Kai Michel Bras kitchen knives: true works of art

Features of Kai Michel Bras

The Michel Bras series was specifically designed to suit the wishes and requirements of French chef Michel Bras.

Kai Michel Bras blade

The blade is made of three layers of stainless steel and finished with a layer of titanium to prevent corrosion and oxidation. The silhouette of the symbol of his restaurant, “Le Suquet”, is engraved on the blade along with a unique serial number. So you are the sole owner of the knife. The knife comes with an elegant hard maple wood sheath. The magnet in the sheath holds the knife securely in place and protects the blade.

Kai Michel Bras handle

The handle has the characteristic Japanese chestnut shape and is made of black laminated wood. The handle is moisture resistant and feels silky smooth. Please note: this knife is not dishwasher safe. This causes irreparable damage to both the blade and the handle.

Each knife in this series is engraved at the end of the handle with a number that corresponds to a function. This allows you to see at a glance which knife you need. Even if they are stored in a knife block or knife guard. These numbers are entered manually.

Michel Bras: king of French cuisine

With his three Michelin stars, Michel Bras is one of the most successful and well-known French chefs. His cooking style is described as simple and elegant, yet full of variety and creativity. Michel Bras was born in the French village of Laguiole, located in the Aubrac region. This region is where Michel Bras' success has its roots. The traditions and beauty of this place have inspired Michel Bras to develop the style of cooking for which he is so renowned. He taught himself to cook for the most part and devised his menus during walks through the forests of Aubrac. It is not surprising that his first restaurant is located in Laguiole, Aubrac. His family also plays a major role in his life as a chef. His son, Sébastien, has been his right-hand man for many years and is his designated successor. Just as Michel learned from his father, Sébastien learned the same Aubrac-infused vision of cooking. His parents, wife and daughter-in-law are also deeply involved in running the restaurant. Since 2002, he has also been running a restaurant in Hokkaido, Japan, together with his son. This made Japan a part of Michel Bras's life. That part grew in 2008 when Kai and Michel Bras decided to join forces.