KAI knives block Japanese knives WASABI

made in Japan

	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

» home page » see your order

» delivery infos

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.

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