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KAI Yanagiba Shun Pro Sho black
CHF 339.00Color: black
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Description
- -Article number: BP1327293900
- -Shun Pro Sho
- -The blade of the knife is made of corrosion-resistant A 10 steel with a hardness of 61 (±1) HRC. The cutting edge is ground to 45° on one side to ensure exceptional sharpness and extreme precision. The flat side of the blade is hollow ground to create an air cushion between it and the material being cut. Combined with a high and flat cutting edge, this minimises friction and guarantees optimum cutting results. The black pakkawood handle looks very elegant and fits comfortably in the hand. Its traditional Japanese chestnut shape provides a secure and comfortable grip when cutting. The continuous tang ensures stability and balance. High-quality resins added to the wood make the material particularly resilient and moisture-resistant.
- -Cook
- -with design
- -Made in Japan
Care
- -Cleaning
Rinse the knives with hot water before using them for the first time. Protect your knives by cleaning them immediately after use (with mild washing-up liquid). Then rinse the blade with clean water and dry it carefully with a soft cloth. You should rinse your knives immediately after cutting acidic foods in particular. For your own protection, always wipe the knives from the back of the blade to the cutting edge with a soft dishcloth or towel.
Under no circumstances should knives be put in the dishwasher. Always wash knives by hand to protect the material and maintain their sharpness for longer.
Sharpening & care
Take care not to leave knives with a natural wood handle in water for too long. For special care, oil the handles and blades of your knives from time to time with neutral vegetable or camellia oil.
It is also advisable to sharpen the knives professionally from time to time to eliminate signs of wear on the cutting edge and ensure lasting sharpness.
Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From traditional whetstones to a complete electric system, our range offers the right tool for each of our knives. Storage When storing the knives, make sure that the cutting edge does not come into contact with other metal objects. This can prevent damage to the blade.
It is best to store the knives in a knife block, in a wooden drawer insert, on a wooden magnetic strip or in a blade guard in the drawer.
Material
- -Main material: Steel, Pakka wood
KAI
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