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Professional Kitchen Set 10 pieces: 4 Japanese knives + 3 stainless steel pans + 3 tongs

€479.00 €392.62
Availability: In stock
Professional 10-piece kitchen set: 4 Japanese knives from the Wasabi Black line by Kai has a polished blade, black handle + 3 coated stainless steel pans + 3 pliers The knives, made in Japan, with a stainless steel blade polished to a hardness of 58 + - HRD, will give each kitchen an exclusive atmosphere of the Far East.
For this series Kai has studied a handle of a particular combination of powder made of bamboo and propylene that offers optimal hygiene characteristics, also due to the natural antibacterial effect of bamboo.
The handle completely encloses the blade, preventing any deposit between blade and handle.
The set includes:
- n. 1 Bread knife 6723B, Blade 23 cm, Handle 12.6 cm. ideal for cutting baked goods - n. 1 Chef Knife 6720C, Blade 20 cm, Handle 12.6 cm. to chop and chop
- n. 1 Fillet Knife 6761F, Blade 20 cm. 12.6 cm handle. perfect for filleting and scalloping
- n. 1 Kitchen knife 6716S, 16 cm blade, 12.6 cm handle for small vegetables and slicing raw meats You will also find:
- Set of 3 stainless steel pans with Teflon Platium plus non-stick inner lining Pans sizes: - Diameter 240 mm. Height 45 mm. - Diameter 280 mm. Height 50 mm. - Diameter 320 mm. Height 55 mm. Satin finish with a finely polished edge. Sturdy multi-point welded thermally insulated handles. Acid resistant. The sandwich bottom (steel-aluminum-steel magnetic) combines rapid heat pick-up and distribution of aluminum with the durability and magnetic properties of steel for induction cooking. The bottom is formed by an impact union, which fuses the various layers; this guarantees resistance to corrosion and excellent thermal conductivity. With non-stick Teflon® platinum plus. Long steel cable handle. Riveted handle. Set of 3 stainless steel pliers by Sanelli Ambrogio: - Wide point straight tongs, total length cm. 30 - Folded tongs, total length cm. 20 - Fish bone tweezers, total length cm. 13
FAQs
What is the ideal length for a chef's knife?
The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.
What’s the best way to store kitchen knives?

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.
Do you have professional chef knives?
Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen
Can I put knives in the dishwasher?

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.
What does "blade hardness" mean?

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.