressing the crumb or tearing the crust — which matters when portioning to a consistent standard across a full service. At 150g the knife is light enough to use comfortably over extended prep periods, reducing hand fatigue during high-volume slicing sessions in bakeries, restaurant kitchens and sandwich counters.

A few practical points worth noting:

  • The 1K6 stainless steel offers good corrosion resistance for kitchen environments
  • The polypropylene resin handle with bamboo powder gives a secure grip even when hands are damp
  • The handle-to-blade joint is permanently moulded, removing the dirt trap common on riveted handles
  • Lightweight construction suits extended prep use without hand fatigue
  • Made in Japan under consistent quality controls

The moulded handle joint is a practical hygiene advantage in professional kitchens, as the absence of a recessed bolster or exposed rivets means there are fewer areas where food residue can accumulate between cleans. The knife is hand-wash recommended to preserve the blade and handle over time.

This knife is well suited to kitchens where bread slicing forms a regular part of prep or service — bakeries, café kitchens, hotel breakfast operations, and sandwich stations. It is a competent mid-range professional knife rather than a high-end chef's knife, and operators with very high daily throughput may find a heavier-duty serrated knife more appropriate over the long term.

If you are equipping a new section or want to discuss how this fits alongside other knives in your prep kit, the team is happy to help you work through what suits your operation.

Frequently asked questions

Is the Kai Wasabi Black bread knife suitable for heavy daily use in a professional kitchen?

It is a reliable mid-range professional knife well suited to regular daily bread prep in restaurants, cafés and sandwich stations. Operators running very high-volume bakery output — slicing dozens of loaves continuously per shift — may eventually want to consider a heavier-duty serrated knife built specifically for that throughput, but for most commercial kitchen environments it performs consistently.

How should this knife be maintained to keep the edge in working condition?

Hand-washing and drying immediately after use is recommended to preserve both the blade and the handle over time — dishwasher use can degrade the handle finish and accelerate edge dulling. Serrated blades do not require the same regular honing as straight-edge knives, but when the blade eventually loses its bite, professional serrated knife sharpening is available from specialist knife services.

Does the moulded handle make any practical difference for hygiene in a commercial kitchen?

Yes, in a practical sense. Many knives use riveted handles with a bolster, which can leave small gaps where food debris and moisture collect between cleans. The Kai Wasabi Black uses a permanently moulded joint that removes those recesses, making the handle-to-blade area easier to clean thoroughly — a straightforward advantage in kitchens working to food hygiene standards.
Kai Wasabi Black Bread Knife 23cm

£51.12(£61.34 inc VAT)

£51.12(£61.34 inc VAT)

The Kai Wasabi Black bread knife is a 23cm serrated knife made in Japan, designed for clean, consistent slicing through a wide range of bread types. The serrated 1K6 stainless steel blade is hardened to around 58 HRC, giving it reliable edge retention through repeated daily use without the blade dulling quickly under normal service conditions.

In practice, the blade moves through crusty sourdough, baguettes and soft sandwich loaves without compressing the crumb or tearing the crust — which matters when portioning to a consistent standard across a full service. At 150g the knife is light enough to use comfortably over extended prep periods, reducing hand fatigue during high-volume slicing sessions in bakeries, restaurant kitchens and sandwich counters.

A few practical points worth noting:

  • The 1K6 stainless steel offers good corrosion resistance for kitchen environments
  • The polypropylene resin handle with bamboo powder gives a secure grip even when hands are damp
  • The handle-to-blade joint is permanently moulded, removing the dirt trap common on riveted handles
  • Lightweight construction suits extended prep use without hand fatigue
  • Made in Japan under consistent quality controls

The moulded handle joint is a practical hygiene advantage in professional kitchens, as the absence of a recessed bolster or exposed rivets means there are fewer areas where food residue can accumulate between cleans. The knife is hand-wash recommended to preserve the blade and handle over time.

This knife is well suited to kitchens where bread slicing forms a regular part of prep or service — bakeries, café kitchens, hotel breakfast operations, and sandwich stations. It is a competent mid-range professional knife rather than a high-end chef's knife, and operators with very high daily throughput may find a heavier-duty serrated knife more appropriate over the long term.

If you are equipping a new section or want to discuss how this fits alongside other knives in your prep kit, the team is happy to help you work through what suits your operation.