Kitchen knives and accessories
With over 3000 models, you're guaranteed to find your new knife here. Our collection of exclusive handmade Japanese knives is a must-see. Need help finding the right knife for you? Read our buying guides or contact us for personalized advice.
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Frequency Asked Questions (FAQs)
How can I prevent my kitchen knives from rusting?
Always dry your kitchen knives & accessories thoroughly after cleaning. Store them in a dry place, such as a knife block or magnetic strip. Apply a thin layer of camelia oil to carbon steel knives to stop rust.
How do I clean my kitchen knives without damaging them?
Hand-wash kitchen knives & accessories in warm water with mild soap and dry them immediately with a soft cloth. Avoid dishwashers as heat and detergents can harm the blade and handle.
What is the difference between a honing steel and a whetstone?
A honing steel straightens the blade’s edge, while a whetstone removes a thin layer of metal to reshape it. Regular honing plus occasional sharpening keeps your kitchen knives in top condition.
How often should I sharpen my kitchen knives?
This depends on how often you cook and the type of knife. For daily use, sharpening every two to three months with a whetstone or by a professional is usually enough. Use a honing steel in between to keep the edge aligned.
