Knife Blocks & Storage
How you store a knife matters more than most people realise, and with Japanese knives it matters more still. A good Japanese blade is thinner, harder and more keenly ground than a typical Western knife, which is exactly what makes it cut so well, and also what makes its edge more vulnerable to chips and its fine tip easier to damage. Loose in a drawer, knocking against other cutlery, is the quickest way to ruin an edge you have paid good money for. Proper storage protects that edge, keeps the knives safely to hand, and, in the case of a good block or magnetic rack, looks the part on the worktop. Our range covers slotted blocks, magnetic blocks, wall-mounted magnetic holders and knife bags, from makers including KAI and KOTAI.
Whichever type you choose, the principle is the same: keep the edge from knocking against anything harder than it, and keep the blade dry. Beyond that, the right choice comes down to how many knives you own, how much worktop or wall space you have, and whether you want your knives on display or tucked away.
Types of Knife Storage
Slotted blocks. The classic countertop option, holding knives securely in individual slots. Our range runs from compact blocks up to the KAI Stonehenge series, with two and five pillar designs and granite or stainless steel bases. The universal-style blocks, including the KAI Cube and C-Knife, take knives of varying sizes rather than being tied to one matching set, which suits a mixed collection. When choosing a slotted block, insert knives edge-up or edge-to-the-side rather than resting the edge on the base of the slot, and let blades dry fully before storing them.
Magnetic blocks. A freestanding block with magnetic faces, holding knives on the outside rather than in slots. The advantage is visibility and flexibility: you can see every knife, fit different sizes, and there are no enclosed slots to trap moisture. The KAI magnetic blocks come in oak and walnut, and the rotating granite-based models spin to bring any knife to hand. Place the spine against the magnet first and roll the blade onto the surface rather than laying the edge down directly.
Magnetic holders and racks. Wall-mounted magnetic strips that free up worktop space entirely and keep knives on display. Available in oak and walnut, and including the KOTAI magnetic bamboo holder, they suit smaller kitchens and growing collections, since you are not limited by a fixed number of slots. The same technique applies: contact the spine first, then roll the edge onto the magnet.
Knife bags and rolls. For chefs and cooks who carry their knives, a padded bag keeps blades protected and separated in transit. The KAI Shun knife bags come in small and large, and several of our Wasabi sets include a bag. If you travel with your knives or take them to work, a roll or bag is essential rather than optional.