The chef's knife is the favorite knife of every professional and amateur cook, and not without reason. It has perhaps the most uses of any other kitchen knife, as you can use it to cut large portions, finely chop or dice vegetables and fruits, as well as meat and fish. Its wide blade and curved edge make it ideal for quick and precise chopping using the well-known rocking motion. The thickness of the blade at the spine is enough to give you the weight and power you need, while its length covers a wide range of everyday tasks.
Chef Knife
Blade Material
The blade material consists of a core with exceptional hardness, surrounded by layers of soft stainless steel, resistant to corrosion. The outer layers of the blade are made from the same steel as the handles, making the forging between the blade and the handle even stronger.
Handle
The handle is made of stainless steel and features an ergonomic thumb support for smooth, efficient cutting motion and comfortable grip. The seven rivets on the handle are designed to represent the seven noble virtues of the Samurai code: integrity, courage, compassion, respect, honesty, honor, and loyalty.
Cutting Surface
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they may cause permanent damage to the knife blades.
Cleaning
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
Sharpening
No matter how sharp a knife is at first, after some use it needs sharpening, something that you can achieve with a sharpener, sharpening stone or strop.
You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be rough.
It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.
- Product Number
- SAI-06
- Type
- Chef
- Material
- Stainless Steel
- Handle Material
- Metallic
- Japanese
- No
- Professional Series
- Yes
- Household Use
- No
- Pieces
- 1 pcs
- Blade Length
- 25 cm
- with Non-Stick Coating
- No
- Dishwasher safe
- No
Important information
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.