Discover the Kai Santoku knife, a precision tool designed for culinary excellence. This knife combines a sleek design with impeccable functionality, reflecting the artisanal craftsmanship of the brand. It is aimed at cooking enthusiasts looking to elevate their culinary experience. Ergonomics and aesthetics meet to provide a tool that is as beautiful as it is effective.
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.
AB-5162-No color-No color-4200456
Couteau Santoku en inox by KAI.
