Flagship Product · Original Invention · IP Protected
Kappa Kanpeki v2
The original chef-invented knife attachment that turns 45 minutes of cucumber prep into 8. Paper-thin sheets, every time. No special technique required.
Katsuramuki takes years to learn. And it's where most chefs cut themselves.
Katsuramuki - the Japanese technique of peeling cucumber or daikon into a single, paper-thin continuous sheet - is one of the most fundamental skills in a sushi kitchen. It's also one of the most punishing.
Apprentices spend the first year of their training practising on cheap vegetables. Most kitchens lose hours every shift to it. Every chef has the scar.
How it works
Two guides. One knife. Paper-thin sheets.
The Kappa Kanpeki clips magnetically to your knife and sets a fixed depth. You roll the vegetable into the knife - it does the rest.
1
Select your thickness
1mm for paper-thin tsuma, 2mm for perfect cucumbers, 3mm for crisp takuan. Swap guides in seconds.
2
Clip on your knife
The neodymium magnets snap onto any blade between 40 and 60mm wide. Japanese, Western, or anything in between. No clamps, no tools, no fuss.
3
Roll into the knife
Hold the knife steady, set the vegetable against the guide, and roll it into the blade in one smooth motion. The guide sets the depth - your hands stay still. One unbroken sheet, every time.
30 cucumbers · same chef
45min
By hand · katsuramuki
→
8min
With Kappa Kanpeki
Compatible with
Most knives. Most cylindrical vegetables.
The only requirement is the blade width: anywhere between 40 and 60mm and the magnets clip on. That covers most Japanese single-bevels (Usuba, Yanagiba, Sashimi) and a wide range of Western chef knives too. Not sure about yours? Email us a photo.
✓
Cucumber - translucent sheets for sushi rolls and tsuma
✓
Daikon - paper-thin oroshi or thicker maki sheets
✓
Apple, potato, zucchini, eggplant - anything firm and cylindrical
✓
Any knife with a 40-60mm blade width - Japanese, Western, or hybrid
✓
Food-safe ABS body · neodymium magnets · made for working kitchens
Two ways to start
Pick the right kit for your kitchen.
Already own a knife you trust? Start with the Full Set. New to Japanese tools? The Knife System has everything in one bundle.
Most popular
Kappa Kanpeki v2 - Full Set
Three guide sizes (1mm, 2mm, 3mm) plus carrying case. For chefs who already have a knife they trust.
The KK fits any knife with a blade width between 40 and 60mm. That covers most Japanese single-bevels (Usuba, Yanagiba, Sashimi) and many Western chef knives. The only thing that matters is the width, not where the knife is from. If your blade is outside that range, email us before ordering.
Hand-wash only. The neodymium magnets and ABS body don't tolerate dishwasher heat or aggressive detergents well. A quick rinse and wipe is all it needs.
Yes - that was the design goal. The guide sets the depth, so you don't need years of katsuramuki training. If you can pull a knife in a straight line, you can produce paper-thin sheets.
Yes. The Kappa Kanpeki is an original invention by Smart Sushi Chef, protected across the EU and US - registered EU trademark on the name, registered EU Community Design on the appearance, and US trademark on the Smart Sushi Chef name. There are knockoffs of v1 - only Smart Sushi Chef and our licensed retailers sell the genuine v2.
With normal use, indefinitely. The magnets are sealed inside the ABS body. We've had v1 units in working restaurant kitchens since 2022 still going strong. If yours has any defect, contact us - we replace them.
We work directly with restaurants and culinary schools. Volume pricing, Net 30, and dedicated catalogues are all available - see our B2B page or email sales@smartsushichef.com.
Built for working chefs. Made for your kitchen.
Two-thousand and counting. Free EU shipping over €80. Direct from the inventor.
