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KAI knives block Japanese knives WASABI



 
 made in Japan made in Japan en stock !

KAI WASABI Black 8 japanese knives Block 6799
Santoku 6716S + Nakiri 6716N + Chef 6720C + Peeler 6710P
+ Utility 6715U + Deba 6710D + YANAGIBA 6724Y + Deba 6715D

436.5 EUR  

Infos currencies : +/- 2863FRF, 17608BEF, 655USD
Export out of UE (min.200EURexcl.VAT) : 360.74EUR, +/- 541USD


    
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Information:
KAI WASABI Black 8 japanese knives Block 6799
Santoku 6716S + Nakiri 6716N + Chef 6720C + Peeler 6710P
+ Utility 6715U + Deba 6710D + YANAGIBA 6724Y + Deba 6715D
This japanese knives block is made from solid oak wood an can be dismounted for a perfect hygiene.
Kai Wasabi Like a traditional Samurai sword the distinguishing feature of the Wasabi series is the single-edged blade: the result is a high cutting performance. Developed in Japan and with a stainless steel, satin-finished blade, these knives add some unmistakably Far Eastern flair to the kitchen.
The Wasabi range has been equipped with a handle whose special combination of powdered bamboo and polypropylene offers the highest possible hygienic properties – not least because of the bamboo’s anti-bacterial effect. These knives are therefore well suited for professional use.
The SANTOKU-BUNKA knife:
¤ the traditional Japanese utility knife
¤ best suited for cutting all ingredients
¤ preferably for the cutting of meat
¤ similar to the chef’s knife
¤ Attention:
NEVER use a Santoku knife for chopping bones and fish bones !
 
Only the DEBA knife is suitable for this work.
» All the SANTOKU knives
The DEBA knife:
¤ the traditional Japanese cleaver
¤ Sturdy and heavy knife with a broad and heavy blade
¤ the blade’s front part is mainly used for filleting fish
¤ the blade’s back end is heavier and mainly used to part bones and fishbone
» All the DEBA knives
The NAKIRI-USUBA-KAMAGATA knives:
¤ the traditional Japanese vegetable knife
¤ best suited for cutting all sorts of vegetables
¤ despite its shape not suitable for chopping bones
¤ Attention:
NEVER use a Nakiri knife for chopping bones and fish bones !
 
Only the DEBA knife is suitable for this work.
» All the NAKIRI-USUBA-KAMAGATA knives
The YANAGIBA-SASHIMI-SUSHI knife:
¤ the traditional Japanese slicing knife
¤ to delicately slice fish and meat
¤ the long slim blade is best suited for cutting wafer-thin slices and especially for sushis and sashimis
¤ it is suitable for filleting of fish but also for cutting cakes
¤ the knife guarantees a skilful but above all straight and clean cut
¤ the length and shape of the blade allows for a long, stretching cut
» All the YANAGIBA-SASHIMI-SUSHI knives

**** PROMOTION - KAI knives block Japanese knives - PROMOTION ****

 made in Europe made in Europe en stock !

KAI WASABI oak Block 6600BN for 8 japanese knives
::::: 114 EUR  

Infos currencies : +/- 748FRF, 4599BEF, 171USD

    
» home page   » see your order » delivery infos



 

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