Kai "Luna" Professional 10-Piece Knife Set with Sheaths

It’s time to up your kitchen game and graduate to these high-quality knives by Kai. Kai is one of Japan’s largest and most historic cutlery companies. Each set includes an 8” Bread, 7” Santoku, 6.5” Precise Asian Utility, 6” Utility, and 3.5” Paring. Each knife has a high-carbon stainless-steel blade that is mirror-polished and finished with a unique hammered finish that helps release food more easily.

Features

  • German DIN1.4116 high-carbon stainless-steel blade is hand-sharpened on a whetstone and holds a super-sharp edge
  • The lightweight, soft-grip handle has rubberized inserts for a comfortable, secure grip
  • Coordinating sheath protects the blade and makes storage safe and easy
  • Piece count includes knives and sheaths
  • KAI Luna 7" Santoku Knife:
    • Its versatile design makes it a good choice for slicing, chopping, dicing, and mincing
    • 7"-long blade; 5 1/4"-long handle.
    • Weight: 4 oz.
  • KAI Luna 6" Multi Utility Knife:
    • The pointed tip is designed to bone small cuts of meat and poultry, and the serrated section of the blade can easily cut through the tough exterior of citrus
    • 6"-long blade; 5 1/4"-long handle
    • Weight: 3.5 oz.
  • KAI Luna 3 1/2" Paring Knife:
    • This paring knife’s lightweight handle and short, wide blade, sharpened to a 16-degree angle, make it ideal for precise peeling, coring, trimming and mincing
    • 3 1/2"-long blade, 5 1/4"-long handle
    • Weight: 2.6 oz.
  • KAI Luna 8" Bread Knife:
    • This bread knife is both lightweight and super sharp, with widely spaced, angled serrations that allow it to cut easily in both directions with minimal pulling and tearing
    • 8"-long blade; 5 1/4"-long handle
    • Weight: 5.8 oz.
  • KAI Luna 6.5" Asian Utility Knife:
    • Has a long, thin blade perfect for processing vegetables and thinly slicing meat
    • Blade Length: 6.50", Handle Length: 5.50"
    • Weight: 4.62 oz.

Warranty

5 Years Kai

Estimated Delivery Date

Monday, July 8th - Thursday, July 11th

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