Collaborative development with up-and-coming young Japanese cook Hashimoto
Ichirin is a Japanese restaurant that received 2 stars in Michelin Tokyo in 2012. The owner, Mikizo Hashimoto, is engaged in various activities such as product development and media appearances, not limited to cooking, with the desire to "pass on the splendor of Japanese food and the technology of Japanese food to the future."
Kai and the first kitchen knife were developed with the concept of "enjoying making Japanese food at home" with a focus on operability and ease of grip, taking into consideration the detailed work of Japanese food. By placing the center of gravity of the knife toward the blade, the weight of the knife itself can be used to cut without burdening the ingredients.
Balance of center of gravity determined by trying dozens of prototypes
"Even if you cut the same cucumber, the appearance and taste will change depending on the knife," says Mr. Hashimoto.
There are two types of lineup, 5 inch and 7 inch. The size of the seven inch is 35 cm in total length / 21 cm in blade length, and the manufacturer's suggested retail price is 15,000 yen. The size of 5 inch is 28 cm in total length / 16 cm in blade length, and the manufacturer's suggested retail price is 10,000 yen. It can be purchased at specialty stores, department stores, and the official online store of Kai.
The cutting edge with the tip cut off is suitable for detailed work
