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. While the Kai Shun Classic range typically has a layered Damascus knife, in order for this knife to be flexible, there is just a single layer of metal with a core of hard VG Max steel. The tarnish-proof pakkawood handle has a chestnut (or ‘D’) shape that moulds perfectly to your right hand. This filleting knife is flexible enough to slide under bones when cutting fish and meat.
Read our Japanese knife care guide here.
Why we love it
‘A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the well-balanced handle is crafted to fit perfectly in your right hand.'Specifications & Care
| Care | Hand wash, dry with soft cloth; acidic foods in particular should be rinsed off immediately after use. Oil the handle from time to time with a neutral vegetable oil. |
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| Country of Origin | Japan |
| Dimensions | Blade: 18cm; handle: 11.5cm |
| Material | Flexible AUS8A steel (no damask) |
| Warranty | 10 years |
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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