Product Details
This Kai Shun Classic Kiritsuke combines centuries-old Japanese Samurai blacksmithing with modern and sophisticated manufacturing processes 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. A core of hard VG MAX steel, surrounded by 32 layers of Damascus steel, makes it extremely durable and rust-resistant, ensuring the knife retains its edge in between sharpenings. The layers, which create a unique pattern on each knife, help prevent food from sticking to the side of the blade. High-quality resins have been added to the pakkawood handle for resilience and moisture resistance. The handle features a chestnut (or ‘D’) shape that moulds perfectly to your right hand.
Kiritsuke literally translates to "slit open". Similar to the Santoku, this traditional blade shape is brilliant for cutting vegetables, fish or meat. The pointed blade is ideal not only for paring, cutting and chopping but also for filleting. The notch at the rear end of the blade allows the handle and blade to be enclosed, allowing safe handling when working quickly. Considered an all-rounder in Japanese cuisine this blade shape is widely used for preparing sashimi and fine slicing of vegetables. Made in Japan.
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 handle is perfectly crafted.'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 |
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| Country of Origin | Japan |
| Dimensions | Blade: 9cm; handle 10.5cm |
| Material | Blade: VG Max steel (61 ± 1HRC) enveloped in 32 layers of Damascus steel; 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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