Michel BRAS Kitchenware

20 years, 23 tools.

Conceived in Laguiole by Michel & Sébastien BRAS, manufactured in Seki by KAI.

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Michel BRAS Kitchenware
More episodes on the Michel BRAS Kitchenware Youtube Channel

La Mandoline

Having a command center in the kitchen.
La Mandoline

5 Expressions

3 types of grater blades and 2 types of julienne blades to enjoy a wider variety of food preparation.
5 Expressions

10 purposeful knives

Elegance, precision and high performance brought about by 37 steps.
10 purposeful knives
Daniel BouludChef-owner of DANIEL, New York

"Michel Bras collaborated with Kai of Shun knives to make these out of stainless steel and PakkaWood in Japan. The finest collaboration of expertise between a chef and a steel master, with a beautiful design. The perfect combination of Japanese precision and sharpness, and French balance. While they are expensive, they will last a lifetime." (Jetset Magazine)

Michel Bras with Masaki Kusada

Glass artist based in Kanazawa City, Ishikawa prefecture

Michel Bras with Masaki Kusada

Hiromi Daido

Ceramic artist based in Mino, Japan
Hiromi Daido

Yoshimi Tokuda

Ceramic artist based in Mino, Japan
Yoshimi Tokuda

Masaki Kusada

Glass artist based in Kanazawa, Japan
Masaki Kusada

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 Héritage by Kei Kobayashi opened on the 45th floor of The Ritz-Carlton, Tokyo in January 2024. Teruki Murashima, who had already collaborated with Kobayashi at AZURE 45, its predecessor at the same location, will serve as head chef. Kobayashi, known as the first Asian chef to win three Michelin stars in France, supervised the restaurant under his own name, making it the first restaurant of its kind in Japan. The concept is a modern expression of classical French cuisine for tomorrow. This is a theme that is unique to him because of the neutral location in the middle of Tokyo, which is different from his restaurants in Paris, which focus on innovative cuisine that opens up the times and maintains a three-star rating, and on creating the Kei style, or Maison Kei in Gotemba, which is based on local production for local consumption and overlooks Mount Fuji.

Louis Han, who started his first restaurant with the Korean name meaning "fragrance that evokes memories," earned his first Michelin star a few years later at the age of 32. He is off to a good start. He grew up in Gangnam, Seoul, to a lawyer mother. He went to culinary school with a firm determination to become a chef, overcoming his mother's expectations of him to become a doctor or lawyer. Surrounded by a large and kind family, he followed the path his heart led him. He studied French and Italian cuisine, gained experience in the Middle East, and immersed himself in his native cuisine when he landed in Singapore. He honed himself under Sun KIM of META, a senior chef in Singapore and a senior Michelin 1-star chef, and explored what he wanted to do and what kind of chef he wanted to be.

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Frequently asked questions

Which carrier is used for shipping my order?

In Japan, we use Japan Post as our delivery service.

What if my order arrives in a damaged condition?

If an order arrives in damaged conditions, the customer can contact us directly by sending us detailed description of the conditions alongside pictures. We will do our best to find a solution together, see if the order may be subjected for an exchange.

Check our refund policy for more details.

How long will it take for my package to arrive?

The package usually arrives in 2~3 days after posting.

How are taxes handled if I purchase from outside of Japan?

We do not collect taxes & duties for orders outside of Japan at the moment. However, we provide a list of HS Codes in the side menu (Harmonized System Codes) which can be useful to get an estimation of what you will be charged by your local customs.

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