BRAND
For over 115 years, the KAI company has been producing cutlery in the traditional of legendary samurai of ancient Japan. The desire to preserve ancient traditions and combine them with innovative techniques is not a contradiction but forms the basis for new products that honour the Japanese art of forging while meeting modern demands. With highest quality standards, KAI has made it its mission to produce special knives for everyday use. Made from natural resources, shaped, and designed according to the expertise of the ancient Samurai blacksmithing art, KAI products are a symbol of Japanese craftmanship made with the highest precision.
PRODUCT INFORMATION
The KAI Shun Classic White series with its six selected blade shapes and bright ash wood coloured handle is now an integral element of the Shun Classic series. The light coloured version also combines centuries-old Japanese Samurai blacksmithing with modern and sophisticated manufacturing processes. The result are chef knives, which have been perfected to the smallest detail and consistently designed for continual sharpness - ideal for professional use.
The slicing knife is designed for creating consistent uniform slices. The carving knife is the best knife in the kitchen for cutting through poultry, beef, pork, lamb, allowing Chefs to create equal thin slices. Larger fruits and vegetables can also be made short work of by the carving knife, arranged into the perfect slices in one fluid motion.
Key Features:
- Ergonomically designed to fit comfortably and securely in the hand
- Designed to retain sharpness
- Ideally suited for professional use
Cleaning
- Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.
- For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel.
- Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand to protect the material and maintain long-lasting sharpness.
Sharpening & Care
- Ensure that all knives with natural wooden handles do not remain in the water for too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.
- It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness.
- Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.
Storing
- When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided.
- The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.
