Japanese Chef Knives

How to take care of Pro Chef Knife?

Whether your knife is high-carbon steel or stainless steel, always wash it with a damp, soapy cloth or sponge and dry it immediately after each use. Avoid air drying, especially for high-carbon steel knives, to prevent rusting.

Can one Japanese knife handle all kitchen tasks?

Yes! The KAI Shun Classic Chef Knife  design coupled with expert craftsmanship, allows the knife to handle all kitchen tasks with unmatched precision and ease, making it a versatile tool for any culinary challenge. With its Damascus composite blade comprising 32 layers of hardened steel offering unparalleled edge retention.

How often should you sharpen a chef knife?

It's advised to sharpen your Japanese chef knife every few months to keep it sharp and perform at its best. If you use the knife often, you might need to sharpen it more frequently.

Why Choose Our Japanese Chef Knives?

Our Japanese chef blades are lighter and more durable than typical Western knives because of their high-quality craftsmanship and materials. Their higher carbon content makes the blades stronger.