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Valigetta Premier Sushi Kai: 5 coltelli Serie Shun Premier, giacca da cuoco, grembiule e bandana

€1,079.00 €884.43
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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La cucina italiana si mescola con la cucina orientale e anche nei ristoranti stellati, si uniscono le tradizioni gastronomiche italiane con le tecniche giapponesi.
Questa valigetta unisce le eccellenti caratteristiche tecniche di coltelli giapponesi damascati e martellati Shun Premier Tim Malzer all'abbigliamento stile orientale con giacca da cuoco, grembiule Kai Shun Malzer Edition e bandana di colore nero.
All'interno della capiente valigetta di Kai troverete:
n. 1 Coltello cucina lama damasco cm. 15 Shun Premier Kai Tim Malzer
n. 1 Coltello nakiri lama damasco cm. 14 Shun Premier Kai Tim Malzer
n. 1 Coltello santoku lama damasco cm. 16 Shun Premier Kai Tim Malzer
n. 1 Coltello cuoco lama damasco cm. 20 Shun Premier Kai Tim Malzer
n. 1 Coltello affettare lama damasco cm. 24 Shun Premier Kai Tim Malzer
n. 1 Giacca cuoco Sushi Black con bottore nero Composizione 65% Poliestere 35% Cotone g. 200/mq Facile da stirare
n. 1 Grembiule da cucina di KAI con logo Tim Mälzer in colore grigio e logo azzurro. Regolabile al collo e alla vita. Unisex. Dimensioni: 26 x 14,4 cm.
n. 1 Bandana sagomata Colore nero 65% poliestere e 35% cotone
La valigetta di kai 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 se si desidera ricevere taglia o colore diversi dopo l'ordine scrivere a info@afcoltellerie.com Tempi di spedizione: 5 giorni
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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