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KAI Professional 7 inch Asian Utility Knife

KAI Professional 7 inch Asian Utility Knife


Item Code: M-115486
Sugg. Price: $75 $59.95

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Whether you need a knife for chopping the most dense vegetables, or making thin slices of meat, the Kai Professional 7 inch Asian Utility Knife is capable of it all. In fact, every part of this multi-tasking blade can be used. Its sharp tip can be used to peel ginger, while its long, straight edge is great for portioning meat. Use the flat sides to smash a garlic clove, or use the back to tenderize meat. With so many ways to use the blade, you'll often find yourself choosing this versatile knife. Each KAI Professional knife has a high-carbon stainless-steel blade that is mirror-polished and finished with unique hammered detail. Superior cutlery design at an affordable price.

Features of the KAI Professional 7 inch Asian Utility Knife:
  • Japanese AUS6M high-carbon stainless-steel blade is hand-sharpened on a whetstone and holds a super-sharp edge.
  • Traditional Japanese hammered finish helps release food more easily.
  • Mirror polishing with graze-finish edge increases stain and corrosion resistance.
  • Wider blade helps minimize effort and keeps fingers away from cutting surface.
  • 16° cutting edge is razor-sharp and more precise than standard Western-style knives.
  • Built to stand up to the rigors of commercial use.
  • NSF Certified

  • Blade length: 7 inches.
  • Steel: Imported high carbon, Japanese AUS6M.
  • Hand-sharpened 16°double-bevel blade (32° comprehensive).
  • Riveted POM handle, full-tang construction.
  • Limited Lifetime Warranty
  • Crafted in China


MFPN: KI-HT7077
Brand: KAI
  • MetroKitchen.com recommends washing your knives by hand and immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your KAI knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
  • Limited lifetime warranty from KAI with normal use and proper care.
  • Hand crafted in China

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