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TOP Fillet Fish set: Deba Shun Pro Sho knife+Yanagiba Seki Magoroku KK+Kai Levalische pliers

was €404.90 Special Price €364.00 €298.36
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Excellent tools to professionally fillet your fish with high quality Japanese knives from the manufacturer Kai. The TOP Fillet Fish Set combines a unique blade design and its traditional Japanese shapes for working fish, with modern elements. The Set Top Fillet Fish includes: No. 1 Yanagiba knife blade cm. 27 Seki Magoroku KK series by Kai with octagonal handle in matt black pakka wood. The extremely long and slender shape of the blade allows for fine and precise cuts, perfect for filleting fish. The Yanagiba series blade is ground on one side, made of stainless carbon steel, which meets the strict European standards. Decorated with a soft, wavy line in a satin finish. The KK series combines robust quality with understated functionality. No. 1 Deba knife blade cm. 16.5 Shun Pro Sho series by Kai with an artistic ornamental motif that decorates the blades, made with an innovative production process, gives a great visual impact to these knives. The black pakka wood handle, the same used for the Shun Classic series, with a minimalist and elegant shape, deliberately contrasts with the decorative richness of the blade. The knife blade is made of corrosion-resistant VG 10 steel with a hardness of 61 (± 1) HRC. The 45° asymmetrical sharpening blade makes it particularly sharp, therefore suitable for cutting with maximum precision. The flat side of the blade is worked in concave to create an air gap between the blade and the food to be cut. The high and flat edge minimizes friction to ensure perfect cutting results. The black pakka handle is very elegant and ergonomic. Its asymmetrical chestnut shape allows a secure and comfortable grip during cutting. The continuous tang ensures stability and balance. No. 1 Fish bone tweezers by Kai in stainless steel, functional and elegant, with a closure studied in detail to pick up the bones without cutting or breaking them. Size: 13.9 x 2.1 x 2.3 cm.
FAQs
What characterizes the KAI ACCESSORIES series?
The KAI ACCESSORIES series brings together tools designed to support every stage of kitchen work: from ingredient preparation — with utensils such as peelers and tongs — to blade care, thanks to sharpening stones developed to KAI's exacting standards. Each accessory is crafted with the same attention to quality and functionality that defines the brand's entire range.
What characterises the Kai Shun Pro Sho series?
The Kai Shun Pro Sho series is designed according to the tradition of professional Japanese knives used for fish preparation. The blades are made from high-carbon steel and feature a traditional single-bevel edge designed to deliver extremely precise, clean and controlled cuts typical of Japanese cuisine. The minimalist design focuses on functionality, blade rigidity and cutting accuracy for delicate tasks. The natural wooden handle with ferrule ensures a stable grip and excellent control.
What characterises the COMPLETE KNIFE CASES AND BLOCKS from Kai?
The complete knife cases and blocks from Kai provide organised and professional kitchen solutions designed to keep essential tools always within reach. The knife blocks are made from high-quality materials such as selected wood or specially designed structures that help protect the blades, ensuring stability, safety and proper storage. These sets include a versatile selection of knives and useful accessories, such as chef’s knives, santoku knives, paring knives, kitchen scissors or honing steels, providing a complete toolkit for a wide range of kitchen tasks.
Who is this series recommended for?
It is suitable for both professionals and cooking enthusiasts who want to complete their kitchen kit with reliable, precise and long-lasting tools that integrate seamlessly with KAI knives.
Who is this series recommended for?
It is recommended primarily for professional chefs, sushi chefs and experienced enthusiasts looking for traditional Japanese knives designed for highly precise cutting techniques.
Who is this series recommended for?
It is recommended for professional chefs, kitchen professionals and demanding enthusiasts looking for a complete and well-organised set of high-quality knives and accessories.
What is the ideal use?
Preparation utensils such as peelers and tongs are designed for intensive daily use, while sharpening stones are ideal for those who want to keep their blades in optimal condition over time, with precise edge control.
What type of use is it ideal for?
It is ideal for specialised fish preparation, including sashimi, sushi and precise filleting tasks where clean and accurate cuts are essential.
What type of use is it ideal for?
It is ideal for daily kitchen organisation, offering different tools for preparing meat, fish and vegetables, with knives always easily accessible.
How should these accessories be properly maintained?
Kitchen utensils should be cleaned after each use, and hand washing is recommended to preserve the materials. Sharpening stones require thorough rinsing after use and should be stored dry; some types need to be soaked before use — always follow the specific product instructions.
How should it be maintained?
Regular sharpening on Japanese whetstones, the use of wooden or high-quality synthetic cutting boards and hand washing with immediate drying are recommended to preserve edge performance and blade durability.
How should it be maintained?
To preserve performance and durability, it is recommended to sharpen knives regularly on whetstones or honing steels, wash them by hand and dry them immediately, and store them completely dry in the block or case.
What characterises the KAI series?
The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.
Who is this series recommended for?
It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.
What type of use is it ideal for?
It is ideal for everyday preparation and precise cutting tasks.
How should it be maintained?
Regular whetstone sharpening and proper cutting boards help preserve performance.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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