Wusthof - Amici Koksmes 16 cm BF 20% Japanese knives have a different

Japanese knives have a different sharpening angle than European knives (Japanese knives have a 15-degree sharpening angle)

Dit kan ervoor zorgen dat de oppervlakte van de fluitketel beschadigd kan raken

We also recommend placing the knives separately from the forks and spoons to avoid contact corrosion

It is recommended to cook on medium or low temperature for the best cooking result

The filter ensures that the water is effectively purified

Wusthof - Amici Koksmes 16 cm BF 20% Japanese knives have a differentThe Wsthof Amici Chef's Knife 16 cm is an indispensable, versatile knife for every professional and gourmet. It effortlessly chops a cabbage into pieces or cuts wafer thin slices of a tomato in no time. Thanks to the wide blade, it is also perfect for scooping up ingredients and moving them to the pan. The fine cutting edge is razor sharp, but we do not recommend using it for cutting bones or very hard fruits such as coconuts. This edition of the