KAI Shun Classic nakiri knife with 165 mm long blade.KAI Shun Classic Nakiri Knife - an indispensable of the Japanese cuisine! High quality knife ideal for cutting all types of vegetables. Damascus blade 16.5cm with 32 layers of steel - great sharpness. VGMAX steel core - 61 HRC hardness rating in the Rockwell scale. Ergonomic, D-shaped handle made of pakkawood - elegant design. Made in Japan.KAI has been manufacturing Japanese kitchen knives of outstanding quality and remarkable design since its foundation in 1908. All Kai products are the result of a smart combination between the old Samurai know-how and the latest technology of the cutlery industry. That explains why Kai knives are so popular and highly appreciated by professional and domestic cooks throughout the world. One of Kai's most popular knife ranges is the Shun Classic series. The kitchen knives from this series are characterised for their finde design and their superb quality. If you are a fan of Japanese knives, the Kai Shun Classic knives are perfect for you! Whether you are a professional or a hobby cook, these knives make your food preparations much easier!Inside the Shun Classi series you can find knives of high quality such as the KAI Shun Classic Nakiri Knife. This type of kitchen knife is widely used in Japanese cuisine as it is perfect for cutting all types of vegetables. Its square-shaped blade ressembles that of a meat cleaver, but do not get confused as this and all nakiri knives are not meant to be used with meat.The impressive cutting performance of this knife is guaranteed by its blade of 16.5 centimeters that is built with 32 layers of steel and a VGMAX steel core. The different layers of steel give a beautiful Damascus effect to your knife. Furthermore, the blade has been sharpened by hand, and it reaches a hardness level of 61 HRC in the Rockwell scale.Moreover, the handle is another top-quality feature that contributes to the beauty of this knife. It is made of pakka, which is a material formed from the combination of wood and resin that is known for being super durable and ultra hygienic. Furthermore, the handle has a typical Japanese construction with D-shaped design that adapts perfectly to your hand.Care tips: to preserve the look and quality of this nakiri knife, we recommend you to always wash it by hand and dry it immediately with a soft, dry cloth. In addition, whenever you need to sharpen the blade, make sure to use a whetstone with fine grains to avoid damaging the edge with a coarser material.HIGH QUALITY KITCHEN KNIVESThe blades of Japanese kitchen knives are made of extremely hard and thin metal. This is why they should never be twisted or used to chop hard products, such as icy or bony meats or coconut. In addition, you should not open tin cans with these knives. Pieces can break off the blade.High quality kitchen knives should not be washed in a dishwashing machine. It is recommended that these knives be rinsed and dried up directly after use. After cutting poultry, fish, or garlic, it is wise to use a bit of dishwashing liquid when washing these kitchen knives. Machine dishwashing detergent hardens the water, making the blade go dull. The blade will get dull even if the knife has a separate place in the dishwasher. In addition, the handle is damaged in the dishwasher and the blade can even come off the handle! Knives should be stored in such a manner that the blades cannot get scraped into other metals, which is bound to happen if you keep your kitchen knives in the same drawer with other small kitchen utensils.KAI Kitchen knives are packed in elegant gift boxes.
