KAI Shun Japanese Chef’s Knife
Japanese chef’s knife with razor-sharp Damascus blade and balance
Designed for the fast pace of professional kitchens and exacting culinary prep, this versatile knife makes intricate cutting tasks effortless. From precise vegetable slicing to clean portioning of meat and fish, it delivers outstanding cutting stability and flawless control through every movement.
VG-MAX steel core and 32 Damascus layers for lasting sharpness
The blade’s core alloy offers exceptional edge retention even under continuous daily kitchen demands. Sheathed in a layered Damascus structure that produces an organic wave pattern, the blade delivers 61 HRC hardness paired with resilient corrosion resistance.
Ergonomic pakkawood handle for fatigue-free kitchen prep
The traditional Japanese chestnut-shaped handle provides a secure, natural resting point for the hand to prevent slipping while working. Crafted from moisture-resistant pakkawood and tuned for balanced weight distribution, it keeps long prep sessions completely fatigue-free.
A gently curved, double-bevel edge supports both smooth rocking cuts and precise horizontal slicing. To preserve the fine cutting edge, wash by hand, pair with a soft wooden cutting board, and avoid cutting into bones or frozen ingredients.
Key features:
- 20 cm blade length – versatile size for slicing and chopping
- VG-MAX steel core – exceptional edge retention and wear resistance
- 61 (±1) HRC hardness – razor-sharp edge with lasting durability
- 32-layer Damascus steel – corrosion-resistant surface with distinctive pattern
- Double-bevel symmetrical edge – clean and precise cutting performance
- Handcrafted in Japan – meticulous craftsmanship and reliable quality
Handle and construction:
- Resin-treated pakkawood handle – moisture-resistant build and comfortable grip
- Traditional chestnut shape – ergonomic support for the palm
- 12.2 cm handle length – balanced control during cutting tasks
- Stainless steel end cap – optimal weight distribution and balance
Use and maintenance:
- Hand wash only – gentle cleaning preserves fine edge sharpness
- Soft wooden cutting board – protects the delicate cutting bevel
- Avoid bones and frozen foods – prevents chipping the hardened core
- Water whetstone sharpening – recommended method over steel honing rods
An ideal choice for commercial kitchen stations and passionate home cooks tackling daily prep with vegetables, fruit, meat and fish.
The prices shown are gross prices, which already include VAT!
Frequently Asked Questions about KAI knives
Delivery of the knife is free for payments made by bank transfer or credit card.
