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KOI KANTEGA ceramic slicing knifeThe koi fish is the Asian symbol of love and friendship.
The sharp and versatile Kantega Koi 6” slicing knife has all the attributes to make it your best friend in your kitchen.  
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 Slicing Knife:
¤ Suitable to slice finely the meat: ham, beef carpaccio, ... ¤ Also suitable for fish: sushis, sashimis, ... ¤ Like Yanagiba/Sashimi knife but with a symetric blade. » All the SLICING knives » TAKESHI SAJI Japanese knives » KATSUSHIGE ANRYU Japanese knives » YU KUROSAKI Japanese knives » MASAKAGE Kumo Japanese knives (Katsushige Anryu) » MASAKAGE Yuki Japanese knives (Hiroshi Kato) » TERUYASU FUJIWARA DENKA Japanese knives » SHIGEKI TANAKA Japanese knives » KATSUHIRO - SHIGEKI TANAKA Japanese knives » SINGLE EDGED Japanese knives » MCUSTA kitchen Japanese Hochos » MCUSTA pocket Japanese knives » KIWAMI Japanese knives » WAHOO Japanese knives » Kai Shun Classic Japanese knives » Kai Shun GOLD Japanese knives » Kai Shun PRO SHO Japanese knives » Kai Shun PRO Japanese knives » Kai Shun KAJI Japanese knives » Kai Shun PREMIER Japanese knives » Kai Red Seki Magoroku Japanese knives » Kai Black Wasabi Japanese knives » SUIMON Suminagashi Japanese knives » KASUMI Japanese knives See also » Video: How to sharp japanese knives
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