KAI knives by aplication

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KAI knives by aplication
KAI knives arranged by intended aplication

KAI knives by aplication There are 124 products.

Subcategories

  • KAI small universal...
    Universal knives of smaller dimensions intended for coring out, peeling etc...
  • NAKIRI - japanese...
    Japanese knife NAKIRI - traditional vegetable knife. Height of the knife will allow you to pick up chopped produce on side of knife and transport it in pot or pan.
  • KAI tomatoe knives
    Serrated knives are above all suitable for cutting tomatoes; however they are equally useful for cutting other fruits and vegetables.
  • SANTOKU - japanese...
    Japanese knives of SANTOKU type - traditional universal knife resembling European chef knife. SANTOKU knives can be used for meat, fish or vegetables. Height of the knife will allow you to pick up cut produce on its side and transport it into pot or pan.
     
  • KAI Chef knives
    Chef knives are intended for meat and vegetables alike. They are larger, heavier and sit better while cutting on tip.
  • KAI deboning knives
    Larger knives intended for deboning meat.
  • DEBA - japanese...
    Japanese knives of DEBA type - traditional knife for fish and meat. They have one sided thicker edge adapted for easy deboning of meat.
     
  • KAI filleting knives
    Filleting knives are specific by their long and flexible blade for easy filleting of meat and fish.
     
  • YANAGIBA japanese...
    Japanese YANAGIBA type knives - traditional knives intended for filleting of fish. It has one sided thin edge ensuring clean and neat cut. It is also suitable for preparation of Sushi and Sashimi.
  • KAI bread and pastry...
    Knives intended for bread and pastry have serrated blade.
     
  • KAI steak knives
    Steak knives will handle any meat on plate.
     
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Showing 1 - 30 of 124 items
Showing 1 - 30 of 124 items