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: 20 cm
* Handle length: 12 cm
* Blade thickness: 2.5 mm
* Blade height: 4.3 cm
* Weight: 218 g
* Handle material: laminated Pakkawood
* Cut: both sides
* Blade material: 32-layer Damascus steel
KAI SHUN CHEF'S KNIFE 20 CM, LEFT-HAND
The Kai Shun Chef's Knife is ideal for slicing, peeling, cleaning and chopping cabbage, vegetables and herbs. Thanks to the slim tip, peeling vegetables is no problem. The long blade makes cutting meat and fish particularly easy. Kai Shun knives lie wonderfully in the hand and ensure safe and fatigue-free work.
KAI SHUN CHEF'S KNIVES - DAMASCUS KNIFE SERIES
The Kai Shun chef's knife series is one of the most extensive Damascus knife series in the world and is very popular with the culinary elite and ambitious hobby 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 honing 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 CHEF'S KNIFE - CARE
Rinse Kai Shun chef's 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 chef's 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.
