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In Japanese cooking, the right choice of knife is a big part of the joy of preparing and cooking food. In addition, the aesthetic presentation is extremely important in the Japanese food culture and everything is prepared with great passion and care. KAI is a brand that, with their premium knives, have become well-known worldwide.
The manufacturing of KAI Japanese knives is rooted in the ancient tradition of samurai sword forging where different types of metal alloys are layered together and forged into one single piece. The fine craftmanship produces multiple layers in the steel, which contribute to its sharpness and durability.
KAI knives are known for their high quality, function, sharpness and durability and are available today in a variety of models. If you’re looking for new knives for the kitchen, the KAI Wasabi Black and KAI Shun Classic collections are two examples of series that offer the very best, both for the professional and the home chef.
KAI knives should be washed by hand right after use and cannot be cleaned in the dishwasher to protect the material and to maintain the sharpness of the knife. The wooden handle of your KAI knives should not be left too long in water as this can cause damage to the wood. You can oil the wooden handle of the Japanese knives occasionally with a neutral vegetable oil.