Kitchen knife Samura Mo-V, Santoku, blade 18 cm

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). Japanese sharpening is a record duration of severity. Rules for using and caring for kitchen knives made of highly alloy steel:

• Before use for the first time, rinse knives with hot water;
• Use Kitchen knives only on a cutting board made of wood or plastic (glass boards are capable of licking any steel);
• do not use products for cutting products and do not cut frozen products;
• be careful when cutting products from bones (meat, chicken, etc.);
• In no case do not leave the knives in the sink for a long time - 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 tools and immediately
• wipe dry (using the dishwasher is not recommended,
• This spoils the knives);
• Keep knives in a special block, a box for knives, stand.