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The Japanese: Case complete with Kai and Global knives and accessories

€429.00 €351.64
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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The Japanese knives remain knives with excellent cut and blades with hardness that every exclusive kitchen wants to possess.
With this case we wanted to combine the essential knives to the chef who wants to work effectively meat, fish and vegetables.
We have completed it with those accessories: pliers and scissors that never seem to be enough when preparing food, cooking, flattening, and decorating dishes.
In this elegant, safe and capacious case of Wusthof are included:
n. 1 Knife slicing for meat and fish blade cm. 23 Wasabi Black Series by Kai (6723L)
n. 1 Chef knife blade cm. 20 Wasabi Black Series by Kai (6720C)
n. 1 Santoku knife blade cm. 16 Wasabi Black Series by Kai (6716S)
n. 1 Flexible blade cutting knife cm. 16 of Global (G21)
n. 1 Chef's tweezers total length cm. 30
n. 1 Chef's tweezers wide tipstotal length cm. 30
n. 1 Crancked tweezers, length cm. 20
n. 1 Tweezers in stainless steel to remove fish-bones total length cm. 13
n. 1 Kitchen scissors, micro-toothed blades, ideal for picking up crab's nippers and for fish clean up.
The Wusthof case is made of durable fabric, has three compartments and can hold up to 20 knives; supplied combination lock. Book opening. Equipped with handle and shoulder strap.
Dimensions: 48 x 25 x 10 cm
FAQs
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.
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, kitchen professionals and demanding enthusiasts looking for a complete and well-organised set of high-quality knives and accessories.
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 daily kitchen organisation, offering different tools for preparing meat, fish and vegetables, with knives always easily accessible.
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?
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.
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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