Kai PRO 9″ Bread Knife, Hand Sharpened Serrated Knife, Japanese AUS6M Stainless Metal Blade, Full-Tang POM Deal with, NSF Licensed, Slicing Software for Skilled and House Cooks
$47.95
Value: $47.95
(as of Feb 04, 2025 09:00:21 UTC – Particulars)
The Kai PRO 9-inch Bread Knife is a specialised bread slicing knife designed to softly glide by means of breads, truffles and pastries. Constructed to face as much as the rigorous kitchen duties of business cooks and residential cooks alike, the Kai PRO sequence combines high quality and security for pro-level efficiency. That includes a Japanese AUS6M chrome steel blade and a hammered tsuchime end, this Kai PRO Bread kitchen knife provides distinctive sharpness with a exact 16-degree edge. The total-tang POM deal with ensures a cushty, safe grip and superior slicing management. Supported by free honing. Established in Seki Metropolis, Kai brings Japan’s wealthy knife-making heritage to life by means of the Kai PRO Bread Knife, a dedication to stunning, high quality cutlery.
SERRATED BREAD KNIFE: The Kai PRO 9-inch Bread Knife is expertly designed for slicing bread with ease. Push-pull serrations slice by means of bread on each pushing and pulling motions for a really perfect lower.
PRO LEVEL PERFORMANCE: Designed with each security and high quality in thoughts, the Kai PRO Collection supplies a lifetime of remarkable efficiency even with rigorous use. Hammered tsuchime end helps launch meals.
RELIABLE SHARPNESS: Crafted with Japanese AUS6M chrome steel for long-lasting sharpness, this knife delivers razor-sharp precision with a hand-sharpened 16-degree edge.
SUPERIOR CONTROL: The contoured POM deal with is securely riveted to the full-tang blade, providing a sturdy and cozy grip that instills confidence with each slice.
QUALITY, ACCESSIBLE BLADES: With over 100 years of blade making expertise, Kai PRO supplies stunning, accessible, high quality cutlery, equipment and extra to prospects worldwide. Supported by free honing.
Prospects say
Prospects discover the kitchen knife sharp and well-built. They admire its good worth for cash, snug deal with, and ease of use. Many discover it really works properly on thick crust breads like sourdough. The polished and hammered end can be appreciated. Nonetheless, some prospects have points with rust resistance and differing opinions on edge retention.
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13 reviews for Kai PRO 9″ Bread Knife, Hand Sharpened Serrated Knife, Japanese AUS6M Stainless Metal Blade, Full-Tang POM Deal with, NSF Licensed, Slicing Software for Skilled and House Cooks
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$47.95
D. Richardson –
Seems good for the price…
My initial impression is good but not great. Given the price, good = very good. The blade stock is a little thicker than I hoped for. I didn’t measure it but can do so. The balance on the knife is couple of inches forward of the handle, which is not ideal for me. Not terrible, but I’d like it back more toward the handle. The grind on the blade looks excellent. I could do without the faux hammering on the top half of the blade, but I’m sure most people think it looks cool. It won’t hurt anything.The steel is not great, but I knew this going into the purchase. For the price, a big piece of AUS-6 does not seem unreasonable. Given that I’ll use this knife only a few times a year the steel is fine. Again, given the price it seems quite good.Sharpness was fine. I cut printer paper easily and cleanly and newsprint if i try hard (this requires more sharpness). This is not bad for a factory edge and certainly sharp enough to cut some protein. The first thing I did was sharpen it. As expected it takes an edge quickly and fairly easily. No issues at all. And it’s sharper now.The handle is small and simple. It works surprisingly well. I’ll know more when I go to cut meat for 20 people. I suspect it’s going to slice very well.I would like to see KAI: 1. Thin the stock a little more, and taper it slightly more toward the tip. 2. Taper the tang in the handle wider toward the back. 3. Maybe make the handle a little longer.These three things would make for a nicer handling knife and get the balance back toward toward the handle. Of course, doing these things probably also makes this as $120 knife rather than a $70 knife. Considering the cost this looks like a very nice knife. Just set your expectations accordingly if you’re a knife snob.Update: used this knife to make about 40 prime rib cuts. It works perfectly fine. For the money it’s a nice knife. As I mentioned above I would prefer something with different balance, but it cuts fine. It was nice to have a longer knife for making cuts in big piece of meat.
Jeff –
Good knives for the money
For the money these are good knives. I give it 5 stars based on the quality for the money. Pretty sharp out of the box and a comfortable handle although I find it a little on the small side but for me it’s not a big issue. If you have very large hands you may want to look at something else. Not the best quality steel and it requires frequent sharpening but it’s on par with everything else in it’s price range. However, it does sharpen very easily and I would recommend getting the KAI 3 stage sharpener to keep these really sharp.
John K –
Cuts Great
Works great on thick crust breads like sourdough. Can do really thin slices.
Charles W. Haynes –
An economical, sharp 6″ utility knife
This straight-bladed utility knife is not made of fancy alloys. The blade is not of forged Damascus-style composition, but comes quite sharp and retains its edge. I have used it for a month and, have not yet had to resharpen it, so am not able to comment on how it will respond to stropping or being touched up with finer stones. The 6-inch length is perfect for: cutting fruit, deboning or thin-slicing chicken or meat, and filleting smaller fish. The handle is well designed — comfy to hold and angled slightly so one does not bang one’s knuckles when dicing — a common problem with smaller or mid-sized knives with straight-edge blades.
James A. –
doesn’t tear bread like most bread knives, slices cleanly.
Endorse without reservation.
Grits –
Works VERY well!
What a great addition to the kitchen! We purchase ribeye primals (the long “ribeye rolls”) to save money and cut them up at home, resulting in 8-9 ribs, and as many as a dozen ribeye steaks. This exceeds the excellent long knife we’ve used in the past. We had a chance to try it out at a relative’s house, and immediately ordered one for ourselves. Well worth the price if you do some of your own butchering.
Rascal –
It’s a good basic knife
It’s a little light, but basically it’s OK. It’s a good knife for the price. My friend has it & likes it, too.
kbrown.cuervo –
Good entry level knife. Should have gotten one of the bigger ones though
Great little knife. Got the 6″ because I wanted a utility with enough cutting board clearance to push cut in a pinch. Now I’m curious about the 8″ as a daily driver. Only gripe is that it’s a little chunkier than id like for a smaller knife, but that’s on me, the dimensions were in the listing. Really like the grip a lot better than the luna. Steel is perky and takes little time to sharpen, but the steel is softer, so keep that in mind when selecting tasks/cutting boards
Elaine Madison –
This knife is exactly what I was looking for
Barb McKay –
Muy afilado, corta en ambos sentidos, no es necesario usar una mano dura.
Andy –
appropriate shape of the blade and good ergonomic.have the same , give to a friend – spend an year to buy again
Stéphane Graind’lair –
Just received and I am disappointed, I was thinking that it was a real Japanese knife but it’s not.The silver finish seam cheap to. Will see in the future if it is durable but beware of false Japanese knife.
Bryden S –
Gets dull a little quicker than I am used to but sharpens easily