Premium Japanese Knife
Premium Japanese Knife
Couldn't load pickup availability
ARE YOUR DULL KNIVES MAKING WORK IN YOUR KITCHEN A CHORE?
Maybe your knives just don't cut like they used to? Do you have to spend more time sharpening them than actually cutting with them? It's time for an upgrade!
Japanese knife is a knife that no kitchen should be without! A culinary perfection combining award-winning craftsmanship, cutting-edge technology, awe-inspiring design & the absolute best materials available.
Japanese knife cuts meat better than an electric knife. It goes through frozen food as though it were melted butter! It is so sharp it can cut through a tin can & still perfectly slice a tomato! It can even chop wood & still remain razor sharp!
Buy in a bundle and get a special price!
Set Information:
- 8" Chef Knife
- 5" Santoku Knife
- 3.5" Paring Knife
- 8" Chef Knife
- 5" Santoku Knife
- 7" Santoku Knife
- 3.5" Paring Knife
- 8" Chef Knife
- 5" Santoku Knife
- 5" Utility Knife
- 3.5" Paring Knife
- 8" Chef Knife
- 7" Santoku Knife
- 5" Santoku Knife
- 5" Utility Knife
- 3.5" Paring Knife
- 8" Chef Knife
- 8" Bread Knife
- 8" Slicing Knife
- 7" Santoku Knife
- 5" Santoku Knife
- 5" Utility Knife
- 3.5" Paring Knife
Maintenance Tips :
- Do not cut bones or hard food (bones, dried food, frozen food, shelled nut, etc.) frozen food have to be fully thawed before cutting.
- Do not slap on anything with the blade; Do not cut food on hard objects. (glass, ceramics, metal board, stone plate, etc).
- Do not sway cutting things, because of the high hardness of the knife, sway cutting will cause the blade edge collapse.
- Do not touch corrosive, hydrochloric acid kind materials, keep away from fire, do not soak or clean with saline water. After each use of the knife, please clean it with water, wipe dry and place in a dry and ventilated place.
- To ensure better performance, please select different types of knives for cutting different food.
- If the knife is blunt, please use professional sharpening stone (available in the shop). Do not use rough sharpening stone or rod, this will seriously damage the steel core and the beauty of the texture.
