Kai began in 1908, revered for its blend of traditional samurai blacksmithing and modern manufacturing to craft knives of exceptional quality. Hailing from Seki, the historic heart of Japanese knife smithing, Kai has earned a reputation for creating knives that are not only razor-sharp and durable but also beautifully balanced and effortless to use. Since their introduction into Europe in 1980, Kai has expanded its range, innovating with designs that include Western-inspired chef’s knives and ambidextrous handles, as seen in their acclaimed Kai Shun Premier and Kai Shun Nagare series, making the brand a favourite among professional chefs and cooking enthusiasts worldwide.
Cleaning
Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use.For your own safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel. Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand in order to protect the material and maintain long-lasting sharpness.
Storing
When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided. The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath.
As mentioned, most of our range is dishwasher and microwave safe, except a few ‘Crackle’ glazes, if you’re unsure then drop us an email info@mij.co.uk and we’ll be able to advise.
