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Michel Bras Knife

There is no way you can separate knives from chefs. The quest to create the best knives brought Michel Bras and KAI together, eventually turning into a deep friendship. Michel hails from Aubrac in France, while Kai is from Mino, a place in Japan.

Both the places mentioned above are world-famous for their exquisite quality of knives. Although Michel is a chef, his father was a reputed blacksmith. Hence Michel understands the importance of using quality knives.

In 1908, the KAI group was established in the city of Seki, Japan. Seki is famous for its high-quality ore and pristine water, earning its name - City of blades. Swords made in Seki were held in high regard by Japanese feudal lords who occupy a distinguished history.

Michel believes that not only should a knife be sharp and elegant, but it should have a firm grip while being well-balanced. He even went on to say that chopping up herbs with a blunt knife is plain injustice, defeating the entire purpose of cooking and ruining the culinary experience.

Michel uses the example of Japanese archery to illustrate cutting. When an archer holds a bow and arrow in his hand, it becomes a part of his body and spirit, letting go of the arrow only when he is fully confident that it will hit the target. Similarly, for a dedicated chef who is passionate about his profession, a sharp and firm knife will boost his efficiency.

Now that you understand Mr. Bras's thought process, you will realize how he and Kai meticulously crafted their signature knives. Due to their combined perseverance, they created blades that are the embodiment of style, functionality, elegance, and gastronomy. In short, anyone with an intense love for cooking will prefer to work with Michel Bras's knives.

 

What is so particular about Michel Bras knives?

An authentic Micheal Bras knife consists of three layers. There is a rigid layer of stainless steel between two layers of flexible stainless steel that increases its resistance. Further, they add an extra coating of titanium to its zest and intensity.

Michel Bras knives

 

Each knife's handle is made out of black, laminated wood that is resistant to water and moisture, and at the same time, they are easy to use. The bottom end of the knife is shaped like a chestnut, typical of Japanese knives. Such is the beauty and convenience of these knives that one who holds them would feel like it's a part of his arm.

If you consider the entire process of creating these knives, it's no less than a masterpiece. Like making customized jewelry, each knife undergoes thirty-seven processes (including handcrafting) by accomplished and dexterous artisans before achieving the final result.

Every knife has a number that tells us about its specialty. For example, each blade is for a specific purpose, like cutting vegetables, paring, meat, bread, and so on.

 

Some of the notable Michel Bras knives are below.

1. Michel Bras Julienne Set
2. Michel Bras Meat Cleaver
3. Michel Bras Santoku Knives
4. Michel Bras Bread Knife
5. Michel Bras Corian Knife Block
6. Michel Bras Boning Knife
7. Michel Bras 3-Piece Steak Knife Set
8. Michel Bras 3" Sheep's-Foot Paring Knife
9. Michel Bras 6" Utility Knife
10. Michel Bras Quotidien Utility Knife
11. Michel Bras 4" Steak Knife
12. Michel Bras 9" Hollow-Ground Slicing
13. KAI Michel Bras Quotidien - Utility Knife
14. Michel Bras cheese knife - Forge de Laguiole
15. Michel Bras Chopper knife

 

Cleaning and storage

1. Always use gentle dish soap.
2. Never use citrus extracts or bleach as they can cause corrosion.
3. Never use scouring pads, steel, or gritty cleansers while cleaning the blades. Rinse and wash quickly.
4. Make sure you dry the knives for some time (15 to 20mins) before storing them in their appropriate place/rack. Leaving the knife submerged in water for extended periods is a strict no.
5. Once the knife is nice and dry, ensure that it finds its way into a sheath, block, knife case, in-drawer, etc. Never leave a knife inside a drawer minus its sheath. It could injure someone and ruin the blades in the long run.
6. The best way to wash the knife handles is by using your hands.
7. Protect your knives from rust and oxidation.
8. Preserve the knife with 100% pure, organic, cold-pressed, refined Camellia oil.

 

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