Boning knife SHUN CLASSIC 15 cm, KAI

Product detailed description

Some knives are just tools. In addition, KAI SHUN CLASSIC has a bit of a story. The Damascus pattern, handcrafted Japanese production, and traditionally shaped black handle recall a time when blade quality was taken very personally. Fortunately, today you no longer have to challenge anyone to a duel because of it - except, perhaps, the ingredients for dinner. But the winner is clear in advance.

Main advantages:

• KAI SHUN CLASSIC is a premium range of handcrafted Japanese knives that combines traditional knife-making heritage with contemporary manufacturing technologies - with a Damascus blade, a hard VG-MAX core, and an elegant black handle made of pakkawood.
• The range builds on KAI's knife-making know-how from Seki, where the brand has been developing blade production since 1908, and translates it into an extensive collection designed for demanding daily and professional work.
• The DM-0710 boning knife with a 15 cm blade is a specialist for working around bones, joints and tendons, where you need a precise tip and a narrower blade instead of a wide chef's knife.
• The narrow blade profile allows you to guide the knife closely along the bone and separate meat with greater control, so less valuable meat is left behind during portioning.
• The 15 cm length offers plenty of working range for deboning poultry, pork and other types of meat, while remaining compact enough for finer work.
• The pronounced tip helps with scoring membranes, releasing meat around joints and other tasks where precise edge placement matters more than force.
• The core of the blade consists of VG-MAX steel with a hardness of 61 ±1 HRC, which extends right to the edge, providing the foundation for extreme sharpness and stable cutting performance.
• The VG-MAX core is clad on each side with 32 layers of Damascus steel, so the blade combines a hard cutting core with a more flexible and durable multi-layered construction.
• The characteristic semi-matte Damascus pattern is created by the very structure of the blade and gives each knife the typical SHUN look, without being just a surface decoration.
• The double-bevelled edge allows a natural way of guiding the knife without the need to adapt your technique to the traditional single-sided Japanese grind.
• The knife is handcrafted in Japan, where the SHUN series combines traditional blade craftsmanship with modern manufacturing and inspection procedures.
• The slim black pakkawood handle features a traditional Japanese chestnut profile and, thanks to high-quality resins, resists moisture well during regular use.
• The typical handle shape with a subtle ridge on the right side supports a comfortable and secure grip, helping to maintain precise control over blade movement when working around bones.
• The integrated tang running through the handle increases the stability and balance of the entire knife, making the narrow 15 cm blade feel secure and highly responsive in the hand.
• The 12.5 cm long handle provides ample space for a firm grip and forms a compact unit with the blade, suitable for detailed work.
• The weight of 161 g gives the knife sufficient stability without feeling unnecessarily cumbersome during prolonged boning.
• The DM-0710 makes the most sense when a versatile chef's knife reaches its limits - around bones, a narrower blade and a precise tip will offer you significantly better control.
• KAI does not just treat blades as another catalogue item - for over a hundred years, it has been developing know-how around cutting edges across kitchen, industrial and other specialised blades.

Additional information:

• blade length: 15 cm
• handle length: 12.5 cm
• blade material: VG-MAX steel core, 32 layers of Damascus steel on each side
• steel hardness: 61 ±1 HRC
• handle material: pakkawood (impregnated with high-quality resins)
• not dishwasher safe

Caring for the KAI SHUN CLASSIC knife:

• Wash the knife by hand in warm water with a mild detergent and dry it immediately after washing.
• Do not put it in the dishwasher, as high temperatures and harsh detergents can damage both the blade and the handle.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone, ceramics and metal dull the edge unnecessarily quickly.
• Do not use the knife on bones, frozen food, or for prying, twisting or other lateral stress on the blade.
• After cutting acidic or salty foods, rinse and dry the knife as soon as possible.
• To restore sharpness, it is best to use a water sharpening stone suitable for Japanese knives.
• Store the knife so that the edge does not touch other metal objects – for example, in a block, on a magnetic strip or with a protective blade cover.
• Do not leave the pakkawood handle wet or submerged in water for a long time; always dry it thoroughly after washing.