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Ceppo KAI Stonehenge completo di 6 coltelli damasco Shun Classic di Kai

was €1,390.00 Special Price €1,199.00 €982.79
Availability: In stock
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Il ceppo portacoltelli magnetico Kai Stonehenge è uno splendido ceppo in noce completo di 6 coltelli damasco Serie Classic Kai. Il blocco in noce ha una base in granito che fornisce stabilità e allo stesso tempo offre un bel contrasto con la finitura in noce. Ci sono cinque blocchi magnetici in piedi ciascuno con un lato magnetico che consente di contenere fino a 10 coltelli. I coltelli verranno visualizzati in uno schema circolare con i manici che sporgono dall'alto. La base in granito ha una targhetta metallica con logo kai e fornisce un bellissimo pezzo estetico del piano di lavoro della cucina quando completamente arredata con i 6 coltelli damasco Serie Classic Kai. Il ceppo ha dimensioni 21 x 21 x 30 cm. ed è allestito dei seguenti coltelli: n. 1 Coltello spelucchino lama cm. 10 (DM-0716) n. 1 Coltello universale lama cm. 15 (DM-0701) n. 1 Coltello per pomodori lama cm. 15 (DM-0722) n. 1 Coltello santoku con alveoli lama cm. 18 (DM-0718) n. 1 Coltello affettare lama cm. 23 (DM-0704) n. 1 Coltello cuoco lama cm. 25,5 (DM-0707) La serie Shun Classic è una serie pregiata di coltelli in acciaio Damasco, studiati nei minimi dettagli e dall'affilatura che dura nel tempo. Le lame satinate sono realizzate con 32 strati in lega d'acciaio damasco con acciaio centra VG MAX e durezza 61 +/- HRC. Il manico è in resistente legno di parka con forma a castagna e garantisce una presa sicura ed ergonomica durante il taglio. Prodotto da Kai, il ceppo è realizzato a mano secondo gli standard e le specifiche più elevati, pur essendo prodotto in modo sostenibile e tenendo conto della responsabilità ambientale. Tempi di spedizione: 4/5 giorni
FAQs
What characterises the Kai Shun Classic series?
The Kai Shun Classic series is one of the most iconic lines by Kai. The blades feature a VG-MAX steel core clad with 32 layers of Damascus steel on each side (64 total), reaching a hardness of about 61 HRC. This construction provides excellent edge retention, strength and cutting precision, along with the distinctive Damascus pattern on the blade. The pakkawood handle, shaped in the traditional “D-shape”, ensures ergonomic grip, stability and good balance.
What characterises the COMPLETE KNIFE CASES AND BLOCKS from Kai?
The complete knife cases and blocks from Kai provide organised and professional kitchen solutions designed to keep essential tools always within reach. The knife blocks are made from high-quality materials such as selected wood or specially designed structures that help protect the blades, ensuring stability, safety and proper storage. These sets include a versatile selection of knives and useful accessories, such as chef’s knives, santoku knives, paring knives, kitchen scissors or honing steels, providing a complete toolkit for a wide range of kitchen tasks.
Who is this series recommended for?
It is recommended for professional chefs and demanding cooking enthusiasts looking for high-quality knives with exceptional cutting precision and Japanese craftsmanship.
Who is this series recommended for?
It is recommended for professional chefs, kitchen professionals and demanding enthusiasts looking for a complete and well-organised set of high-quality knives and accessories.
What type of use is it ideal for?
It is ideal for precise cutting tasks and daily food preparation involving fish, meat and vegetables, thanks to the thin and extremely sharp blade.
What type of use is it ideal for?
It is ideal for daily kitchen organisation, offering different tools for preparing meat, fish and vegetables, with knives always easily accessible.
How should it be maintained?
Regular whetstone sharpening, wooden or synthetic cutting boards and hand washing with immediate drying are recommended to preserve the edge, Damascus blade and handle.
How should it be maintained?
To preserve performance and durability, it is recommended to sharpen knives regularly on whetstones or honing steels, wash them by hand and dry them immediately, and store them completely dry in the block or case.
What characterises the KAI series?
The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.
Who is this series recommended for?
It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.
What type of use is it ideal for?
It is ideal for everyday preparation and precise cutting tasks.
How should it be maintained?
Regular whetstone sharpening and proper cutting boards help preserve performance.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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