Japanese Chef's Knife 7.87 inch - SHUN CLASSIC- KAI
Versatile Chef's Knife: Your Best Ally in the Kitchen
The Japanese brand Kai is renowned for producing knives that are internationally recognized for their exceptional quality. In addition to professional knives, the brand also manufactures high-quality tools such as razors, scissors, and sharpening stones.
The chef's knife is a versatile tool, designed for effortless cutting of various foods. It is an essential instrument for both culinary professionals and home cooks, adapting seamlessly to diverse kitchen needs.
This professional chef's knife is part of the Shun Classic collection, which combines the traditional art of forging Japanese samurai swords with modern manufacturing techniques. The collection showcases a perfect blend of craftsmanship, precision, and elegant design.
Lightweight and Durable
Featuring a 7.87 in. (20 cm) blade made from VGMAX steel, enriched with carbon and cobalt, this chef's knife undergoes a 32-layer Damascus process that combines hard and soft steel layers, resulting in a blade that offers both hardness and flexibility. This construction ensures an exceptional edge retention while maintaining durability.
The blade achieves a hardness rating of 62 HRC, allowing for less frequent sharpening.
This Kai knife is equipped with a handle made from pakka, a premium material composed of wood and resin that is compressed at high temperatures. Its ergonomic "D" shape is designed to fit comfortably in your hand. The handle is not only comfortable for extended use but also resistant to temperature fluctuations and moisture.
With its refined aesthetics, this knife meets the high standards of food industry professionals and is also ideal for home cooks seeking quality kitchen tools.
Versatile Chef's Knife: Your Best Ally in the Kitchen
The Japanese brand Kai is renowned for producing knives that are internationally recognized for their exceptional quality. In addition to professional knives, the brand also manufactures high-quality tools such as razors, scissors, and sharpening stones.
The chef's knife is a versatile tool, designed for effortless cutting of various foods. It is an essential instrument for both culinary professionals and home cooks, adapting seamlessly to diverse kitchen needs.
This professional chef's knife is part of the Shun Classic collection, which combines the traditional art of forging Japanese samurai swords with modern manufacturing techniques. The collection showcases a perfect blend of craftsmanship, precision, and elegant design.
Lightweight and Durable
Featuring a 7.87 in. (20 cm) blade made from VGMAX steel, enriched with carbon and cobalt, this chef's knife undergoes a 32-layer Damascus process that combines hard and soft steel layers, resulting in a blade that offers both hardness and flexibility. This construction ensures an exceptional edge retention while maintaining durability.
The blade achieves a hardness rating of 62 HRC, allowing for less frequent sharpening.
This Kai knife is equipped with a handle made from pakka, a premium material composed of wood and resin that is compressed at high temperatures. Its ergonomic "D" shape is designed to fit comfortably in your hand. The handle is not only comfortable for extended use but also resistant to temperature fluctuations and moisture.
With its refined aesthetics, this knife meets the high standards of food industry professionals and is also ideal for home cooks seeking quality kitchen tools.
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Versatile Chef's Knife: Your Best Ally in the Kitchen
The Japanese brand Kai is renowned for producing knives that are internationally recognized for their exceptional quality. In addition to professional knives, the brand also manufactures high-quality tools such as razors, scissors, and sharpening stones.
The chef's knife is a versatile tool, designed for effortless cutting of various foods. It is an essential instrument for both culinary professionals and home cooks, adapting seamlessly to diverse kitchen needs.
This professional chef's knife is part of the Shun Classic collection, which combines the traditional art of forging Japanese samurai swords with modern manufacturing techniques. The collection showcases a perfect blend of craftsmanship, precision, and elegant design.
Lightweight and Durable
Featuring a 7.87 in. (20 cm) blade made from VGMAX steel, enriched with carbon and cobalt, this chef's knife undergoes a 32-layer Damascus process that combines hard and soft steel layers, resulting in a blade that offers both hardness and flexibility. This construction ensures an exceptional edge retention while maintaining durability.
The blade achieves a hardness rating of 62 HRC, allowing for less frequent sharpening.
This Kai knife is equipped with a handle made from pakka, a premium material composed of wood and resin that is compressed at high temperatures. Its ergonomic "D" shape is designed to fit comfortably in your hand. The handle is not only comfortable for extended use but also resistant to temperature fluctuations and moisture.
With its refined aesthetics, this knife meets the high standards of food industry professionals and is also ideal for home cooks seeking quality kitchen tools.
- 7.87 in. blade, ideal for slicing vegetables, meat, and fish
- Hardness of 62 HRC for less frequent sharpening
- Pakka handle, shock-resistant, hygienic, and comfortable to grip
- VGMAX steel for long-lasting durability and corrosion resistance
- Made in Japan with a traditional and elegant design
- Hand wash only: Gently wash the knife with warm water and mild dish soap. Avoid abrasive sponges or harsh detergents.
- Dry thoroughly after each use: Prevent rust spots or corrosion by drying the blade and handle immediately after washing.
- Use proper cutting boards: Always use soft cutting surfaces like wood or plastic. Hard surfaces like glass or stone can damage the fine edge.
- Regular honing and occasional sharpening: Hone frequently with a ceramic rod to maintain alignment. Sharpen as needed with a whetstone to preserve its razor-sharp edge.
- Store safely: Keep the knife in a protective sheath, knife block, or magnetic strip to prevent dulling and ensure safety.
- Avoid hard materials: This knife is not meant to cut frozen foods, bones, or thick crustacean shells.
What makes the Shun Classic Chef’s Knife special?
It features a 32-layer Damascus steel construction with a VGMAX core, delivering exceptional sharpness, edge retention, and beauty.
What is VGMAX steel?
VGMAX is a proprietary steel used in Shun knives, enriched with carbon and cobalt for improved strength, durability, and corrosion resistance.
How hard is the blade?
It has a Rockwell hardness of 62 HRC, which allows it to hold its edge longer than many standard kitchen knives.
Can I put it in the dishwasher?
No. Dishwasher use can damage the edge, warp the handle, and shorten the knife’s lifespan. Always hand wash.
What is the handle made from?
The handle is crafted from pakkawood, a blend of hardwood and resin, offering durability and resistance to moisture.
What is the advantage of the “D” shaped handle?
The ergonomic shape provides a secure, comfortable grip, reducing fatigue during extended use.
Can beginners use this knife?
Absolutely! While designed for professionals, its balance, sharpness, and comfort make it ideal for home cooks of all levels.
How should I sharpen it?
Use a whetstone or send it to a professional sharpening service familiar with Japanese knives. Avoid pull-through sharpeners.
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