Leading Japanese Knife Expert Meets a Legendary French Chef | KAI Engineering on Michel BRAS Knives

🔪 Michel BRAS Kitchen Knives:
michel-bras-cote-japon.com/co...
It all started when Michel and Sébastien Bras, from Laguiole, France, and KAI Group, led by Koji and Hiroaki Endo from Seki, Japan, came together almost 20 years ago, to initiate a new project. Their common goal was to create knives that would satisfy the highest standards of quality. Up until today, that same ambition, curiosity and drive, has led to the creation of a wide variety of products aiming to turn cooking into a fulfilling experience.
Today, Laguiole and Seki both yearn to inspire the infinite possibilities of cooking, through products that are made on the principle that "good tools should not harm but instead, respect the ingredients". An idea that brought two different cultures together, and which you will grasp the moment you hold one of the products in your hand.
Elegance, precision and high performance brought about by 37 steps.
The product that best embodies the Michel BRAS philosophy of sharpness, elegance, balance, strength and suppleness, along with a perfect grip. Its unparalleled performance and elegance are brought about by its triple-layer stainless steel with different strengths, titanium finish, black laminated tempered wood, precise shapes, proportions and balance. The knives are designed to free the movement in preparing food, taste and beauty. They allow you to follow your imagination through your fingertips, the palm of your hand, and the contact of the products to be prepared.
Each knife is produced in a rationalized 37-step process of hand and machine work. Each one is engraved with a serial number and shipped from the Hida Yamato factory, with the pride and responsibility of those who made it.
Bee (Cross Section of the Handle)
Traditional knives from Laguiole, the village where Michel Bras grew up and where his restaurant “Le Suquet” is located, always bear the mark of a bee. The “Michel BRAS” knives’ simple style is an extension of this tradition.
Item Number (Metal End of the Handle)
Each knife is inscribed with a number corresponding to a function (paring, meat, vegetable, etc) so that the user can identify it at a glance. These numbers are punched on manually rather than being etched by laser, as is the usual practice.
Cistre and Serial Number (Blade)
The silhouette of the cistre, an herb that grows on the high plateaus of Aubrac, is inscribed on the blade with a serial number to indicate that the knife is unique and that you are its only owner.
Plain Wood Sheath
The fine quality hard maplewood sheath is reminiscent of the tranquil landscape of Laguiole. It is a beautiful and symbolic match, in harmony with the history and culture of blades that the city of Seki has nurtured over more than 800 years.
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[@silvielacaze-masmonteil233]

De bons outils pour faire de grands chefs !

[@michelbraskitchenware]

Il est tout naturel que l'outil évolue, tout comme celui ou celle qui l'utilise...
Merci beaucoup pour votre encouragement!!! 🫶🤗

[@silvielacaze-masmonteil233]

Ce serait chouette d’avoir des conseils sur les cuissons : vitaliseur, four, cocotte en terre, en croûte de sel ou autre

[@kaotiksystem1]

Amazing video😊

[@michelbraskitchenware]

Thank you for the support 😁 will do our best to keep it up!

[@basswoo]

話が流暢で聴きやすいです🤗

[@michelbraskitchenware]

basswoo様、今日はご視聴頂きありがとうございました！嬉しいコメント書いて頂き感謝いたします。引き続きご期待に添える、あるいはそれ以上のクォリティを具現化できるよう、精進したいと思っております。
もし他に意見や質問、リクエストなどございましたら、お気軽にお声がけください。
Michel BRAS Kitchenware