Commercial Use
KAI Pro Brisket Knife - 12″
Features
- NSF Certified
- High-carbon Japanese AUS6M stainless steel blade
- Hammer finished blade helps food release easily
- An exceptionally sharp blade for effortless cutting
- Full-tang handle construction balances the knife's weight during use
- Specifically designed for commercial kitchens
- Lifetime Limited Warranty
- Crafted in China
Professional-Grade Cutting Performance
The Kai PRO 12-in. Brisket Knife is the perfect tool for trimming or slicing larger cuts of meat, including brisket, ham, turkey, and roasts. Not only that, but the narrow blade makes it easy to cut slices in a single pass, ensuring more of the juices — and flavor — stay inside the meat. Because the knife is so long, slices will look great since there’s no need to saw back and forth. That way, you can be sure every slice is perfect.Slicing through brisket, ham, turkey, and other types of meat is simple with the Kai Pro 12" Brisket Knife. This knife features an AUS6M Japanese stainless steel blade that is hand-sharpened to an ultra-sharp 16° cutting edge to help the blade glide through each meat effortlessly while ensuring the juices will stay intact. The blade's textured design prevents meat from sticking to the blade as you slice, and this will prevent uneven cuts from occurring. The knife's full-tang handle offers a firm and dependable grip, without compromising comfort during use. Overall, the 12" Brisket Knife is an outstanding piece of cutlery that makes clean slices to meat in a single pass. All Kai Pro Cutlery is NSF Certified, making them the ideal knives to use in both residential and commercial kitchens. Kai Pro Cutlery is also backed by a limited lifetime warranty. Item number HT7074.
About KAI Pro
Bring professional-level performance to your kitchen with Kai PRO. NSF Certified for use in professional kitchens, Kai PRO cutlery offers a razor-sharp edge, comfortable grip, precision handling—and is built to stand up to the rigors of commercial use. Kai PRO blades are made of Japanese AUS6M stainless steel, hand sharpened and finished to a 16 cutting edge on each side—much sharper than standard Western-style knives. Our high-carbon steel offers excellent corrosion resistance, holds its edge well, then re-sharpens easily when needed. With its striking, hammered blade finish, Kai PRO is sure to be a standout in any kitchen, home or commercial. The knife’s beautiful finish isn't just for show; it reduces drag and helps food release from the blade quickly and easily. Full-tang construction and a riveted POM handle ensure Kai PRO cutlery will provide you with a lifetime of pro-level performance.
About KAI
Originally established over 100 years ago in the ancient sword and knife-making center of the world, Seki City, KAI has become a premier company committed to crafting quality household products for every chef. J.L. Hufford is pleased to carry a collection of KAI knives and accessories to make the stress of food prep effortless. From dicing soft-skinned vegetables to filleting meat, cutting incredibly juicy steaks, and even breaking robust bones, there is a tool from KAI ready to accomplish the task. KAI offers an exciting array of Japanese knives and accessories that are designed for nothing short of high-performance in your home.
| Name: | KAI Pro Brisket Knife - 12″ |
| UPC: | 87171051895 |
| Manufacturer: | KAI |
Use and Care
Cleaning
To prolong the lifetime of your knives, it is important to clean with special care. J.L. Hufford recommends Kai Cutlery to be hand washed with hot, soapy water and a soft sponge. Never use an abrasive pads, steel, or gritty cleaners. Dry thoroughly afterwards to prevent water spots from forming.
Cleaning
Clean your knives right after use. Thoroughly wash your blades with a non-abrasive sponge or brush, then dry immediately afterwards. Use warm, soapy water. Always carefully dry knives with the blade facing away from you to prevent unintentional injuries.
Proper Knife Storage
Proper storage of your knives ensures many years of use. Kai Cutlery should be stored in a knife block, inside a sheath, or in a specially designed knife roll.
Cutting Surfaces
Cutting Surfaces should be smooth, easy to clean and "give" on contact while cutting. J.L. Hufford recommends wooden, bamboo cutting boards, or quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass. Remember to thoroughly clean cutting boards immediately after use after use to prevent harmful bacteria growth from developing.
Limited Lifetime Warranty
Kai Pro Cutlery comes with a limited lifetime warranty against manufacturing defects. The warranty begins on the date of purchase. The warranty does not apply to normal wear and tear, failure to follow use and care instructions, or damage caused by negligence, accident, abuse, misuse, or consequential damages. Kai Cutlery are extremely sharp tools that need to be handled with care. Any other use other than cutting is considered misuse. Kai USA Ltd. is not responsible for injuries resulting from misuse.