Premium 5 Steak Knife Set: 4 Pieces, Ultra-sharp Slicing Knives, Flavor-preserving & juicier steaks, Japanese Handcrafted Knives.
Category: innovation factory knives
Indulge in a delectable steak dining experience with your loved ones using the Kai 5-inch Pure Komachi 2 Steak Knife Set. This exquisite set comprises four expertly crafted knives that elevate the flavor of every bite.
Each knife is hand-sharpened to an impressive 16-degree edge, complete with serrations for supreme cutting performance. These knives demonstrate precision as they glide through steak, minimizing the disruption to its natural juices and enhancing the overall dining experience.
The high-quality construction of each knife ensures that you are investing in a durable and reliable tool. The hand-sharpened single-beveled blade, made from food-safe coated carbon stainless steel, guarantees an exceptional cutting edge that lasts.
The ergonomic molded resin handle provides a comfortable grip while maintaining excellent control during slicing. The vibrant colors of Kai's Pure Komachi 2 line not only bring a touch of fun to your kitchen but also make coordinating with your existing cookware effortless.
In conclusion, the Kai 5-inch Pure Komachi 2 Steak Knife Set is an exquisite addition to any dining experience, offering unparalleled cutting performance and enhancing the overall enjoyment of your steak dishes.
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
blade_material | Steel | ||||
brand | Kai Pure Komachi 2 | ||||
color | Gray | ||||
handle_material | Stainless Steel,Resin Handle | ||||
blade_length | 5 Inches | ||||
item_weight | 1.4 ounces | ||||
is_dishwasher_safe | Yes | ||||
product_dimensions | 9.5 x 0.56 x 1.13 inches | ||||
manufacturer | Kershaw | ||||
country_of_origin | Japan | ||||
item_model_number | AB5075 | ||||
customer_reviews |
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best_sellers_rank | #89,301 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #157 in Cheese Knives | ||||
is_discontinued_by_manufacturer | No | ||||
date_first_available | April 4, 2012 |