Make sure you use the same number of strokes on both sides. For knives with a natural wood handle, make sure that they do not stay in the water for too long. Rinse knife and whetstone carefully with hot water. The Santoku is the traditional Japanese shape for a utility knife, comparable to the European chef's knife. Length and shape of the cutting edge allow for a long, pulling cutting movement., IV. The knife stands out with its ergonomically designed handle. Easy care and durability: The water-resistant handle of the knife prevents dirt from penetrating and facilitates cleaning. When storing the knives, make sure that the blade never comes into contact with other metallic objects. Discover the KAI Wasabi Black Utility Knife with a 15 cm blade made from high-quality 6A/1K6 stainless steel. After each use of the knives, make sure that the knives are rinsed immediately after use and dried with a soft cloth. Repeat this process until a fine burr is felt., c. An indispensable tool that makes food preparation efficient and enjoyable. Place one side of the blade on the sharpening stone., b. The blade can be damaged when cutting bones, frozen foods or similar hard objects. Since its founding in 1908 in Seki, Japan, KAI has evolved into a global company, embedding quality and precision in every knife. Store the knives either in a knife block, a wooden drawer insert, on a magnetic wall board or in a wooden sheath with the Japanese blade shapes., Single-sided ground blades., a. 1/10 as often as you cut the knife on the opposite side., d. It is also important that the angle is always maintained so that a symmetrically ground blade is created., d. The knife guarantees an ornate - but above all clean, smooth cut. Pull the knife over the sharpening stone at an angle of 45° by moving the blade back and away from the body with light pressure. For your own protection, always wipe the knife from the back of the blade with a dish cloth or towel. Wasabi Black Wasabi Black - Polished Blade, Black Handle: Designed in Japan, the knives, with a rust-proof polished stainless steel blade with 58±1 HRC hardness, give your kitchen a distinctive Far Eastern flair. Even aggressive substances such as lemon juice should be rinsed immediately after use. Black handle Rust-proof polished stainless steel blade., Far Eastern flair., Polished blade The Deba is traditionally used as a Japanese hatchet. Turn the knife and continue grinding the other side of the blade as described above. Care instructions: Kai knives need some care, so that you can enjoy the knife and sharpness permanently. Buy Kai Shun Wasabi kitchen knives at ✓ We test every Kai Wasabi knife ourselves ✓ Sharpest price ✓ Top quality ✓ Shop online now The perfect combination of traditional Japanese craftsmanship and modern design, ensuring long-lasting sharpness and precision with a Rockwell hardness of 58 (±1) HRC. Rockingham Forge Knives KAI Wasabi Black Utility Knife 6710P Black Handle Kitchen Knife Repeat this process until a fine burr is felt., c., Turn the knife. Now place the hollow ground blade side flat on the whetstone and continue grinding - but only approx. Despite its hatchet shape, it is not suitable for cutting bones., III. So you can avoid damaging the cutting edge. DEBA Deba means: protruding blade. Thanks to the narrow, long blade, the knife is particularly suitable for wafer-thin cuts, which are specially used in sushi and sashimi kitchen. The KAI Wasabi Black utility knife is a must-have for any kitchen. In this way, sufficient cooling at the knife edge is ensured., a. When cutting, always make sure that the blade does not hit hard materials. Kai 6716N 165mm Nakiri - Black Wasabi Nakiri means: Vegetable Cutter The Nakiri blade shape is a traditional Japanese vegetable knife, which is mainly used for cutting all types of vegetables. For over 115 years, KAI has represented fine Japanese craftsmanship, blending the tradition of Samurai forging with modern techniques. Oil the handle with a little neutral vegetable oil from time to time. KAI Wasabi 6-inch Utility Kitchen knife feature traditional Japanese knife blade shapes along with a selection of Western style knife shapes for any job The front part of the blade is mainly used for filleting fish.
