The chai dao knife is used as an alternative to a vegetable knife. Based on the Japanese cutting style, this knife is an essential tool for preparing both Asian and European cuisine.
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The chai dao knife is used as an alternative to a vegetable knife. Based on the Japanese cutting style, this knife is an essential tool for preparing both Asian and European cuisine.
The blade is made from a single piece of surgical steel containing chromium-molybdenum-vanadium (X50 Cr MoV 15).
X50 Cr MoV 15 is a widely used steel that is used in many kitchen knives and its composition includes about 0.5% carbon (X50), which provides hardness to the edge of the knife, and about 15% chromium (Cr), which provides resistance to corrosion.
In addition, it contains a small percentage of molybdenum (Mo) and vanadium (V), which offer improved wear resistance and maintenance of the sharpness of the knife.
The Wusthof knife is designed to provide reliable cutting performance and long-lasting durability.
The hardness level of the blade is 58 (±1) HRC (a knife with a hardness above 56 HRC is considered good).
It is recommended to make cuts on wooden or plastic cutting surfaces. Glass, stone, and marble cutting surfaces are unsuitable as they can cause permanent damage to the knife blades.
Wash the knife with warm water before using it for the first time. After each use, make sure to wash the knife immediately (with a mild detergent) and dry it with a soft cloth. Especially if you have cut acidic foods, you should wash the knife immediately after use.
For your own safety, you should always wipe the knife away from your body and away from its edge, using a cloth or towel.
It is not recommended to wash it in the dishwasher but by hand, in order to protect its material and maintain its sharpness for a long time.
No matter how sharp a knife is at first, after some use it needs sharpening, something you can achieve with a sharpener, sharpening stone, or strop.
You can tell if your knife cuts well with an easy test using the knife and a sheet of paper. A sharp knife can easily and cleanly cut through a sheet of paper. On the other hand, a knife that needs sharpening will struggle and its cutting will be rough.
It is also advisable to sharpen your knives with a professional occasionally, to fix any damage to the blade's edge and to maintain sharpness.
Specifications are collected from official manufacturer websites. Please verify the specifications before proceeding with your final purchase. If you notice any problem you can report it here.
SANTOKU 17 cm Classic. Very good, mainly for daily use on vegetables for various cuts. The knife is strong and doesn't back down.
The knife is one of the best I have used for fishing. Very lightweight. Very sharp from a very reputable company. I did not give it a clear 5 stars because of the cardboard case. When I pay 100 euros for a knife, I expect a better storage image for my knife. If I bought a knife for 5 euros from my neighborhood store, I would not have such expectations. Other than that, it is worth buying