{"id":268944,"date":"2021-08-17T09:44:21","date_gmt":"2021-08-17T07:44:21","guid":{"rendered":"https:\/\/www.cuchillalia.com\/producto\/kai-single-bevel-japanese-knife-sharpener-ap-0162\/"},"modified":"2026-07-21T17:10:52","modified_gmt":"2026-07-21T15:10:52","slug":"kai-single-bevel-japanese-knife-sharpener-ap-0162","status":"publish","type":"product","link":"https:\/\/www.cuchillalia.com\/en\/product\/kai-single-bevel-japanese-knife-sharpener-ap-0162\/","title":{"rendered":"KAI Single-Bevel Japanese Knife Sharpener AP-0162"},"content":{"rendered":"

The KAI single-bevel sharpener<\/strong> AP-0162 is the specialist tool you need to keep your traditional Japanese knives in perfect condition. Conventional sharpeners do not work on single-bevel knives, which makes this KAI AP-0162 sharpener<\/strong> \u2014 designed specifically by the premium Seki Magoroku brand for the Japanese culinary tradition \u2014 essential.<\/p>\n

This yanagiba, deba and usuba sharpener<\/strong> combines Japanese precision with modern practicality. Its three-stage system uses high-quality diamond and ceramic abrasives, perfect for maintaining the asymmetric edge characteristic of traditional Japanese knives without compromising their unique geometry.<\/p>\n

Why choose the KAI single-bevel sharpener?<\/h2>\n

Specialisation is key when you work with authentic Japanese knives. This Seki Magoroku single-bevel sharpener<\/strong> understands the specific geometry of yanagiba knives for sashimi, deba for fish and usuba for vegetables. Its design respects the traditional 16-degree angle and the fundamental asymmetry of these hand-crafted knives.<\/p>\n

Its compact, elegant construction includes a retractable transparent cover<\/strong> that protects the abrasives from dust and dirt. This not only keeps the tool clean but also makes it easy to carry and store in any kitchen.<\/p>\n

Japanese specialisation for traditional knives<\/h3>\n

The KAI single-bevel sharpener<\/strong> is essential for anyone who owns authentic single-bevel Japanese knives. It is not suitable for badly damaged or chipped edges, but it is perfect for the regular maintenance these specialist knives require.<\/p>\n

Ideal for professional kitchens specialising in Japanese cuisine and enthusiasts who value Japanese culinary tradition. An essential investment to preserve the function and value of your traditional Japanese knives for decades.<\/p>\n

Sharpening technique for single-bevel Japanese knives<\/h3>\n

The sharpening process follows a traditional 3-stage sequence<\/strong> adapted specifically for Japanese knives:<\/p>\n

    \n
  1. Stage 1 – 150-grit ceramic abrasive discs:<\/strong> 3 passes to restore the geometry<\/li>\n
  2. Stage 2 – 270-grit diamond stone:<\/strong> 2 gentle passes to refine the main bevel<\/li>\n
  3. Stage 3 – 1000-grit ceramic rods:<\/strong> 3 delicate passes for the final polish<\/li>\n<\/ol>\n
    \n

    ⚠️ Important<\/h4>\n

    Exclusively for single-bevel Japanese knives (yanagiba, deba, usuba). Not suitable for European double-bevel knives, serrated knives or blades with severe chips. To preserve the Japanese tradition, sharpen with smooth, controlled movements.<\/p>\n<\/div>\n

    Single-Bevel Japanese Knife Sharpener \u2014 specifications<\/h2>\n
    \n
    Commercial name:<\/span>Single-Bevel Japanese Knife Sharpener<\/strong><\/span><\/div>\n
    Manufacturer:<\/span>KAI<\/span><\/div>\n
    Manufacturer reference:<\/span>AP-0162<\/span><\/div>\n
    Handle material:<\/span>Clear plastic<\/span><\/div>\n
    Dimensions:<\/span>14×5.5×5.1 cm<\/span><\/div>\n
    Material:<\/span>Diamond and ceramic plates<\/span><\/div>\n
    Product weight:<\/span>105 g<\/span><\/div>\n
    Packaging:<\/span>Blister<\/span><\/div>\n
    Made in:<\/span>Japan<\/span><\/div>\n
    Barcode (GTIN):<\/span>4901601295566<\/span><\/div>\n<\/div>\n

    Do you have European double-edged knives?<\/h3>\n

    This KAI AP-0162 sharpener<\/strong> is designed exclusively for traditional single-bevel Japanese knives<\/strong>, such as the specialist yanagiba knives<\/strong><\/a> for sashimi, the robust deba knives<\/strong><\/a> for fish, or the precise usuba knives<\/strong><\/a> for vegetables.<\/p>\n

    If you own European double-bevel knives (chef’s, Western santoku, utility), you will need our complementary model:<\/p>\n