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Kai – Japanese Knives & Kitchen Tools NZ

Discover the craftsmanship of Kai knives, made in Japan since 1908. With over a century of blade-making expertise, Kai has become one of the world’s leading knife specialists, blending traditional Japanese techniques with modern innovation.

Our Kai range includes the popular Wasabi series – stainless steel blades with a sleek black handle, perfect for everyday cooking – as well as the Seki Magoroku series, renowned for its sharpness, balance, and beauty. Kai also produces professional sharpening tools and kitchen accessories, ensuring your knives stay in top condition for years to come.

✔ NZ-wide delivery
✔ Free shipping on orders $150+
✔ Expert advice available from our Newmarket showroom

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Kai Buying Guide

Shopping for Kai knives in New Zealand? Kai is known for Japanese knife-making heritage, dependable performance, and great-value options across everyday kitchen prep — from starter knives through to more specialised shapes.

What Kai is best for

  • Everyday cooking: reliable knives for daily chopping, slicing, and prep.
  • Great-value upgrades: a noticeable step up from entry-level knives without going ultra-premium.
  • Building a matching set: consistent handles and blade feel across a range of shapes.

How to choose the right Kai knife shape

  • Chef’s knife: the most versatile “do-it-all” knife for most tasks.
  • Santoku: a Japanese-style all-rounder for slicing, dicing, and chopping.
  • Utility: perfect for smaller hands, smaller boards, and quick prep jobs.
  • Paring: peeling, trimming, coring, and detail work.
  • Bread / serrated: crusty loaves, tomatoes, and delicate pastries.

What makes Kai different

  • Japanese knife-making heritage: a strong focus on sharpness and control for clean cutting.
  • Practical everyday designs: made to be comfortable, easy to use, and easy to maintain.
  • Range choice: from approachable everyday lines through to more refined series (depending on what you choose).

Care tips (to keep your Kai knives performing like new)

  • Hand wash + dry straight away: gentle wash, rinse, towel dry immediately.
  • Avoid the dishwasher: helps protect the edge and handle over time.
  • Store safely: block, sheath, in-drawer tray, or magnetic strip to protect the edge.
  • Use a blade-friendly board: wood or other softer boards are best for knife edges.

Shop Kai at The Homestore: View the full Kai collection

Kai FAQs

What’s the difference between Kai and Kai Shun?

Kai is the broader brand, offering a wide range of kitchen knives at different price points. Shun is one of Kai’s premium lines, known for higher-end materials and finishes.

Are Kai knives a good everyday option?

Yes — Kai knives are a popular choice for dependable daily prep. Choose the shape you’ll use most (chef’s knife or santoku) and add smaller knives as needed.

Can I put Kai knives in the dishwasher?

We recommend hand washing. Dishwashers can dull blades faster and may damage handles over time.

Do I need to hone Kai knives or sharpen them?

Honing helps keep the edge aligned between sharpenings. Sharpening restores the edge when it’s properly dull. Frequency depends on how often you cook.

What cutting board is best for Kai knives?

Wood or other softer boards are ideal. Hard surfaces like glass, stone, or ceramic will blunt edges quickly.

How should I store Kai knives?

Use a knife block, in-drawer tray, magnetic strip, or blade guard to keep edges protected and prevent accidents.