KAI

Cutting techniques in Japan are an art. The Japanese cutlery has stood since time immemorial for its beautiful functional forms, capable of performing the most accurate cuts.

The growing internationalization of Japanese cuisine and fusion has led to the creation of new knives for professional gourmet kitchen, mix honored classics and modern.

The KAI Group, established in Tokyo, has a tradition of over 90 years in carrying knives, based on the art of forging the famous Japanese samurai swords.

KAI has one of the most complete ranges of quality kitchen knives, ranging from traditional Japanese knives kitchen knife series until modern kitchen.

Japanese Knife

Japanese cuisine requires technical mastery and knowledge of food, to control the flavors in the dishes. It is very important management knife, art eg get-thin slices of fish with masterful cuts.

For many hospitality professionals the hocho, or Japanese knife is the best in the kitchen. Made of stainless steel, its eastern edge can slide the knife when the most difficult as no other products are cut. Traditionally sharp knife for the opposite side has a concave grinding creates an air pocket between the product and the sheet cut. The cut product is distancing knife to start cutting, friction is reduced and unique cutting behavior is achieved.

For professionals and gourmets, Japanese knife is one of the finest knives in the world for its sheer beauty, detail, materials and excellent finishes that make each Japanese knife in one piece.