KAI SHUN PREMIER Knivsett - Kokkekniv og universalkniv tomatosharp

KAI SHUN PREMIER Knife set - Gyuto and petty

Name: KAI SHUN PREMIER Knife set - Gyuto and petty
Brand: KAI
SKU: TDMS-220
Price: 4193.0 NOK
Availability: InStock
Rating: 5.0 (1 reviews)

4 193,-

5 990,-

For those who want one knife for most things: meat, fish and vegetables.

Only 2 units left

Delivery in 1–3 working days in Norway
Free delivery in Norway over 2 500,-
30-day returns
Specialist shop with its own sharpening workshop

Goes with the knife

Maintenance kit, keep the knife sharp

990,-

1 189,-

Cutting board 40×30 cm, TOMATOSHARP End grain ash

1 290,-

10Good Complete Sharpening Kit

2 190,-

2 990,-

Knife case, SHINOGI Case 15-25

4 990,-

KAI SHUN PREMIER Knife set - Gyuto and petty

4 193,-

5 990,-

4 193,-

5 990,-

Description

A knife set we recommend for anyone who needs knives for everything in the kitchen.

It also makes a good gift for someone who loves to cook.

The knife set contains:
Utility knife 16.5cm TDM-1701 and chef's knife 20cm TDM-1706

Made by

KAI · Seki, Gifu

KAI is the large industrial maker in our range. The company from Seki combines modern production technology with Japanese knife principles, in series that cover everything from a first everyday knife to the professional kitchen.

All knives from KAI

Specifications

Knife type: Gyuto (chef's knife)
Region: Seki, Gifu
Steel: VG-MAX, stainless steel
Hardness: 60-61 HRC
Handle: Western
Edge: 50/50
Right-/left-handed: Both
Item number (SKU): TDMS-220

About the knife type: Gyuto (chef's knife)

A gyuto is a Japanese chef's knife for all everyday kitchen work. It is similar to a Western chef's knife, but is often lighter with a thinner blade.

The profile is long and even with a pointed tip. It slices, chops and minces fish, meat and vegetables. The length lets you slice in a single cut and keep the fibres intact.

See all knife types

About the steel: VG-MAX

Shun's own steel, a development of VG10 with increased carbon and chromium content for better sharpness and corrosion resistance. Holds its edge for a long time with little maintenance.

Hardness 60-61 HRC · Care: easy care. HRC is the hardness of the steel: harder holds the edge longer, softer is easier to sharpen.

See the difference between the steels

Care and maintenance

Wash by hand in warm water, and dry it straight away.

Never the dishwasher. Use a cutting board of wood or plastic, not glass or stone.

See how to care for the knife · How to sharpen it yourself

See all knives