Sharpening your Knives

How often should I sharpen my knives?

Shun knives should not need sharpening more than once a year, less often depending upon the level of use. When the knife will no longer slice through a ripe (not over-ripe) tomato easily, it is time to sharpen your knife.

Prior to using the wet stone it should be completely soaked in water for about 5 to 10 minutes. Please make sure that the stone is always slightly wet during the sharpening process.

When sharpening single-edged knives the ground side should be treated first. Make sure that you maintain the original angle given by KAI. If at all possible apply an angle of 45° (to achieve the best possible surface). Grind towards the edge using pressure; release the pressure on the way back. Apply as often as necessary to achieve the desired degree of sharpness. Once finished on this side, turn the blade over and start on the other side but only approx. 1/10th as often as before.

Double-edged knives need the same treatment but with an angle of 15°. Both sides need to be ground evenly to restore the symmetrically ground edge.

Finaly, KAI japan has developed the perfect solution for simple & convenient knife sharpening of double edged knives in the form of the KAI Electric Sharpener.

Caring for your knives

Your high-quality Japanese knives need a certain amount of care to make sure that you can enjoy the knife and its sharpness for a long time.

Prior to using your knives for the first time they need to be rinsed once under hot water.

After each use rinse and clean the knife thoroughly with a soft cloth. Don’t use aggressive detergent.

To avoid injuries always dry the knife from the back of the blade towards the edge.

Aggressive foodstuff like lemon juice should be washed off directly after use.

Never clean the knives in a dishwasher. This will not only affect the material but also the edge’s sharpness.

Never use glass or granite cutting surfaces. They may be easy to clean but will ruin even the hardest edge. The recommended cutting surfaces are wood (preferably hardwood) or medium-dense synthetic boards.

Don’t soak knives with handles of natural wood for too long. Apply a little neutral vegetable oil from time to time.

To refresh the shiny appearance of the Wasabi edge we recommend vegetable oil or our special neutral silicone oil.

When storing a knife please make sure that the edge never comes into contact with other metallic objects. This is to avoid damages to the edge. Keep the knives either in a knife block, a drawer insert or the wood covers for the Japanese blades.