The perfect alternative to the traditional chef's knife, the KAI Pro 7" Santoku Knife is an excellent all-purpose piece for the kitchen. The word Santoku means "three virtues," meaning it will slice, dice, and mince ingredients effortlessly. This santoku knife features a shorter blade length for quick maneuverability in busy kitchens, especially with the full-tang handle for balance and comfort. The knife's blade is crafted using AUS6M Japanese Stainless steel to prolong edge retention and prevent corrosion from occurring. The blade is hand-sharpened to an extremely sharp 16-degree cutting edge and showcases a beautiful textured finish for easy usability. The KAI Pro Santoku Knife is NSF Certified so chefs in commercial kitchens can enjoy the beauty and quality of KAI Cutlery. All KAI Pro knives are backed by a limited lifetime warranty. Item number HT7064.
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.