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The Cuisine::pro iD3 BLACK SAMURAI utility knife features an ultra-fine edge designed for smooth, precise cutting. Ideal for everyday prep, it handles peeling, trimming, and slicing from fruit to meat with dependable performance. Its streamlined profile offers easy handling during detailed tasks while fitting seamlessly into any kitchen toolkit. Purchase this utility knife to enjoy effortless precision in your daily prep.
- Ultra-fine edge — Achieve clean, precise cuts when peeling, trimming, and slicing fruits, vegetables, and meats, thanks to the razor-sharp edge that glides with minimal resistance.
- Compact control — The 11 cm utility blade offers excellent manoeuvrability for detailed prep and smaller ingredients, giving you accuracy without the bulk of a larger chef's knife.
- Everyday versatility — A dependable go-to for daily prep, this utility knife tackles a wide range of kitchen tasks, reducing the need to switch between multiple blades.
- Easy maintenance — Hand-wash and dry immediately, then hone regularly to maintain a sharp edge; professional sharpening is only needed occasionally with proper care.
- Height: 1.378 in
- Width: 3.937 in
- Depth: 16.1417 in
- Premium Japanese Steel: Fully forged, Japanese Stainless Steel 420J2
- Precision Tapering: Double-bevel, twice-sharpened blade is tapered to a 15-20 degree angle
- Innovative Design: Damascus-inspired blade features an antimicrobial, matte black ceramic coating and our exclusive MicroDot® Technology which assists with food release
- Engineered for Performance: Ice-hardened and tempered to 53 HRC on the Rockwell Hardness scale
- Balanced Construction: Crafted from one seamless piece of stainless steel and weighted for balance
- Handle Design: The asymmetric handle design and our exclusive MicroDot® Technology ensures a comfortable grip and safer knife control
- Built to Last: Backed by the Cuisine::pro® Lifetime guarantee
Rinse and dry immediately.
Do not place in dishwasher.
Maintain sharp edge with regular use of a honing or sharpening steel.
Sharpen blades, as needed, with a sharpener or by a professional. With regular honing and proper care, knives should not require sharpening more than once per year.
Avoiding cutting on hard surfaces such a stone, metal and glass.