Coffret Connaisseur Kaito
Individual knife value: 360,00 €.
Save 135,01 € (38%) by buying the set.
Also discover
Coffret Connaisseur Kaito
Description and technical specifications
Le trio de la collection Kaito, accompagné des deux accessoires qui comptent au quotidien. Un couteau de chef pour les grosses découpes, un Santoku pour tout le reste et un couteau d'office pour le travail fin, tous en acier martelé 10CR15CoMoV à 60 HRC et manche en bois de pakka poli à la main. Le fusil entretient le fil entre deux affûtages, le protège-doigt guide la lame et protège la main. De quoi équiper une cuisine complète en un seul coffret.
Le contenu du coffret
- 1 couteau de chef Kaito (200 g) : le polyvalent par excellence. Viandes, poissons, légumes, herbes, fruits, il fait tout.
- 1 couteau Santoku Kaito (191 g) : lame large et silhouette harmonieuse pour hacher, trancher et émincer, aussi à l'aise sur les légumes croquants que sur les viandes tendres.
- 1 couteau d'office Kaito (86 g) : compact et agile pour éplucher, équeuter, évider et détailler avec précision.
- 1 fusil à aiguiser : tige de 20 cm en acier inoxydable, poignée ergonomique. Quelques passages légers redressent le fil et gardent le tranchant vif jour après jour.
- 1 protège-doigt en acier inoxydable 304 : 6,5 x 4,5 cm, anneau réglable, droitiers et gauchers. Il sécurise les doigts et sert de guide pour des juliennes et des brunoises régulières.
Pourquoi la collection Kaito
Les lames Kaito sont forgées en acier inoxydable 10CR15CoMoV, un acier riche en carbone et enrichi en cobalt, trempé à 60 HRC pour un tranchant qui tient dans le temps. Le martelage de la lame lui donne sa signature visuelle et limite l'adhérence des aliments pendant la découpe. Le manche en bois de pakka, poli à la main, épouse la main et résiste à l'humidité de la cuisine. Trois couteaux, une même exigence : la précision du geste, sans effort.
Entretien
Au quotidien, quelques passages légers sur le fusil pour redresser le fil. Quand la coupe faiblit, un affûtage à la pierre à eau en respectant l'angle d'origine. Lavage à la main et séchage immédiat pour les couteaux comme pour les accessoires : le lave-vaisselle abîme l'acier, le bois du manche et la finition polie du protège-doigt. Travaillez sur une planche en bois et évitez les os, les surgelés et les mouvements de torsion.
Spécifications techniques
- Couteaux : chef, Santoku et office de la collection Kaito
- Lame : acier inoxydable 10CR15CoMoV martelé, dureté 60 ± 1 HRC
- Manche : bois de pakka poli à la main
- Poids : chef 200 g, Santoku 191 g, office 86 g
- Fusil à aiguiser : acier inoxydable, tige de 20 cm, poignée ergonomique
- Protège-doigt : acier inoxydable 304, 6,5 x 4,5 cm, environ 20 g, anneau réglable
- Couteaux livrés dans leur coffret Kaitsuko
Our History
Kaitsuko knives are specially selected by our team of enthusiasts. They are designed to offer optimal comfort of use to those who use them. The blades are of impeccable quality .The strength and durability of our knives will allow you to use them again and again!
They maintain an exceptional sharpness despite daily use.
Kaitsuko knives allow for clean and precise cutting of all your foods. Proper maintenance of your knives will extend their lifespan. This involves careful washing and good sharpening.
Do you have a question? Check out our FAQ to find the answer! If you have another question, our customer service will be happy to answer you from Monday to Friday at info@kaitsuko.fr
-
CUSTOMER SERVICE
Contact us Monday to Friday from 8am to 6pm at info@kaitsuko.fr
-
FAQ
The answer to all your questions HERE.
OUR MISSION
Discover the perfect fusion of Japanese tradition and contemporary design with our Kaito collection. Each knife is crafted to deliver exceptional cutting performance, featuring a hammered 440C stainless steel blade that combines precision, durability, and elegance.
Beyond its refined appearance, the hammered pattern is more than a visual detail—it creates tiny air pockets between the blade and the food, following an ancestral Japanese technique. This reduces friction and prevents ingredients from sticking to the blade, resulting in a smoother and more efficient cut.
The pakkawood handle, enhanced with a subtle red accent, offers a comfortable, ergonomic, and stable grip. Designed for demanding chefs and passionate home cooks alike, Kaito knives turn every slice into a fluid, precise experience.
LEARN MORE
The use of each knife
Kiritsuke Knife : The Kiritsuke knife is a versatile knife that can be used for cutting a variety of foods. Its angled blade allows for precise cuts for slicing vegetables, meat, and fish.
Chef's Knife : The Chef's knife is a versatile tool that features a long, sharp blade, as well as a fine tip for precise and efficient cuts. It is an ideal knife for slicing, chopping, and chop all types of food.
Slicing Knife : The slicing knife is designed specifically for cutting thin slices of meat, poultry, or fish. Its long, narrow blade allows it to glide easily through food. It allows for precise cuts without tearing the food.
Bread Knife : The bread knife is designed to cut through different types of bread without crushing or tearing them. Its serrated blade allows you to slice cleanly through the crispy crust, without crushing the crumb inside.
Santoku Knife : The Santoku knife is also a versatile knife that is ideal for slicing, chopping and cutting different foods. With a wide, straight blade with a rounded tip, it has a large cutting surface. In short, the This knife is perfect for making multiple preparations in the kitchen.
Nakiri Knife : The Nakiri knife is specialized in cutting vegetables. Its straight, rectangular blade offers a wide cutting surface that is ideal for chopping, slicing and mincing precisely. It can also be used as a shovel knife to transfer vegetables into the flat.
Utility Knife : The utility knife is versatile. It is designed to perform several types of tasks in the kitchen. Its size, halfway between a chef's knife and a utility knife, makes it perfect for medium-sized cutting tasks, such as slicing fruit. , vegetables, cheese, peel, or even cut food into small pieces.
Boning Knife : The boning knife is specially designed to remove meat from bones with precision. Its rigid and narrow blade allows it to follow the contour of the bones, thus reducing meat waste.
Paring knife : The paring knife is ideal for precision tasks thanks to its small size and short, pointed blade. It is perfect for peeling and cutting fruits and vegetables, as well as for making delicate cuts. Versatile and handy, the paring knife is often used for detailed work that requires great precision. Whether it's for removing seeds from a fruit, coring tomatoes or chopping herbs, this knife is an essential companion for amateur and professional chefs.
Steak Knife : Steak knives, also called "table knives," are knives designed specifically for cutting cuts of meat during meals. They have a serrated blade that makes it easy to slice through pieces of meat without tearing the fibers.
Knife maintenance
- Never put knives in a dishwasher.
- Wash knives by hand and wipe the blade thoroughly with a soft, dry cloth to maintain the efficiency and quality of the blade.
- Clean the blades with soapy water.
- If the knives have wooden handles, dry them thoroughly before storing.
- Knives do not stay sharp for life, no matter the blade; it is therefore advisable to sharpen them as soon as the edge becomes less sharp.
- Do not use the edge of the knife to push food onto the board. Use the back of the blade instead.
- Never use the abrasive side of sponges to clean blades.
- Cut food on a wooden board to avoid damaging the blade of your knives.
- Do not make any cuts in a pan or baking dish to avoid damaging the blade of the knives.