Kaiden was founded only recently in 2010, embodying the timeless philosophy of excellence in craftsmanship and performance. The company features a limited portfolio of only six lines of chef knives, hand-sharpened to a fine edge for the professional chef.
Kaiden takes pride in its attention to detail. Its Kodo line is a hammer forged blade replicating the classical finish of Japanese knives. The Kaiden Honkasumi lines are hand sharpened to top honkasumi grading, a premier accolade for knife sharpeners.
From its steel combinations to even creating left-handed blades, Kaiden blades ensure a fine slice each time.
Kaiden focuses on Kitchen knives of all types.
Best known for
Kaiden is best known for its versatile Japanese knives.
Kaiden knives are made out of Aogami Super steel, Shirogami II White Steel, and Aogami II Blue Steel by Hitachi. All three steel types are high-carbon materials that make for hard knives which hold a strong edge. Rusting is managed by stainless steel cladding.
For knives with less maintenance, the company also features VG10 stainless steel in its Shinka line.
Kaiden uses ebony, yew wood for its handles. It also uses pakkawood veneers for easier maintenance.
Sharpening & Maintenance
The best way to maintain a knife is determined by the steel hardness grade and the angle of the knife edge.
Kaiden knives have a high hardness grade of 60-65 HRC. As such, sharpen the knife at its original angle using the Japanese Approach. However, be mindful of the original bevel of the blades. Some Kaiden knives are single bevel blades which means that only one side of the knife is sharpened. This angle differs between left and right-handed knives as well.
A whetstone is the most recommended sharpening material for this purpose. Kaiden discourages the use of honing steel for its knives.
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