![]() ![]() By maintaining them well, the knives retain their quality. Kai knives are designed to last a lifetime. In addition, the knives are sharpened at an angle of 15 degrees, which makes the knives extremely sharp. This makes the knives resistant to corrosion and other external damage. ![]() Kai knives are manufactured from several layers of stainless steel. The knives have won several awards for their design, cutting quality and ergonomics. Characterised by the rock-hard steel, the precision with which the blades are sharpened and the handles that fit perfectly in the hand, Kai knives have become one of the largest knife manufacturers in Asia. The knives are hand-sharpened before they are sold, making each one razor-sharp. The durable pakkawood handle closes completely around the blade, so the handle cannot come loose and is well protected from dirt. Use the knife for cutting both thin and thick slices of ham, but be careful not to use it to cut the hard crust of the ham. It also creates the characteristic semi-glossy pattern that gives the knife its beautiful, classic Japanese appearance. The blade consists of 32 layers of steel, making it highly resistant to corrosion and ensuring that it is and remains sharp. Soak the whetstone for about 20 minutes, set on a damp cloth for stability, and pull the knife’s edge across the whetstone at a 16 degree angle.This Kai Shun Classic Ham Slicer has a 30.5 cm stainless Damascus steel blade with a hardness of 61-62 HRC. ![]()
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