New Cutlery: Coming In Spring 2018!
The new Kai Pro Cutlery Line is NSF Certified and features a textured stainless steel blade for quick food release. These knives are the perfect tools for all professional kitchens. Stay tuned to learn more!
|Name:||KAI Pro Chef's Knife - 10"|
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.
Limited Lifetime Warranty
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.