Paring knife SHUN CLASSIC 9 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 connects 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 even for demanding professional work.
• SHUN CLASSIC is among the widest premium series by KAI and offers dozens of different shapes and specialisations, so it is not just a few basic kitchen knives, but a comprehensive knife-making system.
• The small DM-0700 knife with a 9 cm long blade is designed for peeling, cleaning, coring, and other precise tasks where a short blade gives you significantly better control than a large chef's knife.
• You will appreciate the compact size when working with fruit, small vegetables, garlic or for more detailed tasks where the precision of the tip and a confident cut are decisive.
• The core of the blade consists of VG-MAX steel with a hardness of 61 ±1 HRC, which extends to the very edge and provides the foundation for high sharpness and long-lasting cutting performance.
• The VG-MAX core is surrounded on each side by 32 layers of Damascus steel, so the blade combines a hard cutting core with a more flexible and durable multi-layer 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 slender black handle made of pakkawood has a traditional Japanese chestnut profile and, thanks to the addition of high-quality resins, resists moisture well during regular use.
• The typical handle shape with a subtle ridge on the right side promotes a comfortable and secure grip, which you will especially appreciate during delicate work with a short blade.
• The integrated tang running through the handle helps to increase the stability and balance of the entire knife, so even the small 9 cm format feels secure and compact during use.
• The 10.5 cm long handle creates a highly manageable unit with the short blade, which is also suitable for precise work directly in the hand.
• A weight of just 67 g gives the knife a very light and agile character, so it does not unnecessarily fatigue the hand during prolonged peeling or a series of small cuts.
• Black pakkawood and a subtle Damascus pattern give SHUN CLASSIC a more understated and significantly more contrasting look than the light CLASSIC WHITE design, but the technical foundation of both ranges is built on the same premium construction.
• KAI does not just treat blades as a single item in a catalogue - for more than a hundred years, it has been developing know-how around cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 9 cm
• handle length: 10,5 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.