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NDC-0702S
New
KAI Shun Nagare Black Series Santoku NDC-0702S versatility and comfort in 18 cm blade, for any use in the kitchen, to cut and chop vegetables, filleting meat or fish or clean any piece of food you need. Like all Shun Nagare Black range has an extreme sharpness and is manufactured with a combination of two stainless steels with different qualities but both of high quality. Thanks to an innovative process KAI joins in an elegant pattern the higher hardness steel (VG-10) with the flexible steel (VG-2) in 72 layers of damascus with a hardness grade of 61 (±1) HRC.
Black pakka wood is used for the manufacture of the handle, ergonomic and soft, it adapts perfectly to your hand with unique balance and stability.
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The Kai Shun Nagare Black series fuses tradition and innovation in Japanese cutlery craftsmanship, offering luxury quality thanks to its sophisticated design, special materials and technical production process. Its blades, polished to a stunning sheen, exhibit a decorative pattern of damascened layers in the shape of rays, complemented by a dark gray mottled handle that enhances its stunning appearance.
Created from a combination of VG-2 and VG-10 steels in 72 layers of Damascus steel, the blades in the series feature exceptional durability thanks to the complex interweaving of these two types of steel.
The ergonomic dark gray mottled Pakka wood handle fits comfortably in the hand with its smooth, rounded shapes, while the carved alder provides optimal stability and effectively balances the knife as a counterweight to the blade.
Before using the knife for the first time, wash it with hot water, as well as after each use of the knife, making sure to wash it with a mild soap and then dry it with a cloth.
If it comes into contact with acidic foods, wash it immediately after use.
Always clean the knife from the back of the blade outwards with a cloth or wipe for safety.
Do not use the dishwasher to clean the knives under any circumstances as these knives have a high carbon content and can be damaged. Always clean by hand, this will protect the material and extend the sharpening life.
Due to their natural wood handle, knives should not be kept in water for too long, so oil the handle from time to time with a little neutral vegetable oil or camellia oil.
It is also advisable to have the knives re-sharpened by a professional from time to time to repair signs of edge wear and ensure long-lasting sharpness.
When storing the knife, make sure that the blade does not come into contact with other metal objects. This will prevent damage to the blade.
Preferably store the knife on a knife block, in a wooden drawer tray, on a magnetic wooden wall board or in a knife guard in the drawer.