Formula Created in 1964 Spot...
The KAI Chef's knife SHUN Kaji 20 cm is ideally suited for chopping vegetables, cutting fish or meat. Its wide and heavy blade make this knife an all-purpose knife in the kitchen.
The KAI Office knife SHUN Kaji 8,5 cm has a thin, slightly rounded blade, ideal for larding lean meat and poultry or cutting onions and herbs.
The KAI Chef's knife SHUN Kaji 15 cm is ideally suited for chopping vegetables, cutting fish or meat. Its wide and heavy blade make this knife an all-purpose knife in the kitchen.
The KAI Santoku SHUN Kaji 16,25 cm is the all-around knife for Asian cuisine, for cutting fish, meat and vegetable.The Traditional Japanese Utility Knife (Santoku) is the most popular in Japan.
The KAI Utility knife SHUN Kaji 11 cm is among other things specially apt for preparing all kind of vegetables.
The KAI bread knife SHUN Kaji 22,5 cm is special for hard crusts. With its long, strong blade with a scalloped edge this knife is very well-suited for cutting bread and crispy roast.
The KAI Slicing knife SHUN Kaji 22,5 cm always cuts roasts, meat and ham cleanly and perfectly in paper thin slices. Regardless of whether it is raw or roasted.