Konstanz Kitchen Knife Japanese Steel w/ Wood Handle

KONSTANZ Premium Kitchen Knife Japanese Steel Blade 

For prepping delicious ingredients when making creative gourmet meals, the Konstanz Knife Range by Carl Schmidt Sohn provides the cutting-edge trio of kitchen knife essentials.

KONSTANZ Kitchen Knives are made of the 67 layers of finest Japanese Steel and wooden handles are ice-harden and guarantee a perfect cut. Blades are made of high-quality material VG 10 HRC 60 +/- 2 and Equipped with ergonomically shaped with real wood that is smooth and slightly rounded for a comfortable grip allow a perfect grip.

The Konstanz knife will prove impressive in its ability to aid in a variety of tasks in the kitchen such as cubing, cutting, slicing or chopping of meat, fish or vegetables as well as disjointing large cuts.

Features:

• Konstanz collection
• Sets included 20cm chef knife, 18cm bread knife, 18cm slicer knife, 18cm Santoku Knife, 12.5cm santoku knife, 9cm Paring Knife
• Forged from top quality Japanese stainless steel for exceptional durability.
• With fine taper-grounded edges for outstanding cutting performance.
• Full bolster and stainless steel end caps promote knife balance.
• Hand-sharpening and handwashing is recommended

Specification:

• Blade Material: Japanese steel
• Handle Material: Real Wood

Size Options:

• 1 x 9cm Paring Knife (Blade:8.5cm Handle:11cm Total:19.5L x 2W cm)
• 1 x 12.5cm Santoku Knife (Blade:11.5cm  Handle:11cm Total:22.5 x 3 cm)
• 1 x 18cm Santoku Knife (Blade:16.5cm Handle:13cm  Total:29.5L x 4W cm)
• 1 x 18cm Carving Knife (Blade:17.5cm Handle:13cm  Total:30.5 x 3cm)
• 1 x 20cm Bread Knife (Blade:19.5cm  Handle:13cm  Total:33 x 2.5cm)
• 1 x 20cm Chef Knife (Blade:19.5cm  Handle:13cm  Total:33 x 4.5cm )
• 1 x Collect All 6pcs

Use & Care:

• Choosing the Right Knife for the Job
  Using the right knife for each kitchen task is important—a knife that is too big or too small could result in a cut from too much force or over cutting, and a knife with the wrong edge for the task might mean a slip resulting in a cut.
• Simple Knife Cleaning
  Use mild dish soap and clean water to remove bacteria and food residue from your knives. Do not let your knives sit dirty or wet—they may rust. A dishwasher will damage knives (dulling and rust) and can also cause injury if a unsuspecting hand is caught on the sharp blade, so always hand wash your knives.Never allow your knives to soak in a sink of water or sit dirty in the sink—allowing a knife to lay out unattended may also result in an accidental cut.
• Keeping a Sharp Edge
  Many people might be surprised to know that a razor sharp knife is safer than a dull knife—dull knives require force that can easily result in a slip or surprise cut that can stab or slice a finger. Quality knives will hold a sharp edge longer than cheaper knives.Your knives should be sharpened about every 60 days if you use them on a frequent basis.