Flagship Product · Original Invention · IP Protected
Kappa Kanpeki v2
The original chef-invented knife attachment. It makes cucumber prep three times faster and gives you the same thin, even sheet from the first cut to the last. 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 hold the guides on any kitchen knife with a blade 10 cm or longer. 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
→
15min
With Kappa Kanpeki
Compatible with
Most knives. Most cylindrical vegetables.
The only requirement is a blade at least 10 cm long: room for a 7.5 cm piece of cucumber with a guide on each side. That covers almost every chef's knife, santoku and Japanese vegetable knife. A blade face 2.5 cm tall gives the magnets full grip, and lower blades still work. Not sure about yours? Email us a photo.
✓
Cucumber - long sheets, stacked and cut into sticks for kappa maki
✓
Daikon - very thin sheets, sliced into tsuma threads for sashimi
✓
Apple, potato, zucchini, eggplant - anything firm and cylindrical
✓
Any kitchen knife with a blade 10 cm or longer - 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 kitchen knife with a blade 10 cm or longer, Japanese or Western. That leaves room for a 7.5 cm piece of cucumber with a guide on each side. A blade face 2.5 cm tall gives the magnets full grip, and lower blades still work. Not sure? Email us a photo 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 Kappa Kanpeki name, registered EU Community Design on the appearance, and EU and US trademarks 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 epoxy-coated magnets are glued into moulded channels and covered with a thin film. 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.
2,500 sold and counting. Free EU shipping over 2.000 Kč. Direct from the inventor.
