Kazoku

Kazoku is Japanese for 'family'. This family story began in my father's sharpening shop, where the new generation learned what makes a truly good knife. That knowledge and love of craftsmanship now brings the next generation together in their own collection of knives and tools. Kazoku works with renowned makers from Japan and China, without middlemen or expensive brand names. This means you get top-quality knives, made with respect for tradition, at a fair price.

Read blog

Cast iron pans

A heavy and durable material, resistant to high temperatures. The pan lasts for generations. These pans don't warp and are oven-safe. Heating up and cooling down takes a bit longer, but once hot it stays hot for a long time. Don't wash the pan in the dishwasher.

Carbon steel pans

Lighter than cast iron and they heat up faster. These pans are seasoned to create a non-stick layer. Warm the pan up after washing to dry it completely. This prevents rust.

Stainless steel pans

Stainless steel is very light and doesn't rust. These pans are also dishwasher-safe. They can withstand high temperatures but cool down quickly.

Copper pans

These pans don't just look stylish, they're also very durable. Good copper unfortunately doesn't come cheap, but the quality is fantastic. Working on professional dishes like sauces, jam or risotto where you need perfect temperature control? Then the copper pan is the perfect choice.

Aluminium pans

At a lower price you give up some quality, but they're very pleasant to use. They're light pans that are easy to clean. They have excellent heat conduction and are therefore ready to use quickly.

Filter

Sort
Clear all Show 0 results

Frequently asked questions

  • What is the difference between the Kazoku Nisei, Kurashikku, and Ketsugo knives?

    The Nisei is the most accessible series and uses German stainless steel that is relatively easy to maintain and sharpen. The Kurashikku is a step up and uses Japanese VG10 steel, allowing the knife to stay sharp longer. The Ketsugo uses Japanese AUS10 steel, which is comparable in performance to VG10, but stands out primarily for its natural olive wood handle.

  • Which Kazoku knife is best for beginners?

    For your first serious kitchen knife, the Kazoku Nisei is a logical choice. The series is relatively forgiving, easy to maintain, and intended as an affordable upgrade compared to standard kitchen knives. If you want a harder Japanese steel that stays sharp longer, then Kurashikku or Ketsugo are more interesting.

  • Which is better: a Kazoku Santoku or Gyuto?

    A Santoku is compact and nimble and works very well for vegetables, meat, and fish. A Gyuto is more similar in use to the classic European chef's knife and is usually a bit longer, making it an excellent all-rounder. Both are suitable for most home cooks; those who prefer a slightly more compact knife will likely choose a Santoku, while a Gyuto is better suited for larger ingredients. Kazoku offers both styles within its Japanese range.

  • Are all Kazoku knives made in Japan?

    No. Kazoku offers both knives produced outside Japan and authentic Japanese series. The Essential series was developed to provide good cutting performance at a more affordable price, while the Prestige collection focuses on Japanese knives and more traditional steel types and production methods.

  • What is the difference between VG10, AUS10 and Aogami Super steel?

    VG10 and AUS10 are Japanese stainless steels that offer a good combination of sharpness, durability, and relatively easy maintenance. Aogami Super is a much harder carbon steel that can be sharpened to an extremely fine edge and retains its sharpness for a long time. However, Aogami requires more maintenance and can discolor or rust if stored while damp. Some Kazoku Aogami Super knives have a hardness of approximately 63–64 HRC.

  • Can a Kazoku knife go in the dishwasher?

    No, we strongly advise against it. Wash a Kazoku kitchen knife by hand and dry it immediately. High temperatures, harsh detergents, and contact with other cutlery can damage both the blade and the handle, and cause the edge to become dull more quickly. This is especially important with carbon steel knives such as the Aogami series.

  • How often should you sharpen a Kazoku knife?

    That depends on how intensively you use the knife and on the steel. With normal home use, Kazoku knives can stay sharp for months according to the brand. Harder Japanese knives generally retain their sharpness longer. For real sharpening you can use a whetstone; for intermediate maintenance, depending on the knife, a suitable sharpening or honing rod can be used.

  • What do you use a Kazoku Nakiri for?

    A Nakiri is specially designed for vegetables. The relatively straight blade makes good contact with the cutting board, allowing you to cut onions, roots, cabbage, herbs, and other vegetables quickly and with control. For those who prepare a lot of vegetables, a Nakiri is therefore a great addition alongside a chef's knife or Santoku.

  • What makes the more expensive Kazoku Prestige and Aogami knives special?

    The higher-end Kazoku series places a greater emphasis on traditional Japanese craftsmanship, harder steels, very thin cutting geometry, and long-lasting edge retention. One example is the Aogami Super Wa Santoku, made in Japan from Aogami Super Blue Paper Steel with a specified hardness of 63–64 HRC. This type of knife offers exceptional cutting performance, but also requires more careful use and maintenance than an average stainless steel kitchen knife.

  • What warranty do you get on Kazoku knives?

    Kazoku offers a 5-year warranty on its knives against manufacturing defects. Normal wear and tear and damage caused by improper use, such as dropping the knife, cutting frozen products, or dulling the blade, are not covered.