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Japanese cutlery:
CRANE KANTEGA ceramic knife
SANTOKU japanese style
In Asia, cranes represent longevity and immortality.
The Kantega Crane 5” Santoku knife also has a hard ceramic blade, which withstands the test of time.
 
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blade 5"-13cm
Infos currencies : +/- 297FRF, 1829BEF, 68USD
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Information:
CRANE - KANTEGA Santoku ceramic knife with 5” black ceramic blade
This ceramic cooking knife with black ceramic blade is a Santoku japanese style knife (suitable for dishwasher).WARNING: Ceramic blades knives are very fragile (very hard and therefore brittle), handle with great care ! Use a bamboo cutting board or other wooden variety. |
Kantega offers a complete range of high-quality
lightweight ceramic knives. Their ergonomic soft
touch grip allows for greater feel and comfort.
Even after prolonged use, Kantega ceramic knives
will retain their razor-sharp edges – up to ten times
longer than a traditional metal knife.
The blades are made from zirconia, a very hard
form of ceramic, and are thus chemically inert,
very dense and rust-free. This means that Kantega
ceramic knives are hygienic and prevent odours
from spreading from one food item to another. A
quick rinse under hot water is all it takes to clean
your Kantega ceramic knife.
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The Kantega ceramic knives are ideally suited for
all your slicing and paring needs, especially for
boneless meats, fruits and vegetables. Do not
use ceramic knives to chop or cut through frozen
foods, bones or any other hard material as the
zirconia blade could chip. Therefore, also use a
soft wooden or plastic chopping board and avoid
using the ceramic knife on any hard surface such
as granite, marble or plates. To avoid chipping or
breaking, do not let the ceramic knives drop to
the floor.
Care:
Kantega ceramic knives are dishwasher safe,
but be sure the ceramic knife does not come
into contact with other hard items. However, we
recommend that you handwash the blade with
liquid soap as this will prolong its edge’s sharpness.
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
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