The chef's knife is the favorite knife of every professional and amateur cook, and not without reason. It perhaps has the most uses of any other kitchen knife, as you can use it to cut large portions, chop or slice everything from vegetables and fruits to meat and fish. Its wide blade and curved edge make it ideal for quick chopping through the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of daily tasks.
Description
Specifications
Chef Knife
Blade Material
The blade material consists of a core with exceptional hardness, surrounded by layers of soft stainless steel, resistant to corrosion. The outer layers of the blade are made from the same steel as the handles, making the forging between the blade and the handle even stronger.
Handle
The handle is made of stainless steel and features an ergonomic thumb rest for smooth, efficient cutting motion and comfortable grip. The seven dots on the handle are designed to represent the seven noble virtues of the Samurai code of honor: integrity, courage, compassion, respect, honesty, honor, and loyalty.
Cutting board
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Cleaning
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife without delay (with a simple detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you must wash the knife immediately after use.
For your safety, you should always wipe the knife away from your body and away from the edge, with a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
Sharpening
No matter how sharp a knife is initially, after some use it needs sharpening, something you can achieve with a sharpener, whetstone, or honing rod.
You can determine if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut a sheet of paper. Conversely, a knife that needs sharpening will struggle and the cut will be jagged.
It is also recommended to occasionally have your knives sharpened by a professional to repair any potential damage to the blade's edge and to maintain its sharpness.
- Product Number
- SAI-01
- Type
- Chef
- Material
- Stainless Steel
- Handle Material
- Metallic
- Japanese
- No
- Professional Series
- No
- Household Use
- Yes
- Pieces
- 1 pcs
- Blade Length
- 19 cm
- with Non-Stick Coating
- No
- Dishwasher safe
- No
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.