I.O.Shen knives have been handcrafted by master craftsmen using Japanese steel and with paring them with westernised handles with a Tai Tang design. Super sharp edges and the hardest stainless steel result in beautiful-looking knives that are perfectly weighted and balanced, with long-lasting blades that rarely need sharpening because they maintain their edge so well. 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 sk