The 10 Golden Rules for Kai Knife Owners

Our KAI knives are all Made in Japan, created using techniques and materials that differentiate them from Western-made blades. These differences give KAI knives a particular edge (pardon the pun) in their quality and sharpness, with the majority of our ranges being crafted using a metal-folding technique, which gives them their distinctive pattern and incredible sharpness.

Their superior quality makes KAI knives a far better investment, and they can last for decades—but only if you follow a few simple care rules.

Washing: Handle with Care

NEVER, EVER put your knives in a dishwasher—hand wash only! This rule applies to all kitchen knives, but it’s especially important for Japanese blades. The PakkaWood handles on the Shun Classic, Premier, and Nagare ranges will maintain their characteristic gleam with proper care.

(KAI Nagare utility knife)

A mild detergent and a damp cloth will suffice for cleaning. Avoid scourers, bleach, and citrus-based soaps, as these can damage the blade and handle over time. Handwashing is also a way to ensure you don’t damage your knife’s edge or handle, especially if it’s made of delicate materials like PakkaWood.

Drying: Keep It Clean and Dry

After washing, dry your knife immediately with a clean, dry cloth. Although our knives’ blades are made of stainless steel, their higher carbon content makes them more sensitive to water, and they will rust if not dried quickly.

Avoid air drying, as moisture can linger, leading to rust or germ buildup. And remember, you own one of the sharpest knives out there—handle it with care to avoid accidents!

(KAI Premier Chef's knife 20cm)

Storage: Protect Your Blade

Proper storage is essential to maintaining your knife’s edge and overall condition. Here’s how to store your KAI knives safely:

Knife Blocks: A classic choice, knife blocks keep your blades secure and organized. Our Magnetic Oak and Stainless steel knife block is designed to fit the entire Shun range, offering both protection and easy access.

Magnetic Strips: A sleek and space-saving option, magnetic strips keep your knives visible and within reach. Our Magnetic Knife Rack is crafted with a protective wooden layer to prevent blade damage.

In-Drawer Trays: For a minimalist approach, consider an in-drawer knife tray. This keeps your knives safely tucked away while protecting them from bumps and scratches.

Avoid storing your knives loose in a drawer, as this can lead to dulling, chipping, or even accidents. When placing your knife on a magnetic strip, gently stick the spine (back) of the blade first, then rotate it to attach the rest of the blade. This prevents the edge from bumping into the strip and getting damaged.

Cutting Boards: The Unsung Hero of Knife Care

Just as important as how you use and care for your KAI knives is what you cut on. Hinoki wood chopping boards are a perfect match for Japanese knives. Known for their softness and natural antibacterial properties, Hinoki boards are gentle on your knife’s edge, helping to maintain its sharpness and prevent chipping. Unlike harder surfaces like glass, granite, or marble, which can dull your blade quickly, Hinoki wood provides a forgiving surface that’s ideal for precision cutting.

Our Hinoki Wood Chopping Boards are crafted from high-quality Japanese cypress, offering a lightweight, durable, and hygienic option for your kitchen. Pair one with your KAI knife, and you’ll notice the difference in both performance and longevity.

(Small hinoki chopping board, perfect for quick meal preparation and easy storage)

Sharpening: Keeping Your Blade in Peak Condition

Even the sharpest knives need a little TLC to stay at their best. For the average home cook, sharpening your KAI knife every 1-2 months is sufficient to maintain its edge. However, if you’re a professional chef or use your knife daily, you may need to sharpen it more frequently.

We recommend using a whetstone for sharpening, as it provides the precision and control needed for Japanese blades. Our combination whetstones is a great option, designed specifically for maintaining the razor-sharp edge of Japanese knives. Remember, sharpening is not just about maintaining performance—it’s about preserving the craftsmanship of your knife for years to come.

(The 400/1000 combination whetstone is a great starting point for knife sharpening, 400 grit stone is used for initial edge repair and re-profiling, while a 1000 grit stone is used for refining the edge and achieving a sharper finish).

Usage: Precision Over Power

KAI knives are precision tools, not brute-force instruments. Here’s how to get the most out of them:

What Not to Cut

Avoid using your KAI knife on bones, joints, or frozen food. These tasks are better suited to heavier, more robust knives designed for such purposes. Using your Japanese knife on hard materials can lead to chipping or even breaking the blade.

The Locomotive Motion

The ideal cutting technique for KAI knives is the “locomotive motion”—a smooth, up-and-down slicing action that mimics the movement of a steam train’s wheels. This technique ensures even pressure distribution, reduces the risk of chipping, and keeps your blade sharp for longer. Avoid chopping or twisting motions, as these can damage the blade over time.

Our Favourite KAI Knife Range: The Shun Classic Range

If you’re looking for a knife that combines traditional craftsmanship with modern performance, the Shun Classic Range is a standout choice. Featuring a folded Damascus blade with a distinctive wave pattern, these knives are as beautiful as they are functional. The PakkaWood handle provides a comfortable, ergonomic grip, making them a joy to use for everything from slicing sashimi to dicing vegetables.

Final Thoughts

Owning a KAI knife is more than just adding a tool to your kitchen—it’s an investment in craftsmanship, precision, and sustainability. By following our simple care guide, you’ll ensure your knife remains a trusted companion for decades.

Whether you’re a home cook or a professional chef, pairing your KAI knife with the right accessories—like a Hinoki wood chopping board or a Kai Magnetic Knife Block—will elevate your cooking experience and protect your investment