The Kai bread knife, in its stainless steel version, embodies culinary excellence with a touch of raw elegance. Designed for connoisseurs, it promises precision and durability, transforming every cut into a precise gesture. This essential tool combines Japanese craftsmanship with contemporary aesthetics to elevate your kitchen.
Washing:
Before the first use of the knives, they must be rinsed with hot water. After each use, make sure to wash them thoroughly (with a mild detergent) and dry them with a soft cloth. They should be rinsed immediately after cutting acidic foods.
For your own safety, always wipe the back of the blade with a towel or cloth. Under no circumstances should the knives be put in the dishwasher. Always rinse the knives by hand to protect the material and maintain the sharpness.
Sharpening & Care:
For all knives with a natural wood handle, make sure they do not stay in water for too long. Occasionally lubricate the handle with a little vegetable oil or neutral camellia oil. It is also recommended to have your knives professionally sharpened from time to time to repair signs of wear on the blade and ensure long-lasting sharpness. Due to the high degree of hardness of our knives, we advise against sharpening them with a steel. Our range of products offers a suitable tool for each of our knives, from the traditional sharpening stone to a completely electric system. For proper use of our sharpening tools, we provide information here.
TDM-1705-No color-No color-3968875
Couteau à pain 9 en inox by KAI.
