Japanese knives : KANTEGA kitchen knives, ceramic and damascus knives

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KANTEGA kitchen knives


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.
CHERRY BLOSSOM - KANTEGA Peeler ceramic knife with 3” black ceramic blade
BAMBOO - KANTEGA Paring ceramic knife with 4” black ceramic blade
LOTUS - KANTEGA Utility ceramic knife with 5” black ceramic blade
CRANE - KANTEGA Santoku ceramic knife with 5” black ceramic blade
KOI - KANTEGA ceramic slicing knife with 6” black ceramic blade
SNAKE - KANTEGA Chef ceramic knife with 6” black ceramic blade
TIGER - KANTEGA Chef ceramic knife with 7” black ceramic blade
DRAGON - KANTEGA Chef ceramic knife with 8” black ceramic blade
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.

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