Professional chef's kitchen knife, 20 cm. SAMURA BAMBOO (SBA-0085)
- With its wide and massive blade that tapers towards the tip, this knife is ideal for handling and very effective for cutting and chopping.
- The blade is made of single-layer steel with a hardness of 59 HRC, it is chemically neutral and resistant to corrosion.
- Polished ergonomic handle with a unique anti-slip shape.
- Total length of the knife is 32 cm, blade length is 20 cm, weight 113 g.
- The knives from the BAMBOO series are distinguished by an all-metal body made of hot-forged AUS-8 stainless steel and a super-ergonomic handle resembling the shape of a bamboo stick. This makes the body extremely light and suitable for universal use. The series includes a set of knives necessary for any sophisticated professional or home kitchen.
INSTRUCTIONS FOR USE OF SAMURA KNIVES
- Rinse the knives with hot water and wipe them dry.
- Only use the knives on wooden or plastic cutting boards, never use them on glass boards (any steel blades can easily become dulled by the glass).
- Never leave the knives in the sink for a long time, as this can lead to a deterioration in the quality of both the handle and the blade of the knife.
- We recommend that you clean the knives by hand, using non-abrasive materials and wiping them dry. Using a dishwasher is not recommended.
- Handle the knives with care: dropping ceramic knives on a hard surface (such as kitchen tiles, marble, etc.) can cause the knife to break or even split.
- Minor chipping of the cutting edge of SAMURA ceramic knives during the first few months is acceptable and does not affect the cutting ability of the knives.
- Store the knives in a silicone-filled knife holder or other type of knife holder. Make sure that the blades do not come into contact with any metal objects.
- When cutting products with bones (meat, chicken, etc.), it is recommended to use a SAMURA cleaver. When cutting frozen foods, it is recommended to use a double-sided knife with a serrated blade SAMURA - the use of other types of knives may damage the knife. Do not use ceramic knives for cutting frozen foods, products with bones, pineapples, hard cheese and dry sausages
