Michel BRAS

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Michel Bras is a Michelin starred chef with a restaurant in his hometown at Laguiole, in the beautiful region of South central France of Aubrac.

As a result of a mutual collaboration, Kai Group from Japan and Michel Bras have created the highest quality yet most beautiful line of kitchen ware: Michel BRAS collection of knives. Hoping his creation will inspire many to cook, Michel continues to develop and innovate kitchen tools…

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Amazon
https://www.amazon.com/stores/MichelBRAS/Knives/page/94429F04-1E0B-48AD-8D18-A1F49ACCEEF0

Williams-sonoma:
http://www.williams-sonoma.com/shop/cutlery/knives-michel-bras/

Luminaire:
http://store.luminaire.com/michel-bras-knife-no.-4-gift-package

http://store.luminaire.com/michel-bras-scissors-1-t-shaped-peeler-gift-package

03/11/2026

At Terroir Ai to Ibukuro, Chef Shinsaku Suzuki’s culinary expression is a homage to the seasonal shifts of Yamanashi’s terroir. Built upon a lifetime of disciplined craftsmanship, his approach merges traditional Japanese techniques with classical French sensibilities—transforming hyper-local, peak-season produce into emotionally resonant dishes.
This creation explores the full spectrum of local figs, celebrating three distinct varieties: black, red, and white. The red figs are transformed into a vibrant, velvety purée that anchors the plate. Black figs are seasoned simply with sea salt and kissed over open charcoal embers to concentrate their natural sugars and smoky aroma. To contrast the warm fruit, Chef Suzuki pairs it with a crisp tomato ice cream and a vibrant green oil infused with fig leaves. Salt-cured trout roe adds a pops of ocean salinity and savory complexity, while fresh, raw white figs are dressed over the top—adding an unadorned, pure texture to complete the harmony.
When a chef's disciplined mastery meets a deep reverence for the land, every element on the plate becomes a poetic bridge between nature and the diner.

山梨・八ヶ岳の四季に寄り添う「Terroir 愛と胃袋」の厨房から、鈴木信作シェフが魅せる果実の深遠な物語をお届けします。15歳から培ってきた日本料理の規律とフランス料理の技術が交差する彼のまなざしは、旬の食材が持つ豊かな個性を皿の上で鮮やかに昇華させます。
今回フォーカスを当てたのは、今まさに最高の瞬間を迎えた黒・赤・白という3種類のイチジク。鮮烈な赤イチジクはなめらかなピューレにしてソースに仕立て、黒イチジクは塩を軽くあてて炭火で炙ることで、濃厚な甘みとほのかな薫香を引き出しています。そこに合わせるのは、甘みを引き立てる涼やかなトマトのアイスクリームと、イチジクの葉から抽出した鮮やかなグリーンオイル。塩漬けにしたマスの卵が弾ける旨味と繊細な塩味で全体をキュッと引き締め、仕上げには生の白イチジクを飾

30/10/2026

No. 9: Bread Knife
The most beautiful and powerful bread knife you will ever own. Designed specifically for slicing sourdough and all types of crusty bread exactly as you desire. Its unique wavy blades are placed alternately in different directions to produce fewer crumbs, making it an exceptional tool that has captivated bakers worldwide.
Key Features
* Precision Serration: Alternating wavy blade design ensures effortless cutting through tough crusts while protecting the soft interior.
* Clean Slicing: Engineered to minimize bread crumbs, providing a clean, professional cut every time.
* Professional Build: High-carbon stainless steel blade with a durable titanium finish and a refined laminated reinforced wood handle.
* Protective Sheath: Includes a premium natural maple wood sheath for elegant storage and blade protection.

No. 9：パン切り包丁
最も美しく、最も力強いパン切りナイフ。サワードゥやハード系のパンを、思いのままに切り分けるために設計されました。波刃を交互に配置することでパン屑を最小限に抑える設計となっており、世界中のパン職人を魅了してやまない特別な一本です。
製品の特長
* 精密な波刃設計：交互に配置された波刃が、硬い皮を無理なく切り裂き、中の柔らかいパン生地を潰すことなく美しくカットします。
* クリーンな切り口：パン屑を最小限に抑えるよう計算されており、プロフェッショナルな切り口を実現します。
* プロ仕様の品質：チタンコーティングを施した高硬度ステンレス刃物鋼と、手に馴染む積層強化木ハンドルを採用。
* 洗練された収納：大切な刃を保護する、高品質なメープル材（天然木）の専用鞘が付属しており、長期的な保管も安心です。

#パン切り包丁

27/10/2026

At Terroir Ai to Ibukuro in Yamanashi, Chef Shinsaku Suzuki’s kitchen is directly tuned to the pristine wilderness of the Yatsugatake Mountains. His cuisine is a pure reflection of time and place—where wild foraging and hyper-local harvests define every menu.
This seasonal creation highlights wild mushrooms naturally harvested from the local mountain slopes, gently sautéed alongside Porotan chestnuts—a native Japanese variety known for its delicate sweetness. The dish is unified by a rich garlic and soy sauce reduction, elevated by red pepper berries (aka-sansho) picked directly from the restaurant’s garden and coarsely ground at the last second using the Michel BRAS spice mill to unleash their intense, citrusy heat. For the finishing layer of texture, raw chestnut is shaved razor-thin over the plate using the Michel BRAS mandoline (slicer), creating a visually striking contrast between raw crunch and warm, earthy depth.
When nature’s raw bounty meets tools built to preserve its absolute freshness, every shave and grind becomes a direct bridge between the Yamanashi terroir and the dining table.

山梨・八ヶ岳の自然に抱かれた「Terroir 愛と胃袋」の厨房では、山々がもたらす恵みと季節の移ろいがそのまま一皿の物語となります。鈴木信作シェフの料理は、自らの手で採取する野の食材と、土地の生産者が育む命への深いリスペクトから生まれます。
今回披露されたのは、八ヶ岳の豊かな森で採れた天然キノコと、ほくほくとした甘みが特徴の栗の品種「ポロタン」を軽やかに炒めた秋のソテー。自家菜園で摘み取った鮮烈な赤山椒の果実を、ミシェル・ブラスのスパイスミルで直前に粗挽きにし、ガーリックと醤油をベースにした特製ソースと合わせることで、奥深い香りと爽やかな痺れをプラスしています。仕上げには、ブラスのスライサー（マンドリン）で生の栗を極薄に削り出し、料理全体に繊細な食感と秋の香りを纏わせています。
素材の瑞々しさと香りをひと筋も逃さず皿へと�

23/10/2026

In the kitchen of Paris’s Maison, Chef Sota Atsumi transforms the art of the amuse-bouche into an evocative, multi-sensory prelude. Maison is built on an architectural philosophy of raw, elemental warmth—where cooking centers around open wood fire, whole-animal utilization, and deep, rustic fermentations reinterpreted through a hyper-modern Parisian lens. Chef Atsumi’s cuisine does not seek superficial elegance; it strips away pretension to celebrate the pure, untamed essence of the harvest and the sea.
This starter perfectly captures that identity: dry-aged Galician beef tartare—aged for two months directly in his own kitchen refrigerators—paired with fresh oysters, crisp fried capers, and vibrant lovage (livèche) oil. Accompanying the tartare is a delicate dip made from smoked turbot roe tarama, drizzled with lovage oil, and served alongside barigoule-poached artichokes and cucumber flowers. The crowning touch is a rare, juniper-scented pepper—milled at the very last second using the Michel BRAS spice grinder. Where conventional mills crush coarsely or unevenly, this precision instrument achieves an ultra-fine, velvety grind that gently releases the pepper’s complex botanical notes without bruising its delicate oils.
It is in these final, fleeting seconds before service that tool and philosophy merge—capturing Maison’s signature balance of rustic soul and uncompromising precision.

パリ「Maison」の厨房で、渥美創太シェフが手がけるアミューズは、食欲と五感を鮮やかに呼び覚ます特別なプレリュードです。「Maison（家）」という名が示す通り、店内を包む温もりと、薪火や熟成、野生的な素材をパリのモダンガストロノミーへ昇華させる独自の哲学。装飾的な華やかさに頼るのではなく、食材の本質と野性味、そして手仕事の温もりをそのまま皿に投影するのが渥美シェフの真骨頂です。
自社の冷蔵庫で2ヶ月間じっくりと熟成させたガリシア牛のタルタルにオイスターを重ね、揚げたケッパーと鮮烈なリベッシュ（リュヴィージュ）オイルを添えた一�

20/10/2026

The secret garden of Michel Bras where, aided by two gardeners, Jean-Luc and James, he often spends several hours a day looking after a collection of plants to make a botanist jealous! Consequently, Sébastien Bras has at his disposal an incomparable gastronomic repertoire from this verdant library, which resembles a conservatory of edible plants, where over two hundred different specimens of plants are grown, all sorts of shoots, stalks, roots, vegetables and fruit trees.

Holy basil (ocimum tenuiflorum), a sacred plant with a thousand virtues, was brought back from India. The cuttings of Sansho (zanthoxylum schinifolium or prickly ash tree), which produces berries with a lemony flavour and a finish which provokes a slight prickle on the tongue, were the result of a visit to the restaurant in Toya. Tomatillo Verde (physalis philadelphica) for a touch of acidity, Oca (oxalis tuberosa) from Peru, Houtyana (houttuynia cordata) or Rau-ram (persicaria odorata or Vietnamese coriander) from Vietnam with its mint flavour which perfumes the stocks, Mertensia (mertensia maritima) with its blue/green leaves with an odour reminiscent of the iodine in oysters, virtually all the continents and tastes are to be found here. Of course, there are also many local species as well, such as the Valeriana Phu, abandoned by the side of the road, which has now found a refuge close to the greenhouse.

ミシェル・ブラスの「秘密の庭」では、2人の庭師、ジャン＝リュックとジェームズの助けを借りて、彼は1日に数時間もの時間を費やし、植物学者も羨むほどの植物コレクションの手入れに励んでいます！その結果、セバスチャン・ブラスは、この緑豊かな「図書館」から比類なき美食のレパートリーを自由に活用しています。ここはまるで食用植物の保存館のようで、200種以上の植物、あらゆる種類の若芽、茎、根、野菜、果樹が栽培されています。

数え切れないほどの効能を持つ神聖な植物、ホーリーバジル（オシムム・テヌイフロルム）は、インドから持ち帰られたものです。レモン風

16/10/2026

Michel on meeting katana scabbard master in Seki city, near KAI’s headquarters where the Michel BRAS Kitchenware line is made.

The Mori family—father and son—who work as Japanese sword scabbard makers in Seki City, Gifu Prefecture, are known for passing down exceptional traditional techniques from generation to generation.
These techniques have been passed down primarily through the following three generations:

Mr. Masaharu Mori
Born in Seki City in Showa 23. He studied under his father, Jitaro, and is a leading figure who has been certified as a “Master Craftsman of Japanese Swords (Scabbards)” by the Japan Sword Culture Promotion Association, a public interest incorporated foundation. He also serves as vice president of the Seki-den Japanese Sword Forging Techniques Preservation Society.

Mr. Takahiro Mori
Born in Showa 50 (began apprenticeship in Heisei 9). He studied under his father, Masaharu, and Kazuyuki Takayama, a holder of preservation techniques designated by the Agency for Cultural Affairs, and established his own workshop in Seki City in Heisei 17. In Reiwa 5, he received the “Gifu Prefecture Traditional Culture Successor Award.”
While he has won numerous awards for his craftsmanship in traditional items such as white scabbards, he is also actively engaged in collaborations with anime and contemporary culture.
• Created a designer scabbard that reproduced the color (blue-purple) of Evangelion Unit-01.
• Crafted the scabbard for the protagonist Kumate’s large tachi.

Michel BRASのキッチンウェアシリーズが製造されているKAI本社近くの関市で、刀の鞘の匠と出会ったミシェル。

岐阜県関市で活躍する日本刀の鞘師（さやし）の森親子は、代々卓越した伝統技術を受け継いでいることで知られています。
主に以下の三代にわたって技術が継承されています。
• 初代（祖父）：森治太郎氏
• 二代目（父）：森雅晴（もりまさはる）氏
昭和23年関市生まれ。父の治太郎氏に師事し、公益財団法人日本刀文化振興協会から「日本刀名匠（鞘）」の認定を受けている重�

09/10/2026

La Mandoline:
Bras dishes taste even better than their beauty would suggest, often supported by flavors and textures of vegetables that have been carefully prepared one by one. This mandoline plays a major part in their cooking process, as an early visit to Le Suquet's kitchen would reveal. From translucent slices to solid, even slices, waffles and wavy cuts, it maneuvers with versatility and precision between the ingredients and the final dish. A truly dependable must in your kitchen.

Petite Mandoline:
A true tour-de-force, this slicer can adjust the thickness between 0.3mm and 1mm as desired without any fluctuation. The sharpness of the Michel BRAS slicer ensures that the clear slices fall precisely where they are supposed to be on a beautifully prepared dish. Even small truffles are no problem. It catches it securely and slices it without crumbling.

Mandoline à truffe:
Building on the elegant design of the "Petite Mandoline (Micro-Slicer)"—renowned for its delicate precision and ability to slice small ingredients—here is the new wide-type model. By expanding the blade width to 90mm, it dramatically increases your choice of ingredients and sizes, unlocking endless culinary creativity.

La Mandoline:
BRASが提供する、美しさが予感させる以上に美味しい料理は、一つひとつ丁寧に調理された野菜の味やテクスチャーに支えられていることが少なくありません。しばしばこのマンドリンが調理手順において大きな部分を担っているのです。朝のスタート時にLe Suquet のkitchenを訪れると、しばしばこの頼もしい道具が目に飛び込んできます。透けるくらい薄いスライスから、ソリッドで均等なスライス、ワッフルや波型カットで、素材と完成料理との間を多彩に正確に操ります。あなたのキッチンにおいても本当に頼もしい存在になってくれることでしょう。

Petite Mandoline:
繊細な作業と小さな食材のスライスに定評のある「プティット・マンドリン（マイクロスライサー）」の美しいデザインを踏襲し、さらなる進化を遂�

06/10/2026

[NEW PRODUCT]

La Mandoline à Truffe

A 90mm wide slicer designed for ultimate, delicate precision—perfect for everything from large size truffles to a diverse range of ingredients.

Building on the elegant design of the "Petite Mandoline (Micro-Slicer)"—renowned for its delicate precision and ability to slice small ingredients—here is the new wide-type model. By expanding the blade width to 90mm, it dramatically increases your choice of ingredients and sizes, unlocking endless culinary creativity. The uniquely angled blade reduces resistance against ingredients, ensuring an incredibly smooth slice right from the very first touch. With its delicate yet razor-sharp edge, you can evenly slice truffles, vegetables, and more to your exact desired thickness.

Thickness settings adjust from an ultra-thin 0.3mm to 1.2mm across 7 distinct levels. The inverted triangular handle is designed for maximum comfort, offering exceptional stability during use.

This mandolin was achieved with zero compromise on functionality, beauty, or safety. The components can be easily disassembled after use, to be swiftly washed and kept clean at all times. By adjusting the slide lever, the blade can be completely retracted and concealed for safe storage. The end cap is engraved with the brand’s signature logo and the cistre emblem, symbolizing its quiet elegance. True to the Michel BRAS legacy, an exquisite attention to detail brings an overwhelming sense of beauty to your kitchen, making your prep time a truly joyful experience.

特大トリュフから多彩な食材まで、繊細な美しさを極める、90mm幅のワイドスライサー

繊細な作業と小さな食材のスライスに定評のある「プティット・マンドリン（マイクロスライサー）」の美しいデザインを踏襲し、さらなる進化を遂げたワイドタイプが登場しました。刃幅を90mmへと拡張し、食材の種類やサイズの選択肢が格段に広がり、創造性豊かな料理を可能にします。

斜めに設置された独自の刃は、食材の抵抗を抑えるため、切り始めから驚くほどスムーズなスライスを実現。繊細かつ鋭い切れ味で、トリュフや野菜などを設定した厚みへと均一に、思い通りに仕上げます。厚み調整は約0.3mmの極薄から1.2mmまでの7段階。握りやすさを追求した逆三角形のハンドルが、抜群の安定感をもたらします。

機能性だけでなく、美しさと安全性にも妥協はありません。
使用後はパーツを簡単に分解して洗えるため、常に清潔にキープ。
スライドレバーの調整で刃が隠れる設計は、安全な収納を可能にします。

尻金には、ブランドの気品を象徴するロゴとシストルマークを刻印。ディテールにまで宿る美しさが、これまでのMichel BRAS製品と同様に、キッチンで圧倒的な美しさを放ち、調理時間をより楽しいものとすることでしょう。

Size: 342mm x 107mm x 23mm

Weight: 450 (g)

Made in Japan

スライサー

02/10/2026

Chef Sota Atsumi of Paris restaurant Maison operates in a realm entirely of his own—where razor-sharp instinct, profound technical mastery, and an unyielding commitment to the purity of ingredients converge. Known for his selective approach to media, Chef Atsumi’s rare collaboration highlights a shared ethos: a relentless pursuit of the ultimate culinary instruments.
His latest creation—featuring roasted guinea fowl, à la minute egg tartare, purslane, and house-made apple vinegar, elevated by his signature "black sudachi" and rare Auvergne blue cheese—showcases a sophisticated harmony of textures and unexpected aromatics. This meticulous level of detail finds its ideal match in the Michel BRAS spice grinder and milling tools. Engineered with absolute respect for the ingredient, these precision instruments allow chefs like Atsumi to release volatile aromas and adjust textures at the exact, final second before serving. It is a seamless fusion of elite craftsmanship and intuitive design, where the tool truly becomes an invisible extension of the chef's hand.

パリのレストラン「maison」を率いる渥美創太シェフは、鋭い直感と圧倒的な技術力、そして素材の純粋さに対する妥協なき姿勢で、独自のガストロノミーを切り拓き続けています。普段はメディアの取材に滅多に応じない彼が、今回特別にその創作の舞台裏を明かした背景には、妥協なき道具作りへの深い共鳴があります。
ホロホロ鳥のロティやアラミニュットのタルタル、特製の「ブラックスダチ」、そして入手困難なオーヴェルニュ産のドライブルーチーズなど、複雑なテクスチャーと香りが幾重にも重なり合う渥美シェフの皿。その繊細なクリエイションを完璧に支えるのが、ミシェル・ブラスのスパイスグラインダーをはじめとする道具たちです。食材への絶対的な敬意を込めて設計されたこれらの精密なツールは、提供の直前というまさに一瞬のタイミングで芳香を解き放ち、最高の状態を皿の上に出現させます。優�