• Universal knife for cleaning, peeling or chopping
• Pakka wood handle
• Made of 32 layers of Damascus stainless steel
• Inner layer made of corrosion-resistant VG-MAX steel
• Ground on both sides
• Slim tip for peeling vegetables, long blade especially suitable for fish and meat preparation
• Extremely sharp and hard blade (61 degrees Rockwell)
• Custom Damascus grain
• Manufacturer’s warranty: 10 years

Manufacturer info

KAI EUROPE GmbH

info@kai-europe.com
https://www.kai-europe.com

Responsible party:

Material:

• Pakka wood
• VG-MAX steel
• Damascus steel

Safety instructions - Chef's knife (EN) DANGER of cuts and stab wounds: Always stay focused when using knives. Handle the knife by the handle, never the blade. Carry knives with the cutting edge pointing downwards and away from your body. Test sharpness on the food, not with your hand. Always use well-sharpened knives and appropriate cutting surfaces. Maintain a safe distance from other workstations. If necessary, use protective equipment and secure the items to be cut. Store your knives in designated places and never leave them lying around. Do not attempt to catch a falling knife. Store knives in knife bags or holders. Never run with an unprotected knife. Regularly inspect knives for damage and stop working if defects are found. Sharpening should only be carried out by experienced individuals.