Gear

Quality, Sharp Knives Are Key for Grilling Success: Try the New Kai PRO

This post is brought to you by Kai USA, which provided advertising support.

As you’ve heard from us before, knives are an essential component of your grilling arsenal, especially when trying to thinly slice or precisely cut meat.

If you’re thinking of upgrading your cutlery, why not go pro?

Kai USA recently released a new cutlery series: Kai PRO. They’re NSF Certified and built to stand up to the rigors of a professional kitchen (or the demands of a dedicated BBQer)—yet are available at an affordable price.

With a razor-sharp edge, full-tang construction, and precision handling, each component is thoughtfully engineered. It starts with a sharp, durable blade of Japanese AUS6M stainless steel. This steel is highly corrosion resistant, takes a very sharp edge, and can be resharpened easily.

Kai PRO knives are sharpened to a 16° cutting edge on each side—much sharper than the standard Western-style knives most BBQers use, which have a 20-25° edge. Then there’s the uniquely hammered look to the blade. While it’s a beautiful finish, it isn’t just for show; the hammered indentations reduce drag and help food release from the blade quickly and easily.

With your investment in Kai PRO, you are also receiving lifelong benefits from the company. Not only are Kai PRO knives backed by a Limited Lifetime Warranty, but Kai will sharpen your cutlery for free for as long as you own it. (You pay only for shipping and processing.)

Kai PRO knives are available in perfect sizes for your barbecue and grilling collection—from the brisket knife to boning/fillet to paring to a big, 10-inch chef’s knife. Here’s a link to the whole collection. See Kai PRO at the retailers at the end of this blog post.

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