Wasabi knives are styled in the traditional single-bevel design preferred by Japanese chefs. The broad half-inch bevel on just one side allows the knife to be sharpened on a whetstone to achieve the exact angle and sharpness needed for the uniform slices required in Japanese cuisine. Moreover, the back of each Wasabi blade features a long concave hollow that helps release food quickly, in the same manner as the multiple front hollows on a santoku knife. Adding to the traditional look are the bead-blasted surface of the blade (which is then stamped with both the English word "Wasabi" and the corresponding Japanese characters), and the bamboo-look handle, which for hygienic reasons today is made of polypropylene blended with pulverized bamboo. An antibacterial agent is added for good measure. Made in Japan of high-carbon stainless steel, the knives are dishwasher-safe but are best cared for when washed and dried by hand. Wasabi cutlery is covered by a limited lifetime warranty.
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