Kitchen knife samura bamboo, blade 20 cm, universal

This indispensable cook knife will be in demand in any kitchen: it will help to cope not only with most products, but also with most work (shirt, cleaning, cutting, cutting). A blade of single -layer Japanese steel has a hardness of 58-59 HRC;

• Before use for the first time, rinse the knives with hot water;
• Use kitchen knives only on a cutting board made of wood or plastic (glass boards are able to litter any steel); Li>
• Do not use products for cutting and cut frozen products;
• be careful when cutting products with bones (meat, chicken, etc.);
• neither in In any case, do not leave the knives for a long time in the sink - this negatively affects
• not only on the material, but also on the tip of the knife;
• we recommend washing the knives manually using non -abrasive means and immediately
• wiped dry (using a dishwasher is not recommended,
• it spoils the knives);
• Keep knives in a special block, knife box, stand.