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When we’re hustling to get dinner made, it’s tempting to pick up any old knife to get the job done. But the truth is, by doing that, we might get in our own way and slow things down by not having the right tools at hand. Imagine chopping a tomato with a bread knife, or using a pocket knife to carve a chicken and suddenly it’s easy to see why having the right blade for the job is such a crucial step.
But it's sometimes hard to know which knife is best for the job and it's good to have an expert to guide you. That's where Kai Knives can help. With over 100 years of experience, Kai is India's leading Japanese knife brand with a proven history of excellence. Stainless steel blades that can be hand sharpened ensure they're honed to perfection.
Their range of knives is the perfect place to start for anyone who's looking to be more proficient in the kitchen, and there's one for every occasion. Here's a quick lowdown on the knives every budding foodie needs in their toolkit.
Utility Knives
Peeling Knife
Sometimes also called a paring knife this is a must-have to carry out any precision work or naturally, to peel! Like the Kai Peeling Knife, they have a curved blade and piercing tip which helps you glide easily through fruit and vegetables for a smooth peel.
Serrated Vegetable Kitchen Knife
An essential of any kitchen is a solid all-rounder that can take care of all your day-to-day tasks it’s up to all your slicing, dicing and chopping needs. With a blade that's three times sharper and pointed and a sharp tip that pierces even the tough outer skin of a watermelon the Kai Kitchen Knife does all this and more.
Plain Blade Kitchen Knife
With a shorter blade and a finely honed edge, kitchen knives are designed to have a smaller surface area along the blade for smooth cutting even on softer vegetables and fruits like tomatoes. The Kai Short Kitchen Knives come in a variety of colours to match your cooking mood that day.
Chef Knives
Nakiri Knife
A more advanced knife but still suitable for home use, a utility knife blade is longer than a paring knife but narrower than a chef's knife. It works well for slicing and dicing fruit, vegetables or tender pieces of meat. The thin double bevel-edged blade means every cut is precise without any push or pull. The Kai Hocho Nakiri Knife is the ideal knife to master the correct motion and smooth chopping with a razor-sharp, carbon steel blade that can do it all.
Santoku
For when you’re starting to feel a bit more confident with a sharp blade, then a Santoku knife should be added to your wish list. Ideal for mincing, dicing, and slicing, as they feature a straight edge with a narrow sheep's foot blade. The Kai Hocho Santoku Knife comes with an L-shaped design that extends natural movement and allows you to test out the capabilities of a more professional knife in comfort.
