Best selling Kitchen knives from Kai
On this page you'll find a ranking of the best Kai products in this category. To give you a quick overview, we've already ranked the most important information about the products for you.
1. Kai Shun Santoku
This Shun Santoku is ideal for those who have not yet worked with large knives but want to cut professionally. With the Shun Santoku, you can slice ingredients into fine pieces by pushing or pulling the blade along its entire length.
The wide blade and excellent handling of the Shun Santoku are highly appreciated by professional chefs as well as ambitious home cooks. Santoku means "three virtues" in Japanese and is suitable for meat, fish, and vegetables, much like a European chef's knife. It features a 32-layer Damascus steel blade with an HRC of 62.
2. Kai Shun Premier Tim Mälzer
The Kai knife from the Tim Mälzer series is a real eye-catcher with its hammered surface. Extreme sharpness and a good grip characterize the Kai knife. The Kai knives from the Shun Premier Tim Mälzer series are made from 32 layers of corrosion-resistant Damascus steel and feature a handcrafted hammered surface, known in Japan as Tsuchime, combining timeless aesthetics with unique sharpness. The blades of the Kai knives have a solid core made of VG-10 steel with a hardness of 61±1 HRC. Similar to the limited anniversary knife, this series emphasizes not only extreme hardness but also optimal grip. Thus, Kai knives are professional cutting tools that set new standards in the premium segment through their highest functionality in timeless design.
3. Kai Shun Classic
The Shun chef's knife series is highly regarded by culinary elites and ambitious home cooks alike. Shun professional chef's knives are made from a specially developed, rust-resistant Damascus steel with 32 layers. The inner layer consists of V-Gold-10 steel. This steel is extremely corrosion-resistant, very hard (61±1 HRC, 1.0% carbon, 1.5% cobalt), and, with proper care, keeps the blade sharp for a long time. The convex grind of the blade, along with the manual honing of each Shun knife, creates an unparalleled sharpness that allows the knife to glide through even the toughest ingredients with ease. This sharpness, combined with the balanced weight of the knives, enables fatigue-free work. The Santoku is suitable for meat, fish, and vegetables. The special shape of the Santoku knife ensures good handling and fatigue-free use.
4. Kai Shun Premier
The Tim Mälzer Nakiri is particularly suitable for cutting vegetables. The wide blade of the Tim Mälzer Nakiri enables professional work. The blunt blade of the Tim Mälzer Nakiri can be used as a spatula, so that the food to be cut practically reaches the wok. The Tim Mälzer Nakiri also features a hand-finished hammer finish, known in Japan as Tsuchime, and a fine walnut handle.
5. Kai Shun Premier Office Knives
The Tim Mälzer office knife is ideal for preparation tasks. The sharpness and lightweight design of the knife allow for fatigue-free work. It is made of corrosion-resistant Damascus steel and impresses with its hardness, sharpness, and good grip.
6. Kai Shun all-purpose knife
The Shun utility knife is perfect for a variety of prep tasks. It is ideal for trimming meat and hollowing out fruits like melons. At the table, the Shun utility knife is excellent for slicing salami or dried meats.
7. Kai Wasabi knife set
The black handles of the Kai Wasabi knife set completely encase the blades. This design prevents dirt from accumulating on the Kai Wasabi knife set, making it perfect for large kitchens. The Kai Wasabi knife set includes: Wasabi Knife 6710P, blade 10 cm, Wasabi Utility Knife 6715U, blade 15 cm, Wasabi Chef's Knife 6720C, blade 20 cm.
8. Kai CK-S Klingenschutz Grösse S
Would you like to sharpen and maintain your KAI knives professionally? Then we recommend our specific ceramic-bonded whetstones. These allow you to sharpen your knives in the traditional Japanese way. In addition to the whetstones, we also offer electronic sharpening devices as well as maintenance accessories and blade guards. This allows you to keep your knives in optimum condition. In our detailed instructions, you will learn everything you need to know about sharpening single-edged and double-edged knives with traditional Japanese whetstones. Included accessories (scope of delivery): KAI blade guard, size S (17 x 4.8 cm)
Kitchen knives
−50%
only 35 of 56 remaining on sale
CHF7.40 was CHF14.70
Kai CK-S Klingenschutz Grösse S
17 cm
9. Kai Wasabi Nakiri
The Wasabi Nakiri is the Japanese vegetable knife. The wide and blunt blade of the Wasabi Nakiri can be used as a spatula. It is ideal for anyone who enjoys preparing a fresh wok menu with a good knife. To ensure professional control of the Wasabi Nakiri, press the thumb of the left hand (for right-handed users) and the little finger together while curling the middle fingers. This allows the Wasabi Nakiri to glide along their surface, reducing the risk of injury.
10. Kai Wasabi
The Wasabi chef's knife is the most important knife in the kitchen. With the Wasabi chef's knife, everything on the cutting board can be sliced. The Wasabi chef's knife has an optimal length of 20 cm.
