Gift box 7 Kai Michel Bras knives n°1 to 7 stainless steel

Achieve cutting perfection with this set of 7 Kai Michel Bras knives, designed in collaboration with Michelin-starred chef Michel Bras!

Michel Bras is a renowned French chef whose restaurant in Laguiole has been awarded three stars. He calls his cuisine "creative", and believes it's up to the chef to adapt to what nature and his garden have to offer. He has inspired chefs the world over, and is credited with the popularity of chocolate fondant. His fame extends as far as Japan, where he also runs a prestigious restaurant that raises the profile of French cuisine. So it was only natural that he agreed to collaborate with Kai to design knives that reflect his work and are suitable for both professional and domestic use.

In teaming up with knife manufacturer Kai, Michel Bras wanted to offer knives just the way he likes them: balanced in weight, easy to sharpen, ergonomic and aesthetically pleasing. If you choose this range of knives, you're opting for utensils designed by a great name in the culinary arts with the help of the expertise of one of Japan's most famous knife manufacturers.

The set comprises the following knives:

- The N°1 8cm paring knife:

This paring knife can be used for all your everyday chopping needs: peeling and slicing fruit, dicing, slicing or sticking vegetables, thinning artichokes, chopping onions and herbs - all the little jobs that are essential for everyday cooking!

- The N°2 15cm fish knife:

Allows you to cut fish with precision, keeping the flesh and taste intact. It also cuts sensitive, fine and supple foods that require delicate handling, such as charcuterie. Its 15cm size is long enough for medium-sized pieces and ensures impeccable handling.

- The N°3 23cm slicing knife:

This honeycombed slicing knife cuts all your meats, fish and other large foods to pieces. It's perfect for slicing leg of lamb, roast chicken (being careful with the bones!) or sashimi. Its long blade cuts easily into the flesh for a fine, even cut that doesn't damage the appearance of the food. The dimples create air bubbles that prevent the food from sticking. So you can cut beautiful slices as quickly as possible.

- The santoku N°4 16cm :

This typically Japanese type of knife is also highly appreciated in the West for its maneuverability and the shape of its blade, specially designed for slicing, chopping and dicing vegetables. It chisels herbs with precision, and cuts vegetables into cubes, sticks or slices. It's an indispensable multi-purpose knife. The domed surface on the tip of the blade automatically creates a rocking motion, making it easy to cut vegetables quickly without damaging them. It's also a knife with an authentic, aesthetic shape that appeals to fans of Japanese culture.

- The N°5 22.5cm small meat knife:

This meat knife enables you to cut large pieces of raw or cooked red meat, poultry, leg of lamb, toast... It cuts straight through the fibers of the meat. As a result, the meat cooks better, the juices don't run off too much and you get a better taste.

- The large N°6 26.5cm meat knife:

With a larger blade than the n°5, you can cut larger pieces of meat. Dice, cut into escalopes, slice, tartar: you'll get every cut you want! You'll then enjoy tasty meat thanks to successful cooking.

- The N°7 10.7cm table knife:

This table knife, whose blade shape is similar to that of the famous Laguiole knife, is designed for the table. In particular, it enables you to slice your cuts of meat effortlessly.

The steel chosen for these knives is VG10 steel, a stainless alloy recognized as one of the best in the world. It belongs to the family of stainless steels because it contains a chromium content of over 13%. It is nonetheless a tough steel thanks to its high carbon content. In fact, it provides a sharp cutting edge that keeps a wire intact for a long time. The final composition is as follows: carbon to ensure a high-quality 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.

All in all, hardness is 63 HRC on the Rockwell scale for a long-lasting razor-sharp edge and ease of sharpening thanks to the ingenious combination of 3 steel layers. If you feel the need after a while, you can restore their effectiveness by using a whetstone. Be careful, however, not to use the knives on very hard foods, such as bones, to avoid weakening the blade.

Finally, we've added a titanium coating to the blades, giving them extra protection and anti-slip properties.

For a perfect finish, each blade features the brand logo and the words "Made in Japan", a guarantee of quality. A cistre leaf, a delicate herb growing on the Aubrac plateaux, is also printed on the blade, representing the cuisine of Michel Bras, who uses it in many of his dishes.

As for the handles, the chef opted for a "chestnut" shape, taken from Japanese tradition. The handle is ergonomic and does not tire the hand in any way. Michel Bras' aim is to make the handle so light and comfortable that it becomes an extension of the hand.

The stainless steel bolster and base reinforce the knife handle. The base is engraved with the chef's name.

The knives are delivered in an elegant box, ideal for a sublime gift.

Discover the entire Kai Michel Bras collection here!