The Kai Wasabi Black #WBS1010 is part of the Kitchen knife
test program at Consumer Reports. In our lab tests, Kitchen knife
models like the Wasabi Black #WBS1010 are rated on multiple criteria, such as those listed below.
Cutting performance: Based on food-cutting tests using the chef's, slicing, utility, paring, and santoku (when available) knives.
Handle comfort: Panelists (hand sizes from small to large) judged the chef's knife on how comfortable that knife felt in their hands.
Handle balance: Panelists (hand sizes from small to large) judged the chef's knife on how well balanced that knife felt in their hands.
Blade type<p>Manufacturing process used to make the blade.</p><p><b>Stamped</b> or <b>forged</b>: Forged knives are created by a process in which a single piece of molten steel is cut and beaten into the desired shape. Stamped knives are created by a cookie-cutter-type machine and are usually the same thickness throughout, except at the cutting edge.</p>.
Prone to corrosion
Prone to corrosionThe knife is more susceptible to rust if knife is left soiled and/or wet for prolonged periods.
HeavyKnives are weighed and judged to be heavy or not.
BulkyPanelists judge how bulky the handle is.
Set sizeSmallest set available with the four or five knives we tested. In some cases, sets held less than five pieces. For these sets, we bought the missing knives as open stock.
Knives missing from set
Knives missing from setIndicates which of the mainstay knives (chef, paring, slicer, utility, santoku) aren't in the set tested. Usually, these knives are available separately.
WarrantyThe type and term of the warranty under which the knives are covered.