Kitchen knife blade maintenance set with camellia oil and microfiber towel by Kai

The most common length for a chef's knife is 20 cm (8 inches), which is perfect for most kitchen tasks. However, the ideal choice depends on several factors: Hand size: Smaller hands handle 16–18 cm blades more comfortably, while larger hands may prefer a 21–25 cm blade. Personal habits: Those who favor broad movements and long cuts might lean toward longer knives; those who prioritize precision or work in tight spaces might prefer a shorter blade. Experience level: Beginners tend to choose shorter, more manageable blades, while professionals often prefer 21 or 24 cm knives for greater efficiency. In short, there is no “perfect” size for everyone — the right length should be chosen based on comfort, control, and intended use.

Avoid keeping them loose in drawers, where they can get damaged or become a safety hazard. It’s better to use a wooden block, magnetic strip, or blade guard. You can find the right solution in our catalog.

Yes, in our ecommerce store you will find only professional and high-quality chef knives. Each model is selected to meet the needs of chefs, cooks, and cooking enthusiasts who seek reliable, sharp, and durable tools. We offer a complete range of professional kitchen knives, ideal for precision cutting, meat, fish, vegetables, and much more. You will find slicing knives, santoku, paring knives, and other models commonly used in professional kitchens. We collaborate only with brands recognized at the professional level, such as [e.g., Victorinox, Global, Kai, F. Dick, Ambrogio Sanelli, Wüsthof, etc.], to offer you the best in performance and safety in the kitchen

It’s highly discouraged. High heat and aggressive detergents can damage both blade and handle. Knives can also knock against other items, dulling the edge.

Hardness refers to how resistant the steel is, measured on the Rockwell scale (HRC). The harder the steel, the better it retains its edge—but it’s also more brittle and prone to chipping.

Blades can be made of stainless steel (rust-resistant), carbon steel (very sharp but delicate), or ceramic (lightweight and razor-sharp but fragile). Premium knives often use Damascus steel or advanced alloys. Not sure which to choose? Contact us—AFcoltellerie has them all.

Handles can be made of wood (classic but delicate), plastic (durable and hygienic), or technical materials like micarta or G-10, which are extremely tough and non-slip even when wet.

A 20 cm chef’s knife is the most versatile option to start with. Paired with a paring knife, it covers most everyday kitchen needs.

The grooves or “granton edge” reduce friction and prevent food from sticking to the blade. They’re especially useful with wet or soft foods like fish, cheese, or vegetables.

Yes. Some single-bevel Japanese knives are made specifically for right- or left-handed use. Many universal knives, with a double bevel, work well for both.

European knives are sturdier, with thick, curved blades for rocking cuts and tough ingredients. Japanese knives have thinner, harder blades for clean, precise slicing—but they’re also more fragile. In short: Europeans are durable and versatile, Japanese are sharp and surgical.

A sharp knife is safer and more efficient: it requires less force and delivers precise cuts. A dull blade can slip and increase the risk of accidents.

It depends on how often you use them and the type of blade. Generally, regular honing with a honing steel is recommended, along with deeper sharpening every few months or when the knife loses effectiveness.

A honing steel maintains the edge and prolongs the life of the knife, but it doesn’t actually sharpen. To restore the edge, you need a sharpener (manual, electric, or whetstone). The ideal routine is to use both: the honing steel for daily care, the sharpener for periodic maintenance.

A smooth steel realigns the edge without removing metal. A grooved one has a slightly abrasive action, taking off a small amount of material. A ceramic steel is gentler and suitable even for hard blades like Japanese knives.

Hold the steel vertically and draw the blade across both sides at a 15–20° angle using light, steady strokes. Just a few passes are enough to maintain the edge.

Almost all types, but be careful with serrated or ceramic blades: they require specific tools or techniques. Always check the manufacturer's guidelines or ask us for advice.

Accessories and spare parts that complete your sharpening tools: angle guides for stone sharpening, non-slip bases and trays, flattening stones, leather strops for finishing, replacement wheels and inserts for Minosharp and Wüsthof sharpeners, wheels and jigs for the Tormek T-2, and blade-care products such as camellia oil.

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.

They clip onto the spine of the blade and hold it at a steady angle as you move it across the stone. They help most in the first sessions, before your hand has learnt the angle, and on long blades, where it's easy to lose it towards the tip. Check that the guide's angle matches your knife's: a guide keeps the angle steady, but it doesn't choose it for you.

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.

Water stones wear faster in the middle and gradually become hollow. On an uneven surface the blade makes irregular contact and the angle won't stay steady. A flattening stone, with a very coarse grit, brings the surface back to flat. To tell when it's needed, draw a pencil grid on the stone you want to check and rub it on the flattening stone: wherever the marks remain, the surface is low. Keep going until they have all disappeared.

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.

A strop is a strip of leather, often loaded with a very fine abrasive compound, that you draw the blade along at the end of sharpening. It removes the last traces of burr and polishes the edge. Unlike on a stone, the blade moves spine first, with the edge trailing: the other way round, it would cut into the leather.

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.

Wheels, inserts and replacement rods are specific to each model: the part for the Minosharp 220 is a different item from the one for the 440 or the 550. Check the exact name of your sharpener, usually printed on the body or the packaging, and match it to the name in the spare part's title. Replace the abrasive element when the knife no longer regains its edge after the usual number of passes.

Carbon steel blades, and to a lesser extent some stainless steels, can stain or rust if left damp. Dry the knife straight after washing and, if it's carbon steel, wipe on a thin film of camellia oil with a cloth. Light surface rust can be removed with a dedicated abrasive rust eraser, without touching the edge.

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.