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The KAI ACCESSORIES series brings together tools designed to support every stage of kitchen work: from ingredient preparation — with utensils such as peelers and tongs — to blade care, thanks to sharpening stones developed to KAI's exacting standards. Each accessory is crafted with the same attention to quality and functionality that defines the brand's entire range.

The Kai Seki Magoroku Red Wood series features blades made from 1K6 stainless steel with a hardness of 56–58 HRC, offering a good balance between edge retention and ease of sharpening. The traditional Japanese sharpening allows precise and controlled cuts, ideal for fish, meat, and vegetables. The red-tinted natural wood handle, with a traditional Japanese chestnut shape, ensures an ergonomic and stable grip. The black polypropylene ferrule, resistant to moisture, contributes to the knife’s durability and balance.

The complete knife cases and blocks from Kai provide organised and professional kitchen solutions designed to keep essential tools always within reach. The knife blocks are made from high-quality materials such as selected wood or specially designed structures that help protect the blades, ensuring stability, safety and proper storage. These sets include a versatile selection of knives and useful accessories, such as chef’s knives, santoku knives, paring knives, kitchen scissors or honing steels, providing a complete toolkit for a wide range of kitchen tasks.

It is suitable for both professionals and cooking enthusiasts who want to complete their kitchen kit with reliable, precise and long-lasting tools that integrate seamlessly with KAI knives.

The Kai Seki Magoroku Red Wood series is recommended for chefs, culinary professionals, and advanced cooking enthusiasts looking for reliable knives with precise cutting performance and quality construction, inspired by Japanese tradition.

It is recommended for professional chefs, kitchen professionals and demanding enthusiasts looking for a complete and well-organised set of high-quality knives and accessories.

Preparation utensils such as peelers and tongs are designed for intensive daily use, while sharpening stones are ideal for those who want to keep their blades in optimal condition over time, with precise edge control.

It is ideal for daily food preparation and precise cutting tasks on fish, meat, and vegetables, taking advantage of the blade geometry and traditional Japanese sharpening for clean and controlled cuts.

It is ideal for daily kitchen organisation, offering different tools for preparing meat, fish and vegetables, with knives always easily accessible.

Kitchen utensils should be cleaned after each use, and hand washing is recommended to preserve the materials. Sharpening stones require thorough rinsing after use and should be stored dry; some types need to be soaked before use — always follow the specific product instructions.

To maintain performance over time, it is recommended to sharpen regularly on a whetstone, use wooden or synthetic cutting boards, and wash by hand with immediate drying. This helps preserve the edge, wooden handle, and overall blade durability.

To preserve performance and durability, it is recommended to sharpen knives regularly on whetstones or honing steels, wash them by hand and dry them immediately, and store them completely dry in the block or case.

The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.

It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.

It is ideal for everyday preparation and precise cutting tasks.

Regular whetstone sharpening and proper cutting boards help preserve performance.

Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.

The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.

Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.

Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.