Skip to content

Kasumi Tora carving knife 20 cm

Carving knife with a 20 cm slim blade in 1K6 high carbon stainless steel. Cuts roasts, smoked salmon and fish into thin, even slices.

529,-

Gives 53 bonus points to members upon purchase
In stock
Placeholder for rich text
Placeholder for rich text
Få beskjed når varen er på lager
Item No.: 36843AR
Sikker betaling
1-5 dagers levering
Angrerett / Garanti
Hvorfor logge inn?
🎁 10% rabatt på dette kjøpet
💰 Bonuspoeng på alt du handler
🚚 Gratis frakt over 1000kr (inntil 15kg)

This product is temporarily out of stock. If you would like to receive an email when it’s back, enter your email address in the form below.

Information

Kasumi Tora carving knife 20 cm: thin, neat slices of roasts, smoked salmon and fish

When the roast is carved at the table or the salmon is cut into thin slices, you need a long, slim blade. The Kasumi Tora carving knife has a 20 cm blade that glides through meat and fish in one stroke without tearing the fibres. The slices come out even, and the juices stay in the meat.

20 cm slim blade
High carbon stainless steel
Magnolia wood handle
Made in Seki, Japan

The Tora series is made in the knife city of Seki in Japan. The blade is 1K6 high carbon stainless steel with molybdenum and vanadium, a steel that cuts well and is easy to resharpen. That makes the knife a good choice both for those new to Japanese knives and for the experienced cook. The handle is magnolia wood treated with black epoxy, which makes the wood more resistant to moisture and wear.

Pro tip!
Let the roast rest for 10 minutes before carving. Cut with long strokes from the heel to the tip of the blade instead of sawing back and forth. The slices will be smooth and neat.

Features

  • Carving: Slices Sunday roasts, turkey and roast beef evenly.
  • Fish: Cuts smoked salmon, gravlax and sashimi thin and neat.
  • Long, slim blade: Gives one long stroke through the whole piece.
  • 1K6 steel: High carbon stainless steel with molybdenum and vanadium.
  • Magnolia handle: Light and warm in the hand, treated with black epoxy.

How to use

  1. Rinse and dry the knife before first use.
  2. Use a wooden or plastic cutting board to protect the edge.
  3. Wash by hand after use and dry well straight away.
  4. Store the knife in a knife block, on a magnetic strip or with an edge guard, not loose in a drawer.
  5. Maintain the edge with a honing rod or whetstone as needed.

Specifications

Product Kasumi Tora carving knife
Brand Kasumi
Series Tora
Blade length 20 cm
Steel 1K6 high carbon stainless steel (molybdenum vanadium)
Handle Magnolia wood with black epoxy
Made in Seki, Japan
Cleaning Hand wash, not dishwasher safe

FAQ Frequently asked questions

What is the difference between a carving knife and a chef's knife?

The carving knife has a longer and narrower blade. It is made to cut thin slices in one stroke, while the chef's knife is wider and mostly used for chopping and cutting.

Can I use it for sashimi and smoked salmon?

Yes. The slim blade gives thin, even slices of both raw and smoked fish.

Can the knife go in the dishwasher?

No. Heat and strong detergents dull the edge and can damage the handle. Wash by hand and dry well straight away.

Is the steel hard to sharpen?

No. 1K6 is known for being easy to resharpen, with both a whetstone and a honing rod.

Manufacturer

Product properties

Knivtyper Tranchering/Filetering
Stål Molybdenum Vanadium
Håndtak Magnolia Epoksy
Stål Høykarbonstål
Bladlengde 20cm

Reviews

Relaterte produkter

Alternative produkter

  • visa.png
  • mastercard-full.png
  • vipps-orange.png
  • bring.png
  • klarna-dark.png
  • postnord.png
  • posten.png