KAI SHUN Slicing Knife 23cm
Kai Shun have cult status the world over for the quality, performance, craftsmanship and the sheer beauty of their knives.
The 23cmÂ Slicing Knife's long, narrow blade allows you to make a cleaner cut, which helps keep more of the juices and thus more of the flavor trapped in the meat. The longer blade lets you make precise slices with a single stroke, while the narrower profile help the blade glide through the meat with even less friction. Producing thin, beautiful, even slices of meat isn't hard when your have the right knife.
The 34 layers of folded Damascus Steel (68 in total) sit on a core layer of VG Max Steel which is one of the toughest and resistant steels available. The tang of the knife extends all the way down through the ebony PakkaWood handle giving it extra balance and strength. This knife will bring renewed ease and pleasure to your cooking.
Cleaning and Care Tips:
Do not put your knife in the dishwasher.
Store either in a knife block, in a drawer or ideally on a magnetic knife rack.
Wash your blade with hot water before first use and dry thoroughly.
After each use, it is good practice to wash your blade under hot water, to dry with a dishcloth immediately and then to store it away.
Use a wooden or synthetic board for chopping. Stone or glass will dull your blade.
After slicing through acidic foodstuffs such as lemons, limes or tomatoes, wash and dry your knife straight away, because if left, the acids will begin to damage the steel, leaving spots.