Kai Michel meat cleaver Arm n°10 20cm stainless steel + wooden scabbard

The Kai Michel Bras n°10cleaver lets you slice even the largest foods!

Chef Michel Bras is famous for his "creative" cuisine at his three-starred restaurant in Laguiole, and his popularity extends as far as Japan, where he also runs a prestigious restaurant. The collaboration between Kai and Michel Bras therefore came about naturally, with the aim of offering high-performance, durable and aesthetically pleasing knives and Utensils suitable for both professional and domestic use.

Kai Michel Bras knives combine efficiency, durability and aesthetics. The chef's goal was to offer knives just the way he likes them. When he's in the kitchen, Michel Bras appreciates knives that are easy to sharpen, neither too light nor too heavy, and visually appealing. Knives must be so easy to handle that they become an extension of the hand for maximum efficiency. Michel Bras combines his expertise in gastronomy with the exceptional quality of Kai's world-renowned Japanese knives.

This cleaver is indispensable for slicing bony meat, but also for chopping, chiseling and mincing large vegetables such as cabbage. Its imposing blade allows a large cutting volume without neglecting quality, ideal for professionals wishing to be fast and efficient in their work.

The knife features an VG10 steel blade, considered one of the best alloys thanks to its corrosion resistance coupled with consistent hardness. Although it belongs to the family of stainless steels, this does not prevent it from giving knives a razor-sharp edge thanks to its high carbon content. Its composition is as follows: carbon to ensure a high-quality cutting edge, chromium for corrosion resistance (over 13%), molybdenum to increase the blade's hardness and its resistance to impact and corrosion. Finally, vanadium and manganese provide additional resistance to wear and abrasion.

Its hardness is 63 HRC Rockwell for an effective cutting edge that remains so despite repeated use. This is due to an appropriate assembly of 3 steel layers. You can still maintain it with a Sharpening stone if necessary. Be careful, however, not to use the knife on very hard foods such as bones, to avoid weakening the blade.

Finally, the blade is coated with a layer of titanium to protect the steel and make it non-stick for optimal cutting.

For an impeccable finish, you can distinguish the brand name that has been affixed to the cutting surface, as well as the words "Made in Japan", a guarantee of quality. Also visible on the back of the blade is a cistre leaf (a plant that grows on the Aubrac plateaus), the elegant emblem of the chef's cuisine.

The handle is made from composite wood for rugged sturdiness and easy maintenance. It is neither too light nor too heavy to maximize comfort of use.

Michel Bras drew inspiration from Japanese tradition by proposing a "chestnut" shape for the handle. The result is an ergonomic handle that conforms to the shape of your hand without tiring it, despite repeated use.

The stainless steel Bolster and base strengthen the handle. The bolster is engraved with the designer's name.

The knife is delivered in its wooden sheath, in a beautiful jewel case. This accessory will be a great help in storing your knife with care.

How to care for your knife :

Wash the knife by hand (never put it in the dishwasher) and wipe with a dry cloth immediately after cleaning. You can then store it carefully on your magnet bar, in a block or in a drawer after putting it in its sheath.

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