Minimalist Design, Maximum Functionality
The full-metal construction with no transition between blade and handle offers perfect balance and superior hygiene. The stainless steel handle with a diamond pattern ensures a secure and comfortable grip, even during extended use.
? 6.5" (16.5 cm) Blade
Ideal for precise cuts and everyday kitchen use.
✨ Satin Finish
An elegant surface that not only looks sophisticated but also reduces food sticking to the blade.
? Superior Steel Core
Forged from 1K6 molybdenum-vanadium stainless steel with 0.8% carbon content and a hardness of 58 ±1 HRC, this blade combines durability, corrosion resistance, and long-lasting sharpness.
? Innovative Grinding Technology
Thanks to Kai’s three-step slow grinding process, friction between blade and ingredients is significantly reduced, enabling effortless smooth and precise cuts.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
