Kai

Yes — Kai's Seki Magoroku, Manasaya and traditional knives are made in Seki City, Gifu Prefecture, the historic centre of Japanese blade-making. Each product page states the origin; the premium Aogami and Kaname lines are hand-finished there.

It depends on use and care. Amairo and Shoso are easy-care stainless knives for everyday cooking. Imayo, Shiraai, Shironezu and Benifuji are mid-range stainless lines with different finishes and handle styles. Kaname is the premium 3-layer stainless line (Red Dot award-winning). Aogami, Kinju and KK are traditional single-bevel blades for fish and vegetables. Hocho is the value everyday line. If you want low-maintenance, choose a stainless range; if you want the finest edge and will care for it, choose Aogami.

The stainless lines — such as Amairo, Shoso and Manasaya — are designed for easy care and tolerate the dishwasher, though hand washing always preserves the edge and finish longer. The carbon-steel Aogami knives must never go in the dishwasher: they need hand washing, drying and occasional oiling to prevent rust.

Aogami (Blue Paper No. 2) is a high-carbon, non-stainless steel. It takes a far finer, longer-lasting edge than stainless, but in exchange it reacts to moisture and acids. Hand wash and dry it immediately after use, and oil the blade with camellia or a neutral oil. Over time it develops a darkened patina — this is normal and protective, not damage.

Knives like the yanagiba, usuba, deba and takohiki are sharpened on one side only, which lets them take an extremely acute edge for clean, precise cuts — ideal for sashimi and fine vegetable work. They take practice and are usually ground for right-handed use, so they suit cooks ready to learn traditional Japanese technique rather than absolute beginners.

No. Because Kai blades are hard, a traditional sharpening steel is unsuitable and can damage the edge. Kai knives are designed to be maintained on whetstones — Kai offers a full range of grits, from coarse repair stones to fine finishing stones — and the carbon-steel knives in particular should only be sharpened on stones.

Both are made by the Kai Group in Seki, but they're sold as separate brands. Shun is Kai's standalone premium Western-market line; Kai's own knives, led by Seki Magoroku, are a distinct range with their own heritage and identity.