Michel BRAS knives and chef's knives
An armful of stars
What can you expect from the knives presented under this master's name, a series with ten blade shapes?
Well, they look just as good in old walls as they do in modern buildings.
BRAS and KAI, founded in 1908 in Seki Japan, define the aim of their co-operation as follows: They want to create the perfect combination of beauty and function, aesthetics and gastronomy. The aim is to create the ideal companion for anyone who enjoys great cookery.
What does BRAS expect from a knife?
Beauty, sharpness, balance, even in large hands they may be excellent.
‘Cutting herbs with a blunt knife is like wounding them,’ emphasises the successful chef.
‘When the herbs are wounded,’ he says, ‘their blood is lost, as is their beauty and flavour. They simply wither and die.’
The blade is made from three layers: A hard stainless steel is forged between two layers of a more flexible stainless steel. This ensures better resistance and strength. In addition, a layer of titanium is applied to improve the antioxidant properties. The silky matt polish provides a beautiful and elegant look.
The handle is made of black laminated wood, which is water-repellent and moisture-resistant.
The surface is clearly reminiscent of chestnut contours. The knob provides space for the fingers and the hand does not tire when cutting. Look at the beautiful grain of the wood and its silky feel. Just look, don't touch.
A case made of high-quality maple wood that embodies the impression of nature in Laguiole, home of BRAS has been tailored to a simple rectangular shape. The elegance and seriousness of the Laguiole knife finds its natural expression in the texture and colour of this wood, which remains unaffected by changes in the weather. A magnet in the case holds the knife firmly in place. And he actually wants to hug it.
I find it hard to part with every single one.
Susann Frécôt
kontakt@scharferladen.de