Kai Double Edge Sashimi Knife for Professional Performance 255mm

The Kai Double Edge Sashimi Knife is crafted for home chefs seeking authentic Japanese culinary experiences with effortless precision. Developed in partnership with the acclaimed Michelin-starred Japanese eatery Ichirin, this blade delivers professional-level performance for daily kitchen use.

Featuring a generous 255 mm blade, this sashimi knife excels at cleanly portioning sashimi, maki rolls, roast beef, ham, and other fine foods with a single, fluid stroke. Its robust stainless steel build and ergonomic handle facilitate accurate slicing, particularly when tackling larger items.

• Product Material: Stainless steel, high-carbon stainless steel, laminated reinforced wood

• Manufacturer: KAI Corporation

• Made in: Japan

• Conceived for Japanese-style home culinary tasks, featuring a design inspired by professional collaborations
• Extended 255 mm blade, perfectly suited for slicing sashimi and substantial ingredients
• Effortlessly slices sushi rolls, roast beef, ham, and various foods with a seamless, singular motion
• Stainless steel and high-carbon blade composition ensures keen, accurate slicing
• Ergonomic dimensions prove particularly useful for managing bulkier ingredients
• Ideal for daily kitchen applications and for achieving presentation-quality slices

Employ this knife for precise slicing, not chopping. Grasp the handle securely, place the blade at the food's edge, and pull it through in a single, fluid movement for optimal outcomes. Ensure fingers remain away from the blade and always utilize a firm cutting surface. Post-use, cleanse and dry it immediately prior to storage.

Gently hand wash with a mild cleansing agent and promptly dry following cleaning. Refrain from using a dishwasher, prolonged soaking, or aggressive cleaners and abrasive scourers. Store in a knife sheath, blade protector, or knife block to safeguard the edge and minimize injury risk. Shield the blade from excessive dampness to preserve its optimal performance.