SAMURA "KAIJU" 3-piece knife set (SKJ-0220B). Like the giant monsters of Japanese myth that share their name, the KAIJU series is a collection of mighty beasts, designed to tackle the most legendary cutting challenges. A practical set including:
- Professional chef's knife, cm 21
- Professional utility knife, 15 cm
- Professional small cutting knife, 7.8 cm.
- AUS-8 blade
- Handle - Pakka
- Hardness (HRC): 58-59
SAMURA KAIJU is a series of modern kitchen knives made of forged steel, with a polished blade and a coating with a "moonscape" effect. The high chromium content provides additional protection against corrosion. A handle made of high-quality Pakka wood, a classic geometric shape and an exceptional degree of sharpness - these are the elements of a truly attractive and effective product, suitable for any stylish 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.
