#7 in Paring knives
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Reddit mentions of Kai Wasabi Black Bread Knife, 9-Inch
Sentiment score: 3
Reddit mentions: 4
We found 4 Reddit mentions of Kai Wasabi Black Bread Knife, 9-Inch. Here are the top ones.
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- SERRATED BREAD KNIFE: The Kai PRO 9-inch Wasabi Bread Knife slices through both crusty and tender bread with ease. If you're a home baker or just like to buy whole loaves of bread, this knife is a must.
- HIGHLY ENGINEERED SERRATIONS: This serrated knife doesn't have jagged teeth that chew through bread, but wide, sharp serrations that gently slice with less tearing and crumbling.
- HIGH-QUALITY CONSTRUCTION: Constructed from high-carbon stainless steel for a corrosion and wear-resistant blade that's easy to sharpen and offers good edge retention.
- COMFORTABLE HANDLE: The traditional, Japanese-style, symmetrical handle made from polypropylene is comfortable and easy to use.
- BEAUTY, FUNCTION, EASE OF USE: Established in Seki City, Japan's ancient sword and knifemaking center, Kai PRO provides beautiful, high-quality cutlery, accessories and more to customers worldwide.
Features:
Specs:
| Color | Steel |
| Height | 1.5 Inches |
| Length | 14.88 Inches |
| Number of items | 1 |
| Size | 9-Inch |
| Weight | 0.4 Pounds |
| Width | 0.75 Inches |
Kai Wasabi Black Bread Knife, 9-Inch https://www.amazon.com/dp/B002ABBW5Y/ref=cm_sw_r_cp_apa_i_uli5CbXVVDHDA
I love this knife. Glides through everything.
Ginsu are great for the price, but they're not good knives in any objective sense; and I can't say I'd actually recommend them. If you truly want very cheap knives, I'd buy a few select Kiwi knives and throw them out every few months. They're flimsy as hell, but they are damn sharp, and you won't actually find a better knife for the price.
That said, you should consider buying some real knives.
As I mentioned before, you only need 3 knives. Anything else is nice, but not actually necessary.
Invest in the nicest Chef's knife you can reasonably afford. This typically means an 8"-12" blade of good quality. Wustof is very popular, and I hear Global is fantastic; but I favor Japanese knives, so I'd recommend something like Tojiro (great price for a quality blade) or MAC (which is a Japanese knife adapted to western style, and is very popular), or maybe Shun (pretty and very good, but arguably overpriced). You will probably spend >$100 on this blade, but it's an investment for years to come, and is easily the most important blade in your kitchen.
Also purchase a 3" or a 4" pairing knife (maybe a decent quality Henkels) and a 9" serrated knife. For a good serrated knife I have to recommend the Kai Wasabi blade. Made by the same people as Shun, it's a very nice affordable blade.
Buying these blades will probably run you more than then $30 for a cheap knife set, but you're investing in your cooking future (especially with a quality Chef's knife). If you get them sharpened whenever they lose their edge (take them to a pro unless you are very serious and willing to invest a few hundred bucks in whetstones), and care for them properly, then you'll quickly learn how superior quality blades are. You'll never look back. I know quality blades are the most important part of my kitchen.
This is the knife I have...it's pretty nice. Although the slices are actually not straight at all, if you saw them lined up from the top.
The gyuto and chef's knife are interchangeable for the most part, I just have both because I have a knife addiction lol. I have a cheap kai bread knife if i need to cut a crusty bread, but a 270mm sujihiki/slicer is good for slicing roasts/steaks/big pieces of meat. A petty is useful for delicate tasks where you might not need a cutting board, like peeling an apple or something.
https://www.amazon.com/Wasabi-Black-Bread-Knife-9-Inch/dp/B002ABBW5Y
http://www.knivesandstones.com/shinko-seilan-sujihiki-270mm-ku-aogami-super-by-shiro-kamo/
Edit; forgot to mention that I also use my stainless steel chef's knife when I'm feeling lazy, because you don't have to worry about keeping it clean/dry. My carbon steel gyuto needs to be kept dry when it's not in use (shouldn't leave it wet for more than 10min), while my stainless chefs knife can be left out all night after cutting tomatoes and it doesn't care.