Michel Bras 7-Piece Knife Set
Renowned French chef Michel Bras collaborated with Kai, the producer of Shun knives, to bring together the best traditions of French and Japanese cutlery. Made in Japan, these knives feature razor-sharp stainless-steel blades tightly joined to comfortable PakkaWood handles.
- All knives are hand assembled to exacting specifications.
- Matte-finish blades is composed of three stainless-steel layers: a hardened VG-10 core sandwiched between two layers of more flexible steel for increased durability and resistance.
- Blades are coated in titanium to enhance their antioxidation properties.
- Each blade is etched with a unique serial number and Bras's signature emblem of cistre, the delicate Alpine fennel that grows in the hills above his Aubrac restaurant.
- For quick identification, each handle is inscribed with the knife item number (1–7), signifying the blade's form and function.
- Black PakkaWood handles are designed in the traditional Japanese chestnut shape, to sit comfortably in the hand.
- Storage block sold separately.
7-Piece Set includes:
- 3" sheep's-foot paring knife (#1).
- 4" steak knife (#7).
- 6" utility knife (#2).
- 6 1/4", 8 3/4" and 10 1/2" santokus (#4, #5 and #6).
- 9" hollow-ground slicing knife (#3).
- 3" sheep's-foot paring knife: 3"-long blade; 4"-long handle; 2.5 oz.
- 4" steak knife: 4"-long blade; 4 1/4"-long handle; 2.8 oz.
- 6" utility knife: 6"-long blade; 4 1/2"-long handle; 4.5 oz.
- 6 1/4" santoku: 6 1/4"-long blade; 4 3/4"-long handle; 6.5 oz.
- 8 3/4" santoku: 8 3/4"-long blade; 5"-long handle; 9 oz.
- 10 1/2" santoku: 10 1/2"-long blade; 5"-long handle; 10.6 oz.
- 9" hollow-ground slicing knife: 9"-long blade; 5"-long handle; 7.3 oz.
- Made in Japan.
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
- Hand-wash with warm water and a mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
This item will be shipped directly from the manufacturer and is not eligible for rush shipping. Please allow two to three weeks for delivery.
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