Kappa Kanpeki v2 Katsuramuki
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Store availability
*Transfer available between stores, contact us at info@staysharpmtl.com or 514-503-1185 (MTL) / 418- 440-7770 (QC)
Description
Discover the Kappa Kanpeki v2, an innovative tool designed to offer an unmatched cutting experience for sushi chefs and Japanese cuisine enthusiasts. This next-generation model, developed through hundreds of hours of research and testing, enhances every aspect of the original version—delivering greater precision, durability, and ease of use.
With a durable, food-safe ABS plastic body and powerful exposed magnets on all three included wedge sizes (1, 2, and 3 mm), the Kappa Kanpeki v2 ensures a stable, slip-free grip for your knife. Effortlessly create ultra-thin sheets in seconds, dramatically reducing prep time compared to manual slicing.
Whether you're preparing cucumber sheets for sushi, daikon for sashimi, or zoodles, this versatile tool guarantees professional results from the very first use.
Designed for those who want to elevate their craft, the Kappa Kanpeki v2 makes precision slicing faster, easier, and more accessible than ever.
Maintenance tips
To ensure the longevity of your cutting board, we recommend regular maintenance with food-grade mineral oil and beeswax .
- Beeswax : As a preventative measure, apply a thin layer to the surface of the board. Let it soak in for a few hours, then remove the excess with a paper towel. Make sure to use a food-safe beeswax.
- Mineral Oil : As soon as the board shows signs of dryness, generously apply neutral mineral oil. Allow to absorb and reapply if necessary until completely absorbed. Then wipe off any excess. The oil must be food-grade.
- Occasional sanding : Once or twice a year, hand sand with 400-600 grit sandpaper to smooth the surface and close the pores of the wood. Then apply a new coat of beeswax to protect the board.