Japanese knives : Kai Shun Kaji KDM-230 Box, Set of 2 high quality Japanese kitchen Knives

Japanese cutlery:
NESMUK | MCUSTA | KAI | KASUMI | WAHOO | KIWAMI |  BOKER | SUIMON | CRAFTSMEN-BLACKSMITHS
ACCESSORIES | SUSHI | PROMOTIONS

1 Couteau Japonais > Kai Shun Kaji KDM-230 Box, Set of 2 high quality Japanese kitchen Knives    


Kai Shun Kaji KDM-230 Box
Set of 2 high quality Japanese kitchen Knives



 
   made in Japan made in Japan
box of 2 KAI SHUN KAJI japanese knives - Damascus steel blade
scalloped SANTOKU knife KDM-0004 and UNIVERSAL knife KDM-0016

Infos currencies : +/- 5575629FRF, 34288881BEF, 1274999USD
Export out of UE (min.200EURexcl.VAT) : 702478.64EUR, +/- 1053718USD
    
» home page   » see your order


Information:
box of 2 KAI SHUN KAJI japanese knives - Damascus steel blade
scalloped SANTOKU knife KDM-0004 and UNIVERSAL knife KDM-0016
Those kitchen Knives features the look and benefits of Damascus steel, yet without its rusting problems.
The Damascus-look blade profile reduces sticking and results in less damage to the food being cut and faster prep times.
Kai Shun KAJI The Shun KAJI chef's knife series is one of the world's most extensive knife series made of damask steel. It is well received among the cooking elite and ambitious hobby chefs.
Shun KAJI professional chef’s knives are made from a newly developed stainless damask steel with 33 layers. The inner layer is made from special steel SG2 (Powder métal). This steel is highly resistant to corrosion, extremely hard 64 HRC and the reason for the blade being incomparably and lastingly sharp.
Ebony-black PakkaWood® handles specifically designed for premium applications, stainless-steel bolsters and end caps.
The SANTOKU-BUNKA knife:
¤ the traditional Japanese utility knife
¤ best suited for cutting all ingredients
¤ preferably for the cutting of meat
¤ similar to the chef’s knife
¤ Attention:
NEVER use a Santoku knife for chopping bones and fish bones !
 
Only the DEBA knife is suitable for this work.
» All the SANTOKU knives


» TAKESHI SAJI Japanese knives
» KATSUSHIGE ANRYU Japanese knives
» YU KUROSAKI Japanese knives
» MASAKAGE Kumo Japanese knives (Katsushige Anryu)
» MASAKAGE Yuki Japanese knives (Hiroshi Kato)
» TERUYASU FUJIWARA DENKA Japanese knives
» SHIGEKI TANAKA Japanese knives
» KATSUHIRO - SHIGEKI TANAKA Japanese knives
» SINGLE EDGED Japanese knives
» MCUSTA kitchen Japanese Hochos
» MCUSTA pocket Japanese knives
» KIWAMI Japanese knives
» WAHOO Japanese knives
» Kai Shun Classic Japanese knives
» Kai Shun GOLD Japanese knives
» Kai Shun PRO SHO Japanese knives
» Kai Shun PRO Japanese knives
» Kai Shun KAJI Japanese knives
» Kai Shun PREMIER Japanese knives
» Kai Red Seki Magoroku Japanese knives
» Kai Black Wasabi Japanese knives
» SUIMON Suminagashi Japanese knives
» KASUMI Japanese knives
See also » Video: How to sharp japanese knives

 
French cutlery:
SABATIER

FRANÇAIS

 

Harumi's Japanese Cooking
» Harumi's Japanese Cooking
Harumi Kurihara

The New Art of Japanese Cooking
» The New Art of Japanese Cooking
Masaharu Morimoto

Sushi : A Pocket Guide
» Sushi : A Pocket Guide
Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue

Japanese Cooking : Contemporary and Traditional
» Japanese Cooking : Contemporary and Traditional
Miyoko Nishimoto Schinner

A Dictionary of Japanese Food : Ingredients & Culture
» A Dictionary of Japanese Food : Ingredients & Culture
Richard Hosking

JAPANESE RECIPES
» JAPANESE RECIPES
Welcome to the Japanese Kitchen !

<40>

 


 
» Japanese knives