Slicer knife SHUN CLASSIC WHITE 23 cm, KAI

Product detailed description

When you hear the term 'handcrafted japanese knife', it is easy to imagine something you would want to admire rather than use. SHUN CLASSIC WHITE quickly dispels this impression. It boasts premium craftsmanship, a Damascus blade and traditional roots, but at the same time, it is a tool designed for a real kitchen, not a glass display case.

Main advantages:

• KAI SHUN CLASSIC WHITE is a premium range of handcrafted Japanese knives that combines traditional knife-making heritage with modern manufacturing technologies - with a Damascus blade, a hard VG-MAX core and a light pakkawood handle.
• 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 six selected shapes designed also for professional use.
• SHUN CLASSIC WHITE won the German Design Award 2021 and, compared to the dark SHUN CLASSIC version, builds on light, ash-coloured pakkawood, which gives the entire series a significantly lighter and more elegant character.
• The DM-0704W Slicer knife with a 23 cm blade is designed for long, clean cuts of meat, fish and other ingredients that you want to portion without unnecessary sawing back and forth.
• The long and slender blade allows you to make a cut in one smooth stroke, helping to create even slices and preserve the neat appearance of the prepared meat.
• The narrow blade profile reduces resistance when passing through the food and gives the knife an advantage especially when carving roasts, ham, larger cuts of meat or finely slicing fish.
• The core of the blade is made of VG-MAX steel with a hardness of 61 ±1 HRC, which extends to the very edge and provides the foundation for extreme sharpness and long-lasting edge retention.
• 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 Damascus pattern is created by the very construction of the blade and gives each knife the typical SHUN look, without being just a surface decoration.
• The double-bevelled edge allows for a natural way of cutting without the need to adapt your technique to a single-edged Japanese grind.
• The knife is handcrafted in Japan, where the SHUN CLASSIC WHITE range combines traditional blade work with modern manufacturing and inspection processes.
• The light pakkawood handle is shaped in a traditional Japanese chestnut profile and, thanks to impregnation with high-quality resins, resists moisture well during regular use.
• The typical handle shape with a subtle ridge on the right side supports a secure and stable grip, which you will appreciate especially during long and precise cuts.
• The integrated tang running through the handle helps to increase the stability and balance of the entire knife, so that the long 23 cm blade does not feel clumsy during use.
• The 12.5 cm long handle provides ample space for a secure grip and complements the long slicing profile of the blade well.
• The weight of 199 g gives the knife sufficient stability during a long stroke, while remaining highly manoeuvrable during precise portioning and delicate slicing.
• SHUN CLASSIC WHITE is not an all-rounder - its strength is revealed when you need a long, clean cut without unnecessarily tearing the structure of meat or fish.

Additional information:

• blade length: 23 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)
• award: German Design Award 2021
• not dishwasher safe

Caring for the KAI SHUN CLASSIC WHITE 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.