Get the most out of your Kappa Kanpeki.
Match the wedge to the vegetable
The 1mm wedge is for translucent cucumber sheets. The 2mm is for tsuma. The 3mm is for thicker daikon sheets and oroshi. Pick the wedge first - then start cutting.
Knife width 40 to 60 mm
The Kappa Kanpeki is designed for Japanese single-bevel blades like Usuba, Yanagiba, and Sashimi knives. Western chef knives between 40 and 60 mm wide also work. Outside that range, the magnets won't seat properly.
Hand-wash only
Warm water, mild soap, dry thoroughly. The dishwasher's heat and aggressive detergents wear down the magnets and the ABS body over time. A 30-second rinse after every use is all it needs.
Pull, don't saw
Set the vegetable on a board, place the wedge on top, and draw the knife smoothly across in one motion. Sawing produces uneven sheets - a single steady pull gives the paper-thin result.
Use a sharp knife
The Kappa Kanpeki sets the depth, but the knife does the cutting. A sharp blade gives clean sheets every time. A dull blade tears the vegetable. Keep your knife maintained.
Stage the wedges
If you're prepping for service, lay all three wedges out before you start. Swapping mid-prep takes seconds and lets you move from cucumber to daikon to oroshi without breaking flow.
If a magnet falls out, we replace it free.
We're aware that the magnets in some early Kappa Kanpeki v2 units can come loose. It's a manufacturing issue we're actively engineering against - and we'd rather replace your guides than have you lose faith in the product.
- Your order number
- A photo of the affected guide(s)
- Your shipping address
If you've made something with your Kappa Kanpeki you're proud of - tag @smartsushichef on Instagram. We repost the best ones.