Japanese knives : Kai Shun DM0718, Professional Quality Scalloped SANTOKU Japanese Knife

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1 Couteau Japonais > Kai Shun DM0718, Professional Quality Scalloped SANTOKU Japanese Knife

Kai Shun DM0718
Professional Quality Scalloped SANTOKU Japanese Knife

Kai Shun DM0718

PROMOTION - Kai Shun DM0718 - PROMOTION

made in Japan

	KAI japanese knives - SHUN series - SANTOKU knife - Scalloped damascus steel blade ::::: 144 EUR blade 6,5" (16,25cm) - handle 12.2cm Infos currencies : +/- 945FRF, 5809BEF, 216USD

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Suggests for this knife:

Magnetic Blade Guard Sheath KAI CK-S-M-L for maximum S:48x170mm M:60x240mm L:60x320mm blades (45 EUR)

Information:
KAI japanese knives - SHUN series - SANTOKU knife - Scalloped damascus steel blade

This Scalloped Santoku Knife features the look and benefits of Damascus steel, yet without its rusting problems.
The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.

The Shun Classic chef's knife series is one of the world's most extensive knife series made of damask steel. It is well received among the cooking elite and ambitious hobby chefs.
Shun professional chef’s knives are made from a newly developed stainless damask steel with 32 layers. The inner layer is made from V-gold-10 steel. This steel is highly resistant to corrosion, extremely hard (61±1 HRC, 1.0% Carbon, 1.5% Cobalt, Chromium, Manganese, Molybdenum, Silicon and Vanadium) and the reason for the blade being incomparably and lastingly sharp.
Ebony-black PakkaWood® handles specifically designed for premium applications, stainless-steel bolsters and end caps. Dishwasher safe.

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.

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