KAI WASABI BLACK Bread knife 230 mm

Wasabi Black Bread Knife is a sharp and precise bread knife that is able to preserve the texture of bread and baked goods when cutting.

The KAI Wasabi Black series is a perfect combination of functionality, quality and style at an affordable price. The knives are made of stainless steel with a higher carbon content, which makes the steel harder and the knives sharper. The water-resistant handle is made of powdered bamboo and plastic, and has natural antibacterial properties.

Made in Japan

En brødkniv er et spesialisert kjøkkenverktøy designet for å skjære gjennom brød uten å klemme det eller ødelegge teksturen. Den skiller seg fra andre kniver ved å ha et langt, taggete blad som gjør det mulig å skjære gjennom skorpen på brødet uten å presse det ned.

Bruken av en brødkniv innebærer vanligvis en sagebevegelse gjennom brødet, noe som gjør det enkelt å oppnå jevne skiver uten å klemme eller smuldre brødet. Den taggete kanten på bladet gjør det også mulig å skjære gjennom skjøre skorper uten å skade den mykere innmaten.

Brødkniver er ikke bare nyttige for å skjære gjennom brød, men de kan også være allsidige verktøy på kjøkkenet. De kan brukes til å skjære gjennom delikate frukter og grønnsaker med tynne skall eller skjøre teksturer, slik som tomater eller modne frukter.

Use
Japanese knives are typically thinner and more delicate than Western knives, so they are not suitable for cutting through bones, frozen foods, or hard objects. Use a softer cutting board made of wood, plastic, or rubber and cut with a rolling motion rather than pressing down forcefully.

Washing and storage
Wash the knife by hand with mild soap and warm water immediately after use. Dry the knife with a soft cloth or kitchen towel to prevent rust. Store the knife in a safe, dry place when not in use. Consider using a knife block, magnetic knife holder, or knife sheath to prevent damage to the blade. Read more

Maintenance
We recommend using a ceramic sharpening rod in combination with a leather strap to maintain/sharpen the edge. This will keep the knife sharp for much longer before it needs to be sharpened on a stone. When sharpening, we recommend wet sharpening stones for the best results while removing minimal material.