The new KAI Pro Cutlery Line has everything a chef needs to make effortless cuts in a professional kitchen. Often referred to as a Honesuki knife, the 5" Asian Multi-Prep Knife promotes versatility; whether you're deboning or trimming meats, or slicing vegetables and fruits, this knife is capable of it all. The knife's narrow tip makes it easy to swiftly maneuver around bones and in between joints in a hurry. The wide end allows chefs to quickly chop the most robust vegetables without getting fatigued. All KAI Pro knives are NSF Certified, making them the ideal cutlery for commercial kitchens. The blades also feature a high-carbon, AUS6M Japanese stainless steel blade for superior edge retention. No matter what you're cutting, the KAI Pro 5" Multi-Prep Knife will quickly become your go-to knife once it's in your kitchen. Designed with pro-level features for pro-level kitchens, KAI Pro Cutlery is backed by a limited lifetime warranty. Item number HT7069.
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.
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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.
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 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.
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.