Question 1

What is recommended for sharpening my knife? While still somewhat sharp, my knife is noticably duller. Still definitely happy with my purchase!

Accepted Answer

Three things come to mind. First, unless you’ve been putting the knife to extensive use or have been using it on very hard surfaces (granite/glass) or hacking through bones, chances are that the sharp edge is actually still there, but merely folded/curled over. If this is the case, you can get the razor edge working for you again with a few quick strokes on a honing steel/honing rod. A quick search on YouTube will show you how to do it (a very cheap solution for immediate results).

Next, your knife WILL eventually actually lose its razor edge, so you’ll have to cross this bridge sometime. I highly recommend using Japanese water stones for sharpening. Once you get the hang of it, you can get the edge just how you like it in no time. We are planning on our own sharpening  stones system, but it is still in the works.

Finally, please refrain from buying a really cheap electric sharpener. They are notorious for chewing through high quality knives in a hurry, removing excess metal. For quite some time, all you need to worry about is just honing the primary edge so it is straight, while a crummy electric sharpener could ruin the geometry of your edge in the blink of an eye. You can email me with any more questions, and in all cases, I’ll be trying to get up more educational materials very soon, on our website.

Question 2

Where is this knife made?

Accepted Answer

If it was made in Japan, they would very clearly state that as a selling point. The blade is not forged, shaped, assembled or finished in Japan.  You can guess where it’s MADE.

Question 3

What is the best way to store this knife so that it doesnt cut anyone but also wont dull it? Is there a knife guard we can buy?

Accepted Answer

I would highly recommend just using a knife block or rack. Guards are so easily forgotten.

Also this knife should never be left on a counter or in a sink. I use mine, clean it and put it away. Make it a habit and the kitchen is much safer. Btw, why the worry? The first 2 weeks this knife cut 3 people, including myself. It is sharp!

Question 4

On the  kan core chef knife 8-inch vg-10 (hammered vg-10 blade, ebony wood handle--upgraded version), is the upgrade on the handle or the blade?

Accepted Answer

The handle is the same, but the upgraded version still affects the grip, if you use a pinch grip. The spine of the blade is now slightly rounded, so you don’t have the edges of the spine digging uncomfortably into your hand (especially noticeable for customers who have their knife in their hands all day).

Other than that, the rest is about the benefits of the core steel (we have switched all our knives to a VG-10 core), slightly thinner profile, as well as a damascus layering that pops a lot more visually. I hope you like it!

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KAN Core Professional Chef Knife 8-inch VG-10 67 layers Damascus Ambidextrous (Non-Hammered Japanese VG-10 Blade, Ebony Handle)

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