KAI

KAI (貝印), a Seki blade company since 1908

Shop KAI knives

KAI (貝印) is a Japanese blade company founded in Seki in 1908, when Saijiro Endo began making pocket knives there. Its head office is now in Tokyo, and its group maker, KAI Industries, has its factories in Seki and Gujō.

We stock two of its knife brands, Shun and Seki Magoroku. The Seki Magoroku name comes from the swordsmith Seki no Magoroku.

KAI was established as a company in Seki, Gifu, in 1920, began making safety razor blades in 1932 and launched its Shun (旬) knives in 2000. Today KAI says it sells more than 10,000 products, covering cooking and grooming tools as well as medical and industrial blades.

Shun says each of its knives is crafted in Seki City through more than 100 steps, and that its Classic and Premier series use VG-MAX, a steel proprietary to Shun. Those are the two Shun lines we stock.

From Seki Magoroku we stock the Imayo (いまよう) line, which KAI describes as a series with a high-hardness blade and a three-step edge for long-lasting sharpness.

“A blade company founded in Seki in 1908, behind Shun and Seki Magoroku.”

Est. 1908 | 明治41年

Known for Shun and Seki Magoroku kitchen knives

Website kai-group.com

People

Founder: Saijiro Endo 遠藤斉治郎
Current Head: Hiroaki Endo 遠藤浩彰

Craft

Known For: Shun and Seki Magoroku kitchen knives
Steel: VG-MAX, VG10, AUS10A

Location

Address: 1110 Oyana, Seki, Gifu 501-3941, Japan
Region: Seki, Japan
Coordinates: 35.4874842, 136.8715381

Brand

Logo

Native Name

貝印株式会社

Why KAI Matters

KAI (貝印) began in Seki in 1908 with pocket knives and launched Shun in 2000. Its head office is now in Tokyo, and KAI says it sells more than 10,000 products, covering cooking and grooming tools as well as medical and industrial blades.

Does KAI Allow Unsolicited Visits?

Not open to public visits.

Knives by KAI

Shun Premier

For a lot of people, a Shun was the knife that started it all — the first time they realised a kitchen knife could actually be sharp. The Premier line from K... Read more

For a lot of people, a Shun was the knife that started it all — the first time they realised a kitchen knife could actually be sharp. The Premier line from KAI is arguably the most refined expression of that idea. Built around KAI's proprietary VG-MAX core steel — an evolution of VG10 with improved edge retention and corrosion resistance — the blade is clad in 68 layers of stainless Damascus and finished with a tsuchime (hammered) texture that isn't just for show. The dimples genuinely help with food release, which is a nice bonus on a blade that's already pretty well ground. At around 60-61 HRC, the VG-MAX edge holds up noticeably longer than standard VG10 before needing a touch-up, and because everything here is fully stainless, maintenance is about as low as it gets — rinse, wipe, done. The contoured walnut-toned Pakkawood handle feels immediately comfortable in a Western grip and gives the Premier a warmer, more organic look compared to the Classic line's black D-shape. The lineup covers the basics — chef's knife (20cm), santoku (18cm), utility (16cm), paring (10cm), and a bread knife — all with the same 16-degree edge geometry. These aren't artisan-forged knives and they don't pretend to be. What they are is remarkably well-engineered factory knives with excellent consistency, a genuinely sharp edge out of the box, and a fit and finish that most people will never need to look past. If you're buying your first serious knife, or you want something that just works without any fuss, the Premier is a very safe bet. Read less

Pros

Ideal for the household
Excellent fit and finish

Cons

Relatively hard to sharpen
High budget

Sanmai - Stainless Damascus Clad Tsuchime

Shun Classic

The Shun Classic is where it all started for a lot of knife enthusiasts — the knife that made people realise there's a world beyond the German block set.... Read more

The Shun Classic is where it all started for a lot of knife enthusiasts — the knife that made people realise there's a world beyond the German block set. KAI's flagship line has been quietly converting home cooks for over two decades, and the current version with VG-MAX steel is the best it's ever been. VG-MAX is KAI's proprietary evolution of VG10 — a fully stainless core running at 60-61 HRC that holds a 16-degree edge longer than you'd expect from a factory knife at this price. The 34-layer stainless Damascus cladding gives it that distinctive wave pattern that's become almost synonymous with “Japanese knife” in mainstream cooking culture. The blade is polished and well-ground — it's not the thinnest knife out there, but the geometry is sensible for an all-rounder, handling everything from onions to herbs to breaking down a chicken without feeling like you need to baby it. It's a workhorse, and it's designed to be treated like one. The black Pakkawood D-shape handle is comfortable for extended use and works well for both pinch grip and handle grip users. The lineup covers the essentials — chef's knife (20cm), santoku (18cm), utility (15cm), paring (9cm), and bread knife (22cm). If there's a knock on the Classic, it's that VG-MAX can be a bit stubborn on the stones compared to simpler carbon steels — but that's the trade-off for a blade you can leave on a magnetic rack without worrying about rust. For someone stepping up from a supermarket knife, the Shun Classic is still one of the best entry points into Japanese knives. Read less

Pros

Great OOTB
Easy to look after
Excellent fit and finish
Workhorse grind

Cons

Relatively hard to sharpen
Not the thinnest geometry

Sanmai - Stainless Damascus Clad Migaki

Kai Seki Magoroku Imayo

The Kai Seki Magoroku Imayo line brings the heritage of Seki's legendary swordsmith Magoroku into your modern kitchen with a practical twist. Part of KAI... Read more

The Kai Seki Magoroku Imayo line brings the heritage of Seki's legendary swordsmith Magoroku into your modern kitchen with a practical twist. Part of KAI's extensive Seki Magoroku family, the Imayo series combines traditional tsuchime (hammered) aesthetics with contemporary performance, making it an excellent entry point for those discovering Japanese knife culture. Built from 1K6 molybdenum vanadium stainless steel hardened to 56±1 HRC, these knives offer the sweet spot between durability and sharpness retention. The 1K6 steel, with its 0.6% carbon content and 13.5% chromium, delivers reliable edge holding while remaining completely stainless — perfect for busy kitchens where maintenance time is limited. It's not the hardest steel you'll encounter, but that's actually a feature: it makes the knives easy to sharpen and forgiving to use. The signature tsuchime (hammered) finish isn't just for show. Those deliberate dimples across the blade surface create tiny air pockets that help food release cleanly, reducing that annoying sticking you get with mirror-polished knives. Combined with KAI's precision factory grinding and Western-style pakkawood handles, the Imayo line offers a comfortable, practical introduction to Japanese knife geometry without the intimidation factor of more traditional designs. At this price point, the Imayo represents excellent value. You're getting genuine Japanese craftsmanship from Seki City's most established manufacturer, solid stainless steel performance, and that distinctive hammered aesthetic that makes these knives stand out in any kitchen. They're built for daily use and backed by KAI's century-plus reputation for reliable cutlery. Read less

Pros

Budget friendly
Easy to look after
Ideal for the household
Great OOTB

Cons

Non-premium steel
On the thicker side

Monosteel Tsuchime

Frequently Asked Questions about KAI

Who is KAI?

KAI is a Japanese knife maker based in Seki, Japan, established in 1908. They are known for Shun and Seki Magoroku kitchen knives. Their signature steels include VG-MAX, VG10, AUS10A. Available at Knives and Stones Australia.

What knives does KAI make?

KAI produces the following knife lines: Shun Premier, Shun Classic, Kai Seki Magoroku Imayo. We currently carry 12 products from KAI at Knives and Stones. They specialise in Shun and Seki Magoroku kitchen knives.

Where is KAI located?

KAI is located in Seki, Japan. Japanese knife-making regions each have distinct traditions. Seki in Gifu Prefecture has a 700-year bladesmithing history and is Japan's largest knife production centre.

Where can I buy KAI knives in Australia?

Knives and Stones is an authorised Australian stockist of KAI. You can shop online at knivesandstones.com.au, with free shipping for knives over AU$200 Australia wide, or visit our stores in St Peters (Sydney), Crows Nest (Sydney), Braddon (Canberra) and Prahran (Melbourne) to handle the knives before buying.

Is Shun made by KAI, and how is it different from Seki Magoroku?

Yes. KAI launched Shun in 2000, and its own history page calls it a premium knife (高級包丁). KAI traces its history to 1908, when Saijiro Endo began making pocket knives, and the company was established in Seki, Gifu, in 1920.

Seki Magoroku is also a KAI brand. KAI says it carries the craft and spirit of the swordsmith Seki no Magoroku into modern knifemaking, fused with KAI's own technology, and its top tier is the Master Line.

What is the Seki Magoroku Imayo line?

Imayo (いまよう) is a series inside KAI's Seki Magoroku line. KAI says its hammered tsuchime pattern gives a luxurious look, and that its high-hardness blade is finished with a three-step sharpening process for a sharp edge with long-lasting cutting performance.

It is one of the series on KAI's Seki Magoroku knives page.

Can Seki Magoroku knives go in the dishwasher?

We suggest keeping Seki Magoroku knives out of the dishwasher. Wash each knife by hand and dry it straight away.

KAI

People

Craft

Location

Brand

Why KAI Matters

Does KAI Allow Unsolicited Visits?

Knives by KAI

Shun Premier

Shun Classic

Kai Seki Magoroku Imayo

Shop KAI Knives

Visit Us In Person

St Peters

Crows Nest

Canberra

Prahran

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