Chef's knife SHUN CLASSIC 20 cm, KAI

Product detailed description

Some knives are just tools. KAI SHUN CLASSIC also 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 cutlery heritage with contemporary manufacturing technologies – featuring a Damascus blade, a hard VG-MAX core, and an elegant black pakkawood handle.
• The range builds on the cutlery know-how of KAI 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 use.
• The DM-0719 Chef's knife with a 20 cm blade is a versatile workhorse for vegetables, herbs, meat, and fish, but compared to a classic chef's knife, it adds special hollows on the blade which reduce the sticking of sliced ingredients.
• The hollows along the edge create small air pockets between the blade and the food, so that, for example, slices of potato, cucumbers, or meat stick less to the side of the knife, allowing work to flow faster.
• The 20 cm blade gives you plenty of length for larger ingredients, while remaining highly manageable even during routine daily slicing on a chopping board.
• The curved profile of the edge supports a natural rocking motion, allowing you to swiftly chop herbs, slice vegetables, and transition smoothly between shorter and longer cuts.
• 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-beveled edge allows for a natural cutting style without the need to adapt your technique to a traditional single-edged 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 signature handle shape with a subtle ridge on the right side supports a comfortable and secure grip, which you will especially appreciate during faster work with larger volumes of ingredients.
• The integrated tang running through the handle helps increase the stability and balance of the entire knife, making the wide 20 cm blade feel secure and easy to control during use.
• The 12.5 cm long handle forms a balanced whole with the 20 cm blade, providing plenty of space for a firm and comfortable grip.
• A weight of 208 g gives the knife a pleasant stability when cutting, while remaining agile enough for quick everyday tasks.
• It is precisely the combination of the versatile 20 cm format and the hollows on the blade that makes the DM-0719 a practical choice if you want one main knife and are annoyed by ingredients constantly sticking to the blade while slicing.
• KAI does not treat blades as just 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: 20 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 your 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.