Kai Shun 20cm Premier Chef's Knife

BRAND
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 the 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 craftsmanship made with the highest precision.

PRODUCT INFORMATION:
The Shun Premier Tim Mälzer Series has been tailored specifically to the needs and requirements of professional chefs. In this premium series, the high-quality material properties of the well-known Shun Classic Series are combined with an entirely novel and commanding overall appearance. The blade is divided into three different textures: The blade's back down to its middle has been hammered to create a surface known as Tsuchime. This is followed by a fine matt Damascus grain typical for Shun. The blade is finished with a highly polished precision cutting edge. The meticulously machined blade is paired with a medium brown-grained Pakkawood handle. The blade's particularly hard and durable steel core provides incredible sharpness and long-lasting cutting ability.

KEY FEATURES:
- Designed to retain sharpness
- Ideally suited for professional use
- Continuous tang ensures stability and balance whilst cutting
- The symmetrical shape of the handle makes it suitable for both left- and right-handed users
- Double-sided blade is easy to use because it is lightweight and guarantees a clean and precise cut
- Blade is made from VG Max steel and is enveloped in 32 layers of Damascus steel, making it hard and flexible

CLEANING:
- Rinse the knives in hot water before using them for the first time. After each use, make sure that the knives are washed without delay (with a mild detergent) and dried off with a soft cloth. Acidic foods in particular should be rinsed off immediately after use
- For your safety, you should always wipe the knife away from your body and away from the cutting edge with a cloth or towel
- Knives do not belong in the dishwasher, under any circumstances. Always wash the knives by hand to protect the material and maintain long-lasting sharpness

SHARPENING & CARE:
- Ensure that all knives with natural wooden handles do not remain in the water for too long. Oil the handle from time to time with a little neutral vegetable or camellia oil
- It is also advisable to have the knives professionally resharpened from time to time to repair signs of wear on the cutting edge and to ensure lasting sharpness
- Due to the high degree of hardness of our knives, sharpening steels are completely unsuitable. From the traditional whetstone to a complete electric system, our range offers the right tool for each of our knives

STORING:
- When storing the knives, make sure that the blade does not come into contact with other metallic objects. This way, common causes of damage and staining can be avoided
- The best way to store the knives is in a knife block, in a wooden drawer insert, on a wooden magnetic knife rack, or in the drawer with a blade guard or sheath