Knife set

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 detergen) 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.

Sharpening & Care

Ensure that all knives with natural wooden handles do not remain in water too long. Oil the handle from time to time with a little neutral vegetable or camellia oil.

It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness.

Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives.

For the professional handling of our grinding range we inform you here.

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.

We are proud to guarantee that each Shun cooking knife manufactured in Japan leaves our factory in absolute faultless condition.

In case a product shows any faults in original material, construction, or workmanship it will either be replaced or repaired at no cost within a 10 years period of time. Normal wear and mistreatment are excluded from this warranty.

Our warranty only applies to products purchased from authorized KAI sales partners.

This guarantee does not restrict the consumer‘s statutory warranty rights. The guarantee is given by KAI Europe GmbH, Kottendorfer Str. 5, 42697 Solingen and only applies to the EU.

The assertion of the guarantee is free of charge for the customer. During the warranty period, the consumer has at least one claim against KAI Europe GmbH for supplementary performance in accordance with Section 439 Paragraphs 2, 3, 5 and 6 Clause 2 and Section 475 Paragraph 3 Clause 1 and Clause 5 of the German Civil Code (BGB).

The effectiveness of the guarantee obligation is not affected by the fact that one of the above requirements is not met.

DANGER of cuts and stab wounds:
Always stay focused when using knives. Handle the knife by the handle, never the blade. Carry knives with the cutting edge pointing downwards and away from your body. Test sharpness on the food, not with your hand. Always use well-sharpened knives and appropriate cutting surfaces.

Maintain a safe distance from other workstations. If necessary, use protective equipment and secure the items to be cut. Store your knives in designated places and never leave them lying around. Do not attempt to catch a falling knife. Store knives in knife bags or holders.

Never run with an unprotected knife. Regularly inspect knives for damage and stop working if defects are found. Sharpening should only be carried out by experienced individuals.