The Kaname knife series, part of KAI’s premium Seki Magoroku Master Line series, features traditional san mai construction – three-layered steel blades which balance long-lasting sharpness and durability.

The satin-finished blades are accented by a highly-polished edge that not only enhances sharpness but also adds to the knife’s appearance. The Kiritsuke-style blade, with its signature tapered design and rear notch, is designed for comfortable and safe handling.

Kiritsuke knives are known as all-rounders in the kitchen, and the Kaname series expands on that with three different blade sizes, making it an easy partner for delicate and demanding dishes.

At the core of each blade is VG Xeos steel encased in two layers of tough stainless steel. This manufacturing method creates long-lasting sharpness that reduces food resistance during use and ensures smooth and precise cuts.

To design the handle, KAI turned to professional chefs. The result is an intricately hand-crafted handle made from black-grained pakka wood, shaped in an octagonal, ergonomic form for a comfortable, balanced grip. The seamless transition from handle to blade speaks to the attention to detail behind each knife.

The KAI Corporation has been producing cutlery for over 115 years, drawing on the legacy of the samurai of old Japan. The company combines ancient traditions with natural materials and innovative techniques, honouring Japanese blacksmithing while meeting modern demands.

Find out more at www.kai-europe.com or www.kai-group.com