knives are standard in every kitchen and used for the preparation of various dishes. Although most kitchen work can be done with ordinary knives, there are special areas that can be made properly only with special knives.
to use areas of a Kai Shun Knives mainly include the preparation of various kinds of vegetables. Specifically, this knife is for cutting decorative ornaments made of vegetables used. The blade length is 15 cm, handle length 10.4 cm.
The blade material is made of 32 layers of Damascus steel, which is one of the toughest in the world. The Kai Shun knife has a two-sided ground and the handle material is made of Pakka wood.
The company that produces this particular knife is the so-called KAI group based in Japan. The high quality of its diameter is based on centuries-long tradition of forging samurai swords. The Kaigruppe and branches in Hong Kong, Portland, USA, and even in Solingen, Germany.
In Europe, this company has marketed since 1980 in Solingen from Europe different products from Japan. It was marketed mainly hunting and pocket knives. Only in recent years, the pleasure is in professional cooking and preparing the finest food with professional tools again inflamed.
also has the Japanese or even the Asian cultures across our collection held. Therefore, some Asian companies are subject to gravity in a professional kitchen knife series, what is also described here Kai Shun knives.
Every Shun knife is replaced by special processing of the grain Damascus a unique and distinct character. Thus, each Kai Shun Knives unrivaled single piece, a work of art technology, craftsmanship and great design is to each other.
The Shun Series kitchen knives are the traditional Japanese art and opened the home kitchen with a familiar shape of the blade of Damascus steel. This resulted, for example, the scalloped edge of the knife grinder from European estates arose.
This is the perfect finish to reduce friction completely. The so- said Kullen prevent the adhesion of the cut material on the blade, because the bubble trapped in the grooves.
The handle of a knife is made of laminated Kai Shun ergonomically shaped Pakka wood. By the chestnut shape of the handle the knife caresses comfortably in the hand, and the leadership of the blade is optimized. All Kai Shun knives have the FEC and the NSA certificate and meet all prescribed hygiene laws.
addition, these knives are not cleaned in the dishwasher, but only with a damp cloth or under running water. After cleaning each knife should be immediately dried. That the Kai Shun knives are sharpened regularly, to develop its real power, of course I think of himself
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