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Series SHUN PRO SHO was awarded with special prize from German Design Award 2019.

Once more KAI quality and design are distinguished.




The English brand Prestige has been part of family life since 1938. Versatile, rosbust and easy to use products, they have inspired generations to enjoy cooking, from Sunday roasts to home backing and everything between.

There is nothing like great food and home cooking to bring everyone together.



We are very happy and proud of this award.The respected consumer testing house Stiftung Warentest took 20 different kitchen knives, and after cutting 22 kilos of tomatoes, 20 kilos of carrots, 60 celery plants, 120 pineapples just as many mangos, buckets of parsley, sage, rosemary, three kilos of hazelnuts and 6 pork backs the winner was clear - The Kai Shun Premier Santoku from the Tim Mazler series. Now our knife can claim the very best Stiftung Warentest quality rating - Good (1,6). 


Kai is leader in the production of high-quality damask steel knives. Those damask knives are praised and appreciated for being the sharpest knives in this category. Damask steel – also called damascene steel – has a long tradition and history. In the Middle Ages the armourers from Damascus were legendary. Thanks to a special technique of forging of hard and soft layers of steel, the swords were characterized by high stability and special hardness and sharpness. The technique found its way to Japan, where was developed a high culture of the manufacturing of the Samurai swords: The blades were made from up to thousand layers of folded hard and tough steel. Like this the damask steel found also its way to kitchens of Japan. Japanese cooking is traditionally based on raw products and needs for that reason sharp and long-lasting knives who cut precisely fish as well as fine vegetables.
Traditional damask steel may rust over the years and has to be maintained and oiled. It was the development of a new and rust-free damask steel who paved the way to Europe for the damask knives.
The Kai professional knives are made of this newly developed rust-free damask steel with 32 layers according to the traditional Japanese Samurai sword art of forging. The inner layer consists of “V-Gold-10” steel which is extremely corrosion-resistant and hard and leads to a blade which stays nearly permanent sharp. The layering of two variable carbonic steels combines the advantages of hard and soft steel and leads to an incomparable and unexpected long-lasting sharpness and robustness.

Japanese cuisine

In Japan one can enjoy a wide variety of interesting and delicious dishes, including tako-yaki, sushi, sashimi, and tempura. Japanese cuisine has evolved over centuries of social and political changes. Washoku (Japanese cuisine) usually refers to food that was around before 1868, the end of Japan's isolationist policies. A few aspects that set Japanese cuisine apart from other cuisines are its emphasis on using quality ingredients, particular seasonality, and impeccable presentation. In a sign of how serious the Japanese are about food, Michelin recently awarded more restaurants in Tokyo a three star rating than any other city in the world.

Traditonal dishes


Tempura consists of vegetables or seafood that are covered in a light batter and then deep fried. Tempura was originally brought to Japan by the people of Portugal. Now, tempura is one of the most popular foods in Japan and also one its best-known exports. Tempura-ya (tempura restaurants) can be anything from low-priced chain fast food joints to classy fine dining establishments. Tempura is usually part of a bento (lunch box) or set meal. It is especially popular in convenience or take-out bentos. There is a huge variety in the ways that tempura is served and cooked and even in what ingredients are used, although it is widely-accepted that dishes should utilize seasonal ingredients that are as fresh as possible. A high-quality tempura should need little else other than a sprinkle of salt.


Tako-yaki (grilled or fried octopus) is a ball-shaped dumpling made from diced or baby octopus, batter, tenkasu (tempura scraps), green onion, and pickled ginger. It is topped with ponzu, mayonnaise, okonomiyaki sauce, katsuobushi (fish shavings), and aonori (green laver). This dish became popular in Osaka and was first sold in 1935 by Endo Tomekichi, the street vendor who invented it. Takoyaki is sold in shops called issen-yoshoku (one-penny western food).

Sushi and Sashimi

Sushi is a dish of rice cooked with vinegar topped with seafood (often uncooked) or made into rolls. When raw fish is sliced and served alone, it is known as sashimi. When sushi is rolled around or inside of nori (seaweed), it is called makizushi. Inarizushi is when the seafood is packed into a fried tofu pouch. And, chirashi-zushi is sushi rice served in a bowl with scattered seafood on top.

Featured products

Chef's knife

Blade: 20 cm

84,95 €

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