Use and Care
Proper Cutting Techniques: Kai Cutlery is designed to be used in a smooth, slicing motion, never in a "chopping" manner. When you cut, always push forward and down, and pull back toward your body to retain your blade's edge. Repeat this motion as you cut. Always pay close attention to your fingers to prevent injury.
Cleaning: A Kai knife is a fantastic investment for your kitchen, so properly washing your knife is essential. Always hand wash Kai knives with gentle dish soap and a non-abrasive brush. Do not use soaps with citrus extracts or bleach as they can promote rust. Rinse and towel dry immediately after washing. Do no drag the edge of the knife on the towel as it can cut through and cause injury. Always blot dry the cutting edge.
Proper Knife Storage: Knives have to be stored in a safe place to protect the cutting edge and guarding against injuries. Always dry the knife thoroughly before storing to prevent damage.
Cutting Surfaces: The cutting surface you use makes a big difference in keeping your knives sharp. A cutting boards with good quality will help retain a sharp edge for substantially longer. Soft woods such as hinoki, wooden, or bamboo cutting boards, and quality polyethylene boards. Avoid surfaces that can dull or damage the knife such as china, marble, granite, tile, Formica, porcelain, stainless counter tops and glass; these surfaces can be very hard on your knives. Remember, all cutting boards and surfaces should be cleaned thoroughly immediately after use to avoid harmful bacteria growth.
Honing and Sharpening: Regular honing is necessary to maintain the a sharp cutting edge. Weekly honing will significantly extend the time between sharpening. For sharpening, it is recommended to use a whetstone, or send knives in Kai USA Ltd for a free sharpening service. Shun brand products are sold by Kai USA Ltd. and are backed by a Limited Warranty against manufacturing defects. In addition to supporting their products through this warranty, Shun will sharpen any Shun knife for free for the lifetime of the owner. The knife owner pays for shipping and processing and Shun experts will sharpen the knife for free. Sharpening is done in Shun's Tualatin, Oregon facility, using the same horizontal sharpening wheel to put the original edge back on Shun knife. Called a hiromai, this sharpening wheel, and the skills of knife experts ensure a Shun-sharp edge every time.
Limited Lifetime Warranty
Kai products from Kai USA carry a limited warranty for the lifetime of the original owner, except when stated otherwise. Kai guarantees their knives against manufacturing defects in material and construction and to preform as well as advertised when properly used and maintained. The Limited Lifetime Warranty is non-transferable and does not extend to normal signs of wear, accidents, loss, or theft. The warranty is void on products that have been modified in any way. Any product Kai determines to be defective will be replaced or repaired at their discretion. The product must be sent to Kai USA Warranty Services in Tualatin, Oregon by the owner to be evaluated. In addition to the provisions of the warranty, the owner may also have other rights that can vary by state. No other warranties are implied or expressed other than what is specifically stated. Kai USA Ltd. reserves the right to determine what constitutes normal wear, improper use/maintenance, and modification. Contact Kai Warranty Services toll free at 1-800-325-2891 for more information.
