Category: Accesorios imprescindibles para plancha
The Japanese steel edge is razor-sharp right out of the box, and the black coating makes cleanup a breeze—even after a greasy griddle breakfast. I've had mine for two weeks and the edges still hold up perfectly. Just remember to handwash and dry them right away, as the instructions say.
The black coating really does make food slide right off the blade, and the Japanese steel feels properly sharp for every slice. I've used them for three weeks now with just handwashing and drying right after, they still look brand new.
I was a little nervous about handwashing a knife set, but honestly the Japanese steel has held up perfectly over a month of weekend breakfasts. The black coating really does keep eggs and cheese from sticking, which makes clean-up quicker than my old griddle tools.
