Discover the universal knife 6 from Kai, an essential tool designed to elevate your everyday culinary tasks. Its sharp blade meets an ergonomic handle for a firm and secure grip, embodying the excellence of Japanese precision.
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.
6715U-No color-No color-3617279
Couteau universel 6 en inox by KAI.
