For over 115 years, the KAI company has been producing cutlery in the traditional of legendary samurai of ancient Japan. The desire to preserve ancient traditions and combine them with innovative techniques is not a contradiction but forms the basis for new products that honour the Japanese art of forging while meeting modern demands. With highest quality standards, KAI has made it its mission to produce special knives for everyday use. Made from natural resources, shaped, and designed according to the expertise of the ancient Samurai blacksmithing art, KAI products are a symbol of Japanese craftmanship made with the highest precision.
* Blade length: 18 cm
* Handle length: 12 cm
* Blade thickness: 2.4 mm
* Blade height: 4.5 cm
* Weight: 208 g
* Handle material: laminated pakka wood
* Cut: both sides
* Blade material: 32-layer Damascus steel
KAI SHUN SANTOKU 18 CM, LEFT-HANDED
The Kai Shun Santoku Left Hand is suitable for all purposes. The traditional Japanese utility knife (Santoku) is the most popular knife in Japan. But it is just as suitable for European cuisine. Santoku translates as "three virtues" and is therefore ideal for fish, meat and vegetables. The extremely sharp knife blade glides through even the most difficult food to be cut. With the wide knife blade, the food can be picked up and transported into the pan.
KAI SHUN SANTOKU - DAMASCUS KNIFE SERIES
The Shun knife series is one of the most extensive Damascus knife series in the world and is very popular with the culinary elite and ambitious amateur chefs. Shun professional chef's knives are made of a specially developed, stainless Damascus steel with 32 layers. The inner layer is made of VG MAX steel. This steel is extremely corrosion-resistant, extremely hard (611 HRC, 1.0% carbon, 1.5% cobalt) and, with appropriate care, keeps the blade permanently sharp. The convex grind of the blade and the manual horning of each Shun knife create an incomparable sharpness, which allows the knife to glide through even the most difficult cuts like no other. This sharpness, coupled with the balanced weight of the blades, allows fatigue-free work.
KAI SHUN SANTOKU - CARE
Rinse Kai Shun knives with lukewarm water immediately after use and then dry them carefully with a tea towel (cotton). The spiciness is thus retained for a long time. Kai Shun knives are not suitable for the dishwasher. The handle of the knife can occasionally be embedded with a vegetable oil, such as linseed oil or coconut oil.
