Professional vegetable knife, blade length 16.7 cm SAMURA "KAIJU NAKIRI" SKJ-0074B
- Samura Kaiju knives are high-quality kitchen knives that offer classic shapes. They feature handles made of durable composite material Pakkawood (a combination of wood and epoxy resins) and blades made of Japanese AUS-8 stainless steel. The surface coating of the blade with "forged steel" looks very attractive and ensures smooth cutting without food sticking to the knife.
- The handle, made of durable composite material Pakkawood, combines the advantages of wood and composite materials, is moisture resistant and pleasant to the touch.
- The blade, made of a single piece of Japanese AUS-8 stainless steel with a smooth edge, is 16.7 cm long.
- Usage: The Nakiri knife is a traditional Japanese knife and is ideal for fast and precise cutting and chopping.
Specification:
- Blade steel: AUS-8
- Handle: wood
- Total length: 30.2 cm
- Blade length: 16.7 cm
- Blade hardness: 58 HRC
SAMURA KNIVES USAGE INSTRUCTIONS
- 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 knife blade.
- We recommend that you clean the knives by hand, using non-abrasive materials and wiping them dry. Using a dishwasher is not recommended.
- Handle 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 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, poultry, 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.
