Kai PRO Knives brings professional-level performance to every kitchen – providing a diverse selection of beautiful, high-quality cutlery for every need. NSF Certified for use in professional kitchens, Kai PRO cutlery offers a razor-sharp edge, striking hammered finish, comfortable grip, precision handling, and a lifetime of use.
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A kitchen essential, the Paring Knife allows for maximum control, whether you’re peeling, coring, mincing, slicing, or creating a delicate garnish. |
Designed to excel at every kitchen task, the classic Chef’s Knife blade of Japanese AUS6M steel has a curved belly perfect for executing a rocking cut. |
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A Bread Knife completes the trio of core cutlery, and this blade is built with wide serrations to slice easily with minimal tearing and crumbling. |
The long blade of the Kai PRO Slicer allows you to trim hefty cuts of meat like brisket, turkey, or a roast. It even works for large vegetables! |
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The perfect middle ground, the thin and narrow blade of the Utility Knife is versatile and efficient when tackling prep and detail work. |
Also known as an Asian Chef’s Knife, the razor-sharp edge of the Santoku is sure to deliver precise cuts of fish, vegetables, and meats. |
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Designed for use in commercial kitchens, this Boning + Fillet Knife is easy to maneuver when deboning and trimming cuts of meat and fish. |
Tough and sturdy, the Cleaver has a thick and durable blade suitable for cutting larger cuts of bone-in meat or breaking down whole poultry. |
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A smaller size than your typical Chef's Knife, the 6" blade is great for small hands or for anyone that prefers more control when cutting. |
Designed with multi-tasking in mind, the Asian Utility Knife has a sharp tip and a long, straight-edge blade that comes in handy for many tasks. |
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The long, thin blade of the 10” Chef’s Knife is the choice for cooks who prefer a longer knife with more cutting leverage when preparing larger ingredients. |
This Fillet Knife has just the right amount of flex in the blade steel to make the job easier, whether it is filleting fish or trimming meat. |
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The unique design of the Master Utility Knife combines the agility of a utility knife with the multi-purpose capabilities of a chef’s knife. |
The long and narrow profile of this traditional single-beveled Japanese slicing knife makes the Yanagiba perfect for making sashimi! |
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This nimble triangular blade has a narrow tip perfect for boning poultry and trimming meats, and delivers control when prepping fruit and veg. |
This set has what you need to get cooking! The go-to Chef’s Knife, small yet mighty Paring, and the happy medium of the Utility Knife. |
