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Valigetta Kai Sushiman completa coltelli, accessori, giacca, grembiule e bandana

€549.00 €450.00
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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Lo cucina giapponese è una delle cucine è più amate al mondo e lo chef sushiman è oggi un professionista ricercato, non solo nei ristoranti giapponesi, ma anche come chef a domicio, sushi bar, ricevimenti o banchetti di catering.
Questa valigetta racchiude gli strumenti indispensabili in cucina per la lavorazione del pesce e il giusto abbigliamento rappresentativo della cucina giapponese.
Nella capiente valigetta di Kai troverete i seguenti accessori:
n. 1 Coltello Spelucchino lama cm. 10 serie Kai Wasabi Black
n. 1 Coltello Utility lama cm. 15 serie Kai Wasabi Black
n. 1 Coltello Nakiri lama cm. 16 serie Kai Wasabi Black
n. 1 Coltello Cuoco lama cm. 20 serie Kai Wasabi Black
n. 1 Coltello Yanagiba lama cm. 24 serie Kai Wasabi Black
n. 1 Coltello Affettare lama cm. 23 serie Kai Wasabi Black
n. 1 Pinza professionale per spinare il pesce Shun di Kai
n. 1 Squamatore in inox linea Select di Kai
n. 1 Giacca cuoco Sushi White con bottone estraibile e patch Ying Yang sulla schiena Taglia L Composizione 100% Cotone
g. 190/mq Facile da stirare
n. 1 Pantalone da chef Fantasia CHEN-DA Unisex regolabile con coulisse Composizione 100% Cotone g. 190/mq. Facile da stirare Taglia L
n. 1 Grembiule da Chef nero lungo con logo Kai Shun
n. 1 Bandana Chen-da sagomata Fantasia lettere in giapponese 100% cotone
La valigetta è facile da pulire grazie al tessuto lavabile ed è dotata di una tracolla per il trasporto.
Dimensioni chiusa 50 x 27 x 10 cm.
Dimensioni aperta 102 x 49 cm.

Per giacca e pantalone se si desidera ricevere taglia o colore diversi dopo l'ordine scrivere a info@afcoltellerie.com
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.
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 daily kitchen organisation, offering different tools for preparing meat, fish and vegetables, with knives always easily accessible.
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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