BOKASHI KASAI SLICING KNIFE REVIEW

BOKASHI is a lesser known brand in the knife-carving industry. But it’s starting to gain attention from all across the world. And for all the right reasons. With each blade handcrafted in Japan and assembled in China, their knives are undoubtedly of high standard. 

And their Kasai Steel Slicing Knife is no different. It comes from a series of multi-purpose knives that use high-carbon steel matched with durable pakkawood. It’s a product line that puts together excellent craftsmanship with the finest materials in stock. 

This knife is crafted to have a fine point, for smooth slicing through meat. And it will maintain its edge longer than its counterparts. 

But is it really as good as it seems? And where should you be using this knife? We answer all your questions and more in our BOKASHI Kasai Knife review. 

BOKASHI Kasai Steel Slicing Knife Features 

For a quick rundown, here are the main features of the BOKASHI Kasai summarized:

• Forged from high-carbon vanadium stainless steel.
• Wide bolster for ultimate balance.
• 8.6” long blade for julienning and slicing.
• Made using Japanese blacksmith techniques.
• Non-stick scorching pattern on the blade.
• Dense material holds an edge for longer.
• Does not require frequent honing.
• Pakkawood full tang black handle.
• Comes with its own knife case.
• Does not bend or flex much. 

Design Features and Material Choice

Size and Weight: 

The BOKASHI Kasai is a long 8.6” slicing knife great for professional chefs and home cooks. It’s long and narrow, with a small heel and a larger bolster. Its wide and narrow blade makes it a great knife for carving thinner, more precise slices. It weighs a total of 1.1 pounds, with more weight being concentrated at the handle than the steel blade.

Design:

BOKASHI takes on a more generic design. The blade is long and solid and features a very small heel. The lack of a bigger size is due to the fact that this is a slicing knife. You can’t use it like a regular chef’s knife for rapidly dicing through food. Use this knife for cutting through meat and carving vegetables. 

One noticeable feature of the BOKASHI is its long bolster. The bolster is the metal part of the knife that slightly extends into the handle. This section of metal adds a substantial amount of weight to where you’re holding the knife from. And it makes handling the knife a lot easier. Therefore, BOKASHI is such a well-balanced and comfortable to use knife. 

In fact, the BOKASHI is actually constructed as a full tang blade. What this means is that the metal of the blade runs through the handle all the way to the end. This not only provides the handle with a solid core but also allows for equal distribution of weight. A longer blade will be heavier. 

Additionally, the lengthy blade gives you more space to cut your food and is essential for longer cuts. For instance, if you want to “julienne” vegetables, the BOKASHI allows for a more cutting space. A longer blade means a weightier knife, so the even weight distribution is a good thing to have. 

Material Choice:

BOKASHI’s Kasai knife uses high-carbon stainless steel for its blade. While the use of steel is of no interest (most knives use steel), the high carbon content is. A stainless steel knife rich in carbon will be termed as a “hard” knife. To put it simply, the blade is inflexible and allows for finer, more controlled cuts. 

For professional chefs, this also means that the knife will suffer lesser damage from impacts, such as dropping and aggressive use. The edge of the blade has been refined to a point that it can be honed and sharpened multiple times before giving in. 

As for the handle, it’s a generic pakkawood model. If you don’t already know, pakkawood is the most common type of knife handle. It’s preferred mainly for how well it puts up against daily use, and how it’s more water-repellant than other counterparts.  

Sharpening and Maintenance:

Like we stated earlier, the blade edge has been made to be honed with no resistance. Stainless steel is generally very easy to clean. A few simple wipes should do the trick. The handle is water-resistant, so it won’t soak up as much water as other knives do. 

The dense carbon-rich construction of the knife also makes it a great commercial knife. The harder blade will require lesser sharpening, and you’ll be able to reuse it time and time again with no difficulty. 

There’s a graceful, scorching pattern on the blade of the knife that actually serves a purpose. It discourages items from sticking to the surface, allowing for a much more convenient cutting experience. 

Handling Comfort:

Handling the BOKASHI Kasai knife is a lot easier than you’d expect. It only weighs 1.1 pounds, and the “full tang” or wide bolster design makes for better weight distribution. So, the knife stays conformably grasped in your hands. 

The handle may feel a bit discomforting at times though, mainly due to its uneven design. The wood doesn’t seem to be flush with the rivets, so the transition may not feel smooth. Also, since the bolster is wider, your fingers might slip on the steel. 

Final Impressions and Alternatives

Recommended Use:

If you were to ask us, we’d recommend it for expert chefs who either cook for the art or monetary gain. If you work in a restaurant, you might not be allowed to bring your knives in, so be sure to double check before you buy it. For home cooks who are just starting, we’d suggest something cheaper, one that’s not so premium-quality.

As for what you should cut with it, you can use it for just about anything. Be warned of the lower heel, however, as it will take a toll on your knuckles. Try only using it for slicing food instead of dicing it. The low heel doesn’t make it out to be a comfortable chef’s knife for dicing.

Alternatives:

If you do want a chef’s knife, the Kasai Series has its own BOKASHI Kasai Chef Knife. It looks almost the same as this Slicing Knife, but has a larger heel, akin to similar chef’s knives. It’s a great tool for rapidly dicing vegetables and greens. 

And if you want to try a different brand, take a look at the KONOLL 8” Carving Knife. It’s a highly versatile knife that can be used to cut through meat and vegetables. And has a similar construction to the BOKASHI Slicing Knife. 

Roundup:

All in all, the BOKASHI Kasai Steel Knife is an excellent choice for professional chefs and restaurants. It uses a denser blade that not only ensures durability but also inflexibility and lesser maintenance. It has a beautiful scorching pattern with the trademark BOKASHI logo. And the two extremes of the knife are perfectly balanced.

To round things up, the BOKASHI Kasai is a good choice for professional chefs looking for a faster way to slice through food. It can be used to slice through vegetables and meat, make clean cuts, and can double as a carving knife.