Kai knives: the Seki City bladesmiths trusted by chefs worldwide

Seki City in Gifu Prefecture has been associated with blade-making since the 13th century, when the quality of local sand iron attracted swordsmiths who found the material suited to the demanding requirements of samurai swords. After the Meiji government banned the public wearing of swords in 1876, Seki's craftsmen turned their technical knowledge - the metallurgy, the tempering, the geometry of a precisely-angled blade - toward kitchen knives. Today Seki produces roughly 90 percent of all Japanese cutlery, and Kai is among its most respected names.

The history of Kai

Kai was founded in 1908, three decades after the sword ban forced Seki's industry to reinvent itself. The company name comes from the kanji for shell - a reference to the hardness and precision of their blades. Over more than a century, Kai has developed from a regional cutlery manufacturer to a brand whose knives appear in professional kitchens in Europe, North America and across Asia. Their research into steel alloys has produced several of the high-performance materials now standard in premium Japanese knives.

The ranges

Kai's Shun range uses VG-MAX steel - a proprietary alloy developed by Kai that combines the edge-holding properties of high-carbon steel with the corrosion resistance of stainless. The Damascus cladding (61 layers of folded steel) is not purely decorative - it adds lateral stiffness to the blade and allows the core steel to be thinner and harder than it could be unsupported. D-shaped pakkawood handles provide a precise grip. These are professional-grade knives sold at accessible prices.

The Wasabi range uses stainless steel in a simpler construction - well-made, durable and an excellent starting point for anyone new to Japanese knives. Explore our full Kai collection for the complete range.

Choosing the right knife

For a first Kai knife, the Wasabi santoku is the most versatile option. For a serious upgrade from a Western knife collection, the Shun Classic gyuto in 21cm provides professional performance in a familiar format. Browse our full Japanese knives collection for context and comparisons.

Maintenance

Hand wash only. Never the dishwasher. Sharpen on a whetstone at the blade's specific angle (Shun specifies 16 degrees per side). Store on a magnetic strip or in a knife block. Always cut on a wooden cutting board.

Also explore: Shimomura kitchenware and our full kitchen utensils range.

Read next

• How to choose the right Japanese knife for your kitchen, the blade types and steels explained before you pick a maker
• How to choose a Japanese cutting board
• Sori Yanagi: the designer who made cookware beautiful