火炎 · Japanese cutlery
67-layer Damascus steel hardened to 60–62 HRC, an octagonal handle and a sheath. Try it for 30 days in your kitchen: if you don’t love it, we’ll give you your money back.
The whole catalogue
Every Kaen knife, the new arrivals and everything you need to sharpen, store and cut well, on one page.
Up to −24% on sets
One click and the whole set goes into your cart with the discount already applied. Every knife comes with its sheath.
−18 %
二本 · To get started
One big knife and one small: between them they cover 90% of any recipe.
Gyuto 20 cm
€99,95
Petty 9 cm
€69,95
Shipping €9.99 · €10,05 away from free shipping · 30-day trial · 3-year warranty
Most popular−24 %
三本 · Recommended
Chef’s, vegetable and precision: the whole kitchen with three knives. The one we recommend to almost everyone.
Gyuto 20 cm
€99,95
Nakiri 18 cm
€119,95
Petty 9 cm
€69,95
Free shipping · 30-day trial · 3-year warranty
−14 %
六本 · The full collection
All six Kaen knives, none repeated. For people who cook a lot, or for a big gift.
Gyuto 20 cm
€99,95
Nakiri 18 cm
€119,95
Santoku 18 cm
€109,95
Bunka 18 cm
€109,95
Kiritsuke 20 cm
€109,95
Petty 9 cm
€69,95
Free shipping · 30-day trial · 3-year warranty
Your set, your way
Pick the knives you want. With two, −10%; with three or more, −12%. The discount is applied automatically in the cart.
Why they cut like this
67
Stainless steel folded over a high-carbon core. Every blade has a different wavy pattern.
60–62
The core holds its edge for weeks. Ten strokes on a honing rod a month and it cuts like day one again.
15°
A much finer angle than a Western knife: it cuts a tomato without crushing it.
8
Octagonal, in resin and stabilised wood: it sits in your hand and doesn’t turn as you cut.
Six shapes, six jobs
Every Japanese knife is made for a cut. Here’s the quick map; if in doubt, take the quiz.
30-second quiz
Five questions about how you cook and we’ll tell you which knife —or knives— suit you. No sign-up, no email.
What really changes
| Kaen | Conventional knife | |
|---|---|---|
| Steel | 67-layer stainless Damascus, high-carbon core | A single layer of stainless steel |
| Hardness | 60–62 HRC: the edge lasts for weeks | 54–58 HRC: needs frequent sharpening |
| Edge | ≈ 15° per side | 20–22° per side |
| Handle | Octagonal, resin and stabilised wood | Riveted, plastic or untreated wood |
| Sheath | Included | Not usually included |
| Trial and warranty | 30-day trial · 3-year warranty | Depends on the brand |
Made to last
Kaen was born from a simple idea: a good Japanese knife shouldn’t have to cost €400. 67-layer Damascus steel, a 60–62 HRC core, an octagonal resin and stabilised-wood handle, and a sheath to keep it in. Try it for 30 days in your kitchen; if you’re not convinced, send it back and we’ll refund you in full.
Gift guide
Which knife to give by budget and person, and the last day to order so it arrives in time. For Christmas, order by Friday 4 December at the latest.
Why a Damascus knife can stain, how to tell patina from rust, how to remove it in five minutes and the three habits that prevent it for good.
Why a Damascus knife can stain, how to tell patina from rust, how to remove it in five minutes and the three habits that prevent it for good.
Which knife to give depending on the person, how much to spend, the coin superstition and how to make the gift land as an experience, not just a parcel.
Which knife to give depending on the person, how much to spend, the coin superstition and how to make the gift land as an experience, not just a parcel.
Steel, angle, weight, bolster and maintenance: a brand-free comparison of the two great kitchen knife styles, with numbers and without fanaticism.
Steel, angle, weight, bolster and maintenance: a brand-free comparison of the two great kitchen knife styles, with numbers and without fanaticism.
