Chef Kaoru Aihara on Aged Goto Island Kue, Kanazawa Lotus Root, and Squid Ink Sauce at Simplicite

Chef Alexis Moko on Essential Kitchen Tools: Michel BRAS Quotidien Knife, Mandoline, and Moulin

Chef Alexis Moko on Dry-Aged Hirame and Morning-Harvested Vegetables

Pil Pil Sauce Rockfish: Classic Spanish heritage meets the bounty of Ishikawa Prefecture

Sébastien Bras on Precision, Textures, and the Iconic Gargouillou with KAI Knives

Sébastien Bras on the Art of Aubrac Terroir: Trout, Tomato, and Summer Herbs

Sébastien Bras on Childhood Memories and the Magic of Aubrac Wild Blueberries

The Craft of Connection: Chef Sunayama on Michel Bras’s Masterclass Tools

The Philosophy in the Blade: Chef Sunayama on the Michel Bras No. 91

Greasy Zoe’s signature egg custard—a comforting, velvety starter with wakame seaweed

Sén Chef Sunayama's Iwana and Tulsi tea dish expressing the clarity of Tenkawa's river

The Watershed Cuisine of SÉN: Reclaiming Tenkawa’s Wild Soul

O.MY's fish course: A perfect illustration of this "no-waste" philosophy

Chef Toshiharu Sunayama's signature dish capturing the ephemeral beauty of the Tenkawa ecosystem

Chef Iguchi's delicate harmony of winter pairing seasonal flounder with "Ayame Yukikabu" turnip

L'évo in Toyama presents a masterclass in seasonal wild game: seared Tsukinowa (Asiatic black) bear

Brae Farm Vegetable Garden: Brae's agricultural project expressed in an ever-evolving dish

"Kotoka" strawberries grower Kenji Hagihara on the beauty of working with chefs in Nara

"Oyster Ball," a dish that captures the specific ecosystem of the Noto Inland Sea

The beauty of Japan in early summer in a dish by Chef Kazunari Nakamura

Chef Robin Wickens on what he appreciates about his items from the Michel BRAS Collection

O.MY Restaurant Blayne Bertoncello's words about his Michel BRAS equipment

BRAE Restaurant Dan Hunter's review of Michel BRAS tools

HIRAHIRA Farm Hajime Hirasawa on growing produce for fine dining restaurants

Greasy Zoe’s Chef Zoe Birch’s comments on her picks from the Michel BRAS Kitchenware line

A ritual of woodfire: VILLA COMMUNICO in Nara, Japan

VILLA COMMUNICO Chef Daiki Horita about his Michel BRAS kitchenware

A Heartening World-Class Expression of Southern Australia

Blayne Bertoncello on what O.MY Restaurant is all about

Simplicité's perfectly aged swordfish pancetta beautifully sliced with No.3 Michel BRAS knife

Why top-quality Japanese fish is perfect for maturation

Butternut squash dish by Respiracion Kanazawa, featuring Michel BRAS Kitchenware

What inspired Sébastien Bras when designing his own kitchen knife series with KAI

One of ODETTE’s beloved signature dishes: Kampot Peppercorn-Crusted Pigeon

One of TOEDA Karuizawa's chef Tadataka Toeda signature appetizer using local ingredients

Early summer Gargouillou at Le Suquet featuring La Mandoline Michel BRAS

Asparagus & Foie Gras at Maison BRAS Le Suquet #authenticfrench #culinaryarts #finedining

TOUMIN & Le Moulin Michel BRAS #chef #signaturedish #finedining #frenchcuisine #gastronomy

5 Expressions: 3 grater blades & 2 julienne blades to enjoy a wider variety of food preparation

Ideas for home: Oeufs farcis #michelbras #chef #chefrecipe #cookingathome #frenchcuisine #eggrecipe

Julien Mercier using some of our products while serving Claudine's carpaccio full of flavors 🤤

Chef Nakamura Kazunari using Michel BRAS tools to prepares his "farm to table" salad

Chef Santiago Fernandez preparing a dessert using his Petite Mandoline and Brazilian nuts at MAZ

Cuisine régionale L' évo ** : Chef Taniguchi cooks a signature dish with his mandoline.

Chef Louis Han serves contemporary Korean cuisine in his Michelin starred restaurant NAE:UM

Chef Santiago Fernandez preparing the first element of MAZ dish concept “Cold Rocks”

Chef Keita Kitamura & Le Moulin Michel BRAS #shorts

Petite Mandoline Michel BRAS: Slicer with adjustable thickness between 0.3mm and 1mm as desired