company was founded in 1908 in the Japanese city Seki. Since then, for over 100
years, it has been manufacturing and selling products with tradition, excellent
sharpness and functionality. The common denominator in KAI's products is based
on the ancient Japanese culture of hammered swords. The technical innovations
and the constant desire for aesthetic design give the KAI knives a unique
identity and world recognition.
KAI's products have long since gained cult status and are undoubtedly
kitchen knives, cooking knives, sushi knives, professional knives, knife sets,
fabric damper, VG-10, V-MAX, quality knives at good prices and fast delivery.
How are knives
When you think of a "blacksmith", it is logical for your first thought to
be a flame and fire that heats the steel. Hammering is a process with a heat of
about 1000 ° C, in which a piece of steel forms a knife by hammer, experience
Initially, the knife material is formed in a long stick. It heats up in the
oven, and when it soften, by a chisel and hammer the knife is cut in the
and Maintenance of Kitchen Knives
To enjoy the knife’s sharpness for a long time, there
is required some maintenance. Here you will find useful tips on how to use and store
for maintenance and safe use
These tips protect your interests. Keep them and the knives
will serve you longer than you expect.
- Before first use, rinse the knife with hot water.
- Do not wash the knife with aggressive detergents. Immediately after washing,
wipe with a soft cloth and spray with Camellia oil. For your own protection you
need to clean the knife with a sponge or a towel always on its back
Before using the abrasive stone, it must be soaked in
water for 5-10 minutes. Be careful to always have a thin layer of water on the surface of the
stone. When sharpening, a fine pulp is formed on the top, please do not wash it
off during the process. After you finish, just wash the stone and let it dry.