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Hottest Product for 2004 |
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KAI
Corporation
Has been Japan's premier blade producer for more than 90 years. Yet
their tradition of fine blade manufacturing goes back even further.
KAI factories are located in Seki City, Japan's famous samurai sword-making
center. The blade smiths of Seki City have been making some of the
world's finest cutlery for more than 700 years. Working with today's
technology, many of the descendants of those bladesmiths continue
the tradition of excellence today at KAI.
Led by Chief Executive Officer Koji Endo, KAI continues to expand
its product lines and international trade, as well as earning
the admiration and trust of its industry and customers.
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Shun
Classic
This stunningly
beautiful line of cutlery features the look and benefits of Damascus
steel, yet without its rusting problems. The Damascus-look blade profile
reduces sticking and results in less damage to the food being cut and
faster prep times. VG-10 stainless steel is clad with 16 layers of
SUS410 high-carbon stainless steel on each side, producing a 33 layered
rust-free Damascus-look. "D" shape PakkaWood handles provide
both beauty and function. The "D" shape offers maximum comfort
and control. PakkaWood provides strength, stability, and moisture resistance.
It is manufactured by impregnating hardwood veneers with phenolic,
thermosetting resins and fusing them into a solid wood grained structure
for premium applications. Dishwasher safe
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Shun
Stainless
The same stunning beauty as the Shun Classic but with a seamless one-piece
stainless steel bolster, handle and end cap. The VG-10 stainless steel
is clad with 16 layers of SUS410 high-carbon stainless steel on each
side, producing a 33 layered rust-free Damascus look. VG-10 "Super-Steel" is
composed of Carbon, Chromium, Cobalt, Manganese, Molybdenum, Silicon
and Vanadium. Handle construction is of stainless steel; Including
bolsters and end caps making them dishwasher safe.
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Shun
Pro
Shun Pro
is kitchen cutlery for the ultimate knife connoisseur who is looking
for the cleanest and most precise cut possible. It features the design
preferred by professional Japanese chef - a one sided, beveled edge
with a hollow ground back. The single bevel design means and incredibly
sharp edge thats' easy to maintain. Further, the hollow ground back
creates an air pocket between the blade and the food being cut. The
result is less sticking to the blade and less friction damage to the
wood. |
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