Kai

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.