Kai Shun Classic Carving Set 2 Pieces (DMS-200)

347,00SKU: DMS-200

In stock

Shun Classic Series

Product code: DMS-200

Kai Shun Classic is a Japanese carving set of two pieces, one carving fork 16cm and a meat knife 20cm and a handle 12.2cm ideal for stabilizing the meat for cutting.

  • Description

  • Instructions

  • Sharpening

  • Maintenance

Description

All Japanese knives Kai Shun Classic Series have  ergonomically designed and  shaped handle to fit comfortably in every hand. The Handle is made of lacquered Pakka wood. The blade consists 32 layers of stainless steel V-10 plotting the unique and beautiful effect of Damascus. The blade's steel consists of 1,0% carbon, 1,5% cobalt and hardness of 61±1 HRC, it is extremely tough and resistant to corrosion. The Kai Shun Classic series Japanese knifes are generic well balanced and have a permanent unmatched sharpness that it will cut smoothly and effortless the toughest foods.
Details:
  • Set of Two Pieces, Carving Fork DM-0709 and a Meat Knife DM-0703
  • Blade Material: 32 Layers Damask Stainless Steel  61±1 HRC
  • Grip Material: L ayers of Lacquered Pakka Wood
  • Knife Blade Length: 20 cm
  • Fork Length: 16cm
  • Handle Length: 12.2 cm
  • Design: Kai

Instructions

Place the Ladakono in a vise or a concrete base for stability during sharpening. Hold the handle with one hand and the edge of the ridge to the other (mainly index and middle). Saturate with water the engine oil and start swirling in a 30 degree angle from the end of the ridge or the nose moving from side to side. Alternate sides until pleased by the performance of the ridge. For more information you can call us.

Sharpening

Use a diamond tool specially made ​​for sharpening you’ll find in our stores, a local Cretan natural stone world known as Ladakono, water or oil in a 30 degree angle on both sides or a chew High quality maintenance of the ridge.

Maintenance

The knife needs a little care to preserve it and enjoy the edge for a long time:

  • Rinse immediately after use with warm soapy water, drying in the sun or at room temperature.
  • Do not use strong detergents.
  • To avoid injury when drying always hold the knife by the handle to the edge.
  • Do not soak knives with handles made of natural materials for a long time.
  • When storing a knife make sure that the blade is not in contact with other metal objects (other knives spoons forks etc) to avoid damage and scratches on blade.
  • Store knives either in a suitcase, in a knife case, in a drawer, or in a wooden or leather case suitable for knives.