Japanese cutlery: NESMUK | MCUSTA | KAI | KASUMI | WAHOO | KIWAMI |
BOKER | SUIMON | CRAFTSMEN-BLACKSMITHS
ACCESSORIES | SUSHI | PROMOTIONS
TIGER KANTEGA ceramic CHEF knifeIn Asian mythology, the tiger symbolises royalty and fearlessness.
The Kantega Tiger 7” chef’s knife is indeed one of the most powerful tools in your kitchen.
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 Gyuto-CHEF´s knives:
¤ Attention:
NEVER use a Chef knife for chopping bones and fish bones !
Only the DEBA knife is suitable for this work.
» 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
|
» Harumi's Japanese Cooking Harumi Kurihara » The New Art of Japanese Cooking Masaharu Morimoto » Sushi : A Pocket Guide Minori Fukuda, Kit Shan Li, Raeanne Giovanni-Inoue » Japanese Cooking : Contemporary and Traditional Miyoko Nishimoto Schinner » A Dictionary of Japanese Food : Ingredients & Culture Richard Hosking » JAPANESE RECIPES Welcome to the Japanese Kitchen ! <22> |
|||||||||||||||
| ||||||||||||||||