Cleverly designed with a slightly smaller, mid-size handle the I.O.Shen Chai Khom Knife has a short, Santoku-style blade that suits almost any cook. Perfectly weighted, the very deep blade allows chefs with large hands to use this knife just as nimbly as someone with small hands and dainty digits – and, of course, you can also use the blade to transfer chopped food from chopping board to pan.

Capable of cutting through heaps of fruit or veg prep without the ‘KP’ getting tired, it’s also weighty enough to cut through meat, fish and poultry. The strong point is perfect for scoring into the surface of joints of meat, fish skin or squid and the short, gently-curved edge makes it ideal for a ‘rock chop’ action when chopping herbs.

I.O. Shen knives offer a unique blend of Japanese and Western sensibilities, setting them apart from the traditional Japanese knife. Sure, their Triplex Steel Technology is a marvel, but the design elevates them to another level.

A Western Touch:

Most Japanese knives are known for their lightweight build and handles crafted from metal, bamboo, or wood. I.O. Shen takes a different approach, incorporating a distinctly Western influence. Their handles boast a satisfying weight, akin to a classic German knife, perfectly complementing the razor-sharp, 15° angled Japanese steel blade.

Beauty Meets Balance:

The artistry doesn’t stop at functionality. I.O. Shen handles feature the captivating Tai Tang pattern, adding a touch of elegance to your culinary arsenal. No wonder renowned Chef Felice Tocchini describes using these knives as “…like working with a piece of art.”

A Modern Classic:

Launched in 2004, I.O. Shen Mastergrade knives have become a favourite among professional chefs and home cooks alike. Their combination of innovative technology, superior craftsmanship, and stunning design makes them a true standout in the world of cutlery.