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- SWORDS
- EXHIBITORS
- KEYCHAINS AND PINS
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- MULTIPURPOSE
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POCKETKNIVES
- FAN
- SHAVE
- FARMER POCKET KNIVES
- ARTISANS
- CABRITERA POCKET KNIVES
- FIELDS
- CLASSIC SPAIN
- COLLECTION
- SHORT MUSHROOMS
- DAMASCUS
- DWARFS GIANTS
- STYLET
- GRAFTING POCKET KNIVES
- LAGUIOLE
- SAILORS POCKET KNIVES
- CUT TIP POCKET KNIVES
- TRANCHETES
- VENDETTA
- BUSHCRAFT
- HUNTING
- SHEATHES
- MILITARY
- MOUNTAIN
- SPORTS
- TACTICAL
- POCKETKNIVES CLASSIC SPAIN
- OBJECTS PERSONAL
- SCISSORS
- VARIUOS
- 3 CLAVELES
- ACERO TOLEDANO
- AGEO
- AITOR
- AMONT
- ARCOS
- ATK
- AZERO
- BARBARIC
- BEAVERCRAFT
- BENCHMADE
- BLACK FOX
- BOKER
- BRISA
- BUCK
- BUNMEI
- CELAYA
- CITADEL
- CRKT
- CROSSNAR
- CUDEMAN
- DENIX
- DMT
- DON BENITO
- DOVO HEROLD
- EXPOSITO
- EXTREMA RATIO
- EXTREMEÑA
- FAMACU
- FILARMONICA
- FOX MILITARY
- GAMO
- GERBER
- GK PROFESSIONAL
- GLADIUS
- GLOBAL
- GOLDEN EAGLE
- HATSAN
- HELLE
- HERBERTZ
- ISIDRO EXPOSITO
- JJ CUCHILLERIA
- JKR
- JL RUBIO
- JOKER
- JV CDA
- K25
- KABAR
- KAI
- KASUMI
- KERSHAW
- KOLSER
- KYOCERA
- LEATHERMAN
- LES FINES LAMES
- MACTRONIC
- MAGNUM
- MAM
- MARTINEZ ALBAINOX
- MARTINEZ Y GASCON
- MARTO
- MASTODON
- MECHANIX WEAR
- MORAKNIV
- MUELA
- NIETO
- OPINEL
- PALLARES
- PELTONEN
- POMONI
- PUMA
- RADAR 1957
- RUI
- SALAMANDRA
- SMITH WESSON
- SOG
- SPYDERCO
- SWIZA
- SWORDS FROM TOLEDO
- THIRD
- TOLEDO IMPERIAL
- UST
- VICTORINOX
- WINDLASS
- WOLL
- WUSTHOF
Kai
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PROFESSIONAL KNIVES
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SCISSORS
TABLE CUTLERY
STEAK KNIVES
KITCHEN KNIVES
TABLE KNIVES
COOKING GAMES
PANS
HAM SUPPORT
SUPPORT MAGNETIC
KITCHEN TABLES
KNIVES SETS
VARIOUS UTENSILS
For most restaurateurs, Japanese kitchen knife is best for the kitchen. Its fine extremely sharp, blade gives that cutting capacity so prized among professional and amateur, together with its functional beauty.
Japanese knife it is also known as bocho in Western culture. Stainless steel, its eastern edge style allows sliding the knife when the most difficult and no other products are cut. Sharpened on one side, the opposite has a concave grinding to reduce friction and achieves a unique cutting behavior.
Your details, materials and finishes make every Japanese knife a unique piece. Each piece has been worked by hand polished, marbled damask, jagged edges or honeycomb, mango wood, laminated Pakka, magnolia and bamboo powder, which give a balanced weight.
Well kept, a knife practically Kai is a tool for life. To do this requires washing with warm water and dry thoroughly before storing, and never do it in the dishwasher. It is important to use when cutting, wooden boards or plastic with medium strength.
Kai complements your cookware with blocks and specific bags for their series, cutting boards and magnet and sharpen knives.