Japanese knives : CRANE KANTEGA ceramic knife, SANTOKU japanese style

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1 Couteau Japonais > CRANE KANTEGA ceramic knife, SANTOKU japanese style    


CRANE KANTEGA ceramic knife
SANTOKU japanese style


In Asia, cranes represent longevity and immortality.
The Kantega Crane 5” Santoku knife also has a hard ceramic blade, which withstands the test of time.
en stock !
CRANE - KANTEGA Santoku ceramic knife with 5” black ceramic blade
45.33 EUR  
blade 5"-13cm
Infos currencies : +/- 297FRF, 1829BEF, 68USD

    
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Information:
CRANE - KANTEGA Santoku ceramic knife with 5” black ceramic blade
This ceramic cooking knife with black ceramic blade is a Santoku japanese style knife (suitable for dishwasher).
WARNING: Ceramic blades knives are very fragile (very hard and therefore brittle), handle with great care !
Use a bamboo cutting board or other wooden variety.
The kitchen ceramic knives KANTEGA
Kantega offers a complete range of high-quality lightweight ceramic knives. Their ergonomic soft touch grip allows for greater feel and comfort. Even after prolonged use, Kantega ceramic knives will retain their razor-sharp edges – up to ten times longer than a traditional metal knife. The blades are made from zirconia, a very hard form of ceramic, and are thus chemically inert, very dense and rust-free. This means that Kantega ceramic knives are hygienic and prevent odours from spreading from one food item to another. A quick rinse under hot water is all it takes to clean your Kantega ceramic knife.
The Kantega ceramic knives are ideally suited for all your slicing and paring needs, especially for boneless meats, fruits and vegetables. Do not use ceramic knives to chop or cut through frozen foods, bones or any other hard material as the zirconia blade could chip. Therefore, also use a soft wooden or plastic chopping board and avoid using the ceramic knife on any hard surface such as granite, marble or plates. To avoid chipping or breaking, do not let the ceramic knives drop to the floor.
Care: Kantega ceramic knives are dishwasher safe, but be sure the ceramic knife does not come into contact with other hard items. However, we recommend that you handwash the blade with liquid soap as this will prolong its edge’s sharpness.
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

 
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