Japanese knives : KOI KANTEGA ceramic slicing knife

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KOI KANTEGA ceramic slicing knife


The koi fish is the Asian symbol of love and friendship.
The sharp and versatile Kantega Koi 6” slicing knife has all the attributes to make it your best friend in your kitchen.
en stock !
KOI - KANTEGA ceramic slicing knife with 6” black ceramic blade
51.92 EUR  
blade 6"-15cm
Infos currencies : +/- 341FRF, 2094BEF, 78USD

    
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Information:
KOI - KANTEGA ceramic slicing knife with 6” black ceramic blade
This ceramic cooking knife with black ceramic blade is a slicing 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 Slicing Knife:
¤ Suitable to slice finely the meat: ham, beef carpaccio, ...
¤ Also suitable for fish: sushis, sashimis, ...
¤ Like Yanagiba/Sashimi knife but with a symetric blade.
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