Discover the 5.5 Nakiri knife in stainless steel from Kai, an exceptional tool designed for culinary enthusiasts. Combining performance and refined aesthetics, this knife showcases the unique craftsmanship of the Kai brand to enhance your culinary experience.
Washing:
Before the first use of the knives, they should 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 must be rinsed immediately after cutting acidic foods.
For your own safety, always wipe the knife on 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 for a long time.
Sharpening & Maintenance:
For all knives with a natural wooden handle, make sure they do not remain 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 sharpened by a professional 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 do not recommend sharpening them with a steel. Our product range offers a suitable tool for each of our knives, from traditional sharpening stones to a fully electric system. For proper use of our sharpening tools, we provide information here.
TDM-1742-No color-No color-3617274
Couteau Nakiri 5.5 en inox by KAI.
