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Kai to japońskie noże kuchenne o szczególnym pochodzeniu i jakości, która wywodzi się z wielowiekowych tradycji kowalstwa przy wytwarzaniu mieczy samurajskich. Innowacje techniczne i ciągłe dążenie do perfekcji form estetycznych nadaje nożom niepowtarzalną indywidualność i uznanie na całym świecie.

Przed pierwszym użyciem noże należy umyć ciepłą wodą. Po każdym użyciu noże należy natychmiast umyć (przy użyciu neutralnego detergentu) i wysuszyć miękkim ręcznikiem. Szczególnie podczas pracy z produktami zawierającymi kwasy należy umyć nóż natychmiast po użyciu. Dla własnego bezpieczeństwa zawsze wycieraj nóż zaczynając od tylnej części ostrza, za pomocą ściereczki lub ręcznika. Noży nigdy nie należy myć w zmywarce. Zawsze myj noże ręcznie, aby zachować materiał i ostrość noża przez długi czas. Jako deski do krojenia zaleca się stosowanie przede wszystkim desek drewnianych lub plastikowych o średniej twardości. Powierzchnie wykonane ze szkła, kamienia i granitu nie nadają się do cięcia, ponieważ może to trwale uszkodzić wrażliwe ostrza noży. Ogólnie rzecz biorąc, noże nie nadają się do przetwarzania kości ani mrożonek. Podczas przechowywania noży należy upewnić się, że ostrze dotyka innych metalowych przedmiotów. Pomoże to uniknąć wielu przyczyn uszkodzeń. Zaleca się przechowywanie noży w bloku na noże, w drewnianym pudełku, na drewnianej magnetycznej tablicy ściennej lub w pochwie ochronnej (lub pochwie) w szufladzie. Używając noży z rękojeściami z naturalnego drewna, należy uważać, aby nie pozostawiać ich w wodzie przez dłuższy czas. Od czasu do czasu nasmaruj rączkę neutralnym olejem roślinnym lub olejem kameliowym.

Materiał z jakiego wykonane jest ostrze to Daido 1K6

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Opinie klientów o Nóż profesjonalny Kai Seki Magoroku Shoso Santoku 145 mm (AB-5162)

Brak opinii o produkcie