Cai Cutlery is a small business dedicated to selling unique cutlery around the global, we work with small makers to bring the best to your kitchen.

We currently only have online order available, sorry for the inconvenience. Orders will be shipped Monday thru Friday 9:00 AM - 5:00 PM. We strive to ship the order in the same business day but certain orders will take longer.

Domestic Order

We offer free shipping for order over $100 in the lower 48 States, for Alaska and Hawaii please contact us for details, we are happy to deduct $15 shipping fee for order over $100.

International Order

For international orders please contact us, we are happy to deduct $15 shipping fee for order over $100. Customers will be responsible for any fee incurred during custom and delivery. We will use USPS for all international orders, which will be carried out by the respective national carriers of the destination countries. Please check your local law regarding import of knives before purchasing.

For Cancellation and Return policies please check the custom service section.

Feel free to drop us an E-mail if you have any questions regarding our products and policies, we aim to provide the best service to any customers.

Return Policy

We offer 15 days no question asked return for any new and unopened items, for opened and used items we might charge restocking fees, please contact us if you wish to return used items. For defective products we offer full refunds or full exchange. We are not responsible for damaged caused by improper use of our products. (i.e. Carbon steel rusting, thin knives chipped after chopping hard objects.)

Cancellation Policy

We provide full refund for any order you wish to cancel before shipping, after shipping please see the return policy section. Please contact us for any orders you wish to cancel, we will process them in the next available business day.

We carry some of the best knives in the world, however they also need proper care to perform the best. Here are some tips on knife maintenance.

Our knives can be roughly divided into three categories- Slicer, All Purpose and Chopper. It is important to choose knives that suit your needs.

Slicers are knives that are designed to slice through vegetable and meats effortlessly. Their edges are thin to facilitate that, with most our knives on the harder side, they should not be used on hard objects like bones and frozen food.

All Purpose knives like their name suggest are all purpose, they usually have thicker edge or compound grind. They are designed to chop smaller bones like chicken or baby ribs, and semi-frozen food. However they still shouldn't be use on large bones.

Choppers are the heavy weights of kitchen knives, they can plow through bones and anything throw at them, they are usually much thicker and heavier.

For sharpening our knives we recommend whetstones, they can achieve an even edge with some techniques. For touch up honing rod is your friend, but they should not replace sharpening. We recommend against V-notch sharpeners as they can damage high hardness knives.

For all knives we recommend no dishwasher and wiping dry after use, see more in the Knife Steel section.

Our knives steel are broadly divided into three categories- Carbon steel, Semi-stainless tool steels and stainless steels.

For carbon steels it is important to keep them dry after use, and wipe them during long work sessions, they can and will rust if left in a wet condition for long. Carbon steel will also develop patinas after cutting food, patinas can be multi-colored, it might be blue, gray or even brownish, which is normal, developing patina helps protect the knives, make them less specifiable to rust, but still not stainless. To get ride of patina we recommend AutoSol or Flitz polishing compound.

Semi-stainless is strictly not a technique term, but we use it for steels that have some alloy elements that makes them more resistance to stain and rust, some of these steel can be left in water for hours and not developing any rusty spot. They also develop patina much slower than carbon steel. They are great people who want to try carbon steel but afraid of rusting. That said we recommend the same care as carbon steel.

Stainless as the name suggest are very resistant to stain and rust, they will not rust in most use cases. They are easy to care and worry free. That said we still recommend wiping them clean before storage, salty water from food can still cause stain if left for too long.

We strong recommend against putting any of the knives in dishwasher, the dishwasher detergent are usually corrosive and will damage your knives.

For more information on knife steels we highly recommend Dr. Larrin Thomas' blog -https://knifesteelnerds.com/