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Kai Wasabi Black Kit to cut fish into filets and Sushi

€129.00 €105.74
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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Four useful instruments to clean fish and prepare it for Sushi or into filets.
-Multiuse Scissors Due Cigni: to eliminate pinnae it is very important to have stainless steel scissors with a particular structure that guarantees a determined and quick cut.
-Stainless steel pliers to remove fish-bones after cutting into filets.
-Yanagiba knife 24 cm to cut into filets and slice the filets quickly, precisely and with a cut that guarantees the perfect preparation of Sushi.
- Santoku knife to clean and open the fish before cutting it into filets. Blade 16 cm, knife with an excellent shape also suitable to cut vegetables

Shipping time: 20 working days
FAQs
What characterises the WASABI BLACK series?
The WASABI BLACK series offers a practical and functional interpretation of the Japanese kitchen knife, designed for reliable everyday use. The blades are made from Daido 1K6 stainless steel with a hardness of approximately 58 HRC, ensuring good edge retention and easy sharpening. The ergonomic black handle is made from a blend of bamboo powder and polypropylene, a durable and moisture-resistant material designed to provide a secure and comfortable grip.
Who is this series recommended for?
It is recommended for professional chefs, culinary students and enthusiasts looking for reliable, versatile and easy-to-maintain knives.
What type of use is it ideal for?
It is ideal for everyday food preparation, including meat, fish and vegetables, where precision and control are required.
How should it be maintained?
Regular whetstone sharpening, the use of wooden or high-quality synthetic cutting boards, and hand washing with immediate drying are recommended.
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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