CARE TIPS & HANDLING
Kai chef's knife will need some maintenance, so that you are permanently on the knife and the edge of pleasure.
Kai Shun
Here are some helpful tips:
- Before using our knives, you should rinse with hot water again.
- After each use of the knife should make sure that the blades washed without harsh detergent immediately after use with a soft cloth and dried. For your own safety, always from the back of the knife of the cutting edge clean with a dishcloth or towel.
- Especially aggressive substances such as lemon juice, you should rinse directly after use.
- Pack your knives never in the dishwasher. This affects not only the material but also the sharpness of the blade.
- Always use a cutting board, no glass or granite slabs. These are indeed easy to maintain, but will ruin even the hardest steel, the cutting edge. Use only wood boards (head on the best wood) or plastic boards with medium strength.
- For knives with a natural wood handle, you should make sure that they do not stay too long in the water. Oils Them from time to time the handle with something neutral vegetable oil.
- To the dull blade of the series again Wasabi supplement, we recommend the rubbing with a vegetable oil or with our special food-grade silicone oil.
- When storing a knife that the blade never comes in contact with other metal objects. To avoid that the edge gets damaged. Keep the blade either in a knife block, use of wood or a drawer in the Japanese blade shapes in a wooden sheath.
