• Kai Shun Classic Cleaver / 16cm

Kai Shun Classic Cleaver / 16cm

£207.00

A large Japanese cleaver to cut through bones and tough cuts of meat. Part of the extensive Kai Shun Classic range, which we consider the best of the best for its high-quality stainless steel blade and comfortable handle.

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Product Details

Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steeply tapered blade, which makes it much sharper than a Western knife. The blade is made from AUS8A steel (no damask). The tarnish-proof pakkawood handle is symmetrical and suitable for both left- and right-handed cooks. This 16cm cleaver is suitable for breaking bones and cutting through tough cuts of meat. 

Read our Japanese knife care guide here.

Age restricted item

Why we love it

‘Much lighter to hold than the standard meat cleaver.’

Specifications & Care

Care

  • After each use, wash your knife under running water and dry thoroughly with a soft cloth; do not use harsh detergents and do not allow knives to sit in water; oil the handle from time to time with a little neutral vegetable oil

     
Country of Origin Japan
Dimensions Blade: 17cm; handle 12cm
Material Blade: AUS8A steel (no damask); handle: pakkawood
Warranty 10 years against manufacturing defects
About The Brand

Kai

Since its founding in 1908, Kai knives have held a cult status in Japan—and since their European debut in 1980, the rest of the world has caught on. Taking their inspiration from samurai blacksmithing but incorporating modern manufacturing processes, Kai has mastered the art of making extremely sharp, durable knives that feel effortless to use. All their knives are manufactured in Seki, the knife capital of Japan. As their products reached global popularity, Kai has expanded their range to include European shapes like the chef’s knife as well as ambidextrous handles, such as in the Kai Shun Premier and Kai Shun Nagare ranges.

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