KAI Shun Classic Chinese Chef's Knife 18 cm

Product detailed description

Japanese damascus Chinese chisel KAI Shun Classic DM-0712

Chinese damascus chisel from the Japanese manufacturer KAI from the Shun Classic series with a blade length of 18 cm is a combination of ancient samurai blacksmithing and technically advanced manufacturing processes. The result is extremely high quality damascus knives, hand-constructed with attention to the smallest details and designed to retain the highest sharpness over the long term. The knives are designed primarily for professional use, but every chef should experience cutting with premium quality knives.

The Chinese kitchen knife will impress you at first sight with its robust and thick blade. With Chinese cleavers you will be very comfortable cutting large pieces of meat, but also vegetables such as cabbage heads or lettuce. The wide blade can also be used very well for easily transferring the cut pieces of food directly into the pot or pan. Chinese cleavers are becoming increasingly popular in our country, thanks to the maximum usable blade, which makes it easier to prepare every single dish.

Why choose the KAI Shun Classic Knife:

✅KAI is one of the top modern Japanese knife manufacturers
✅the knife is made using the latest technology,
✅but still retains a high proportion of handmade work by skilled craftsmen,
✅high-quality damascus steel (32 layers), premium VG MAX cutting core,
✅extremely sharp, genuine Japanese knife.

Damascus blade VG MAX

The blades of the Shun Classic seriesknives impress you at first sight with their damascus steel with a distinctive semi-gloss pattern. The standard for traditional Japanese knives is laminated steel, where the cutting core (hagane) is protected by sides of softer steel (jigane). This knife is no exception.

The hagane made of very hard VG MAX steel is sandwiched between two sheets of damascus steel with 32 layers. The cutting core gives the knife excellent cutting properties and high sharpness. Damascus steel on the sides gives the blade durability and an elegant appearance. The blade has a double-sided cut.

VG-Max is a premium Japanese steel that is based on the well-known VG-10, but offers several improvements. It is enriched with a higher chromium, carbon and vanadium content, making it very hard (61 HRC) and compared to the already very high quality VG-10, it lasts even longer sharp and has better corrosion resistance.

Handle made of durable pakka wood

The pleasing aesthetic design is underlined by the elegant black handle made of pakka wood. A high-quality resin is added to the wood to make the material particularly resistant to moisture, ensuring better stability and a long service life.

The typical chestnut shape of the handle ensures a comfortable and secure grip. The integrated metal bolster has a protective function, but also increases stability and balance when slicing.

The knife is completely made in Japan.

Knife care

Cutting with knives: we recommend you cut on a wooden or plastic board designed for cutting. Never use materials such as glass, stone or granite, which can permanently damage the delicate blade of the knives. Knife blades are not suitable for cutting bones, including fish bones or frozen foods.

Cleaning the knives: rinse the knives in hot water before first use. After each subsequent use, make sure to wash the knives properly with a mild detergent and dry them with a soft cloth. For your own safety, always wipe the knives away from the body. Rinsing knives immediately after use is essential, especially when working with acidic foods. Japanese knives do not belong in the dishwasher. To maintain long-lasting sharpness, always wash only by hand.

Storage: when storing knives, take care that the blade does not come into contact with other metal objects. This could cause minor damage or unwanted discolouration of metals. The best solution is to store knives in blocks or on magnetic racks. If you plan to store your knives in a kitchen drawer, get blade guards or sheaths.

Handle care: make sure that wood handles do not stay in water for too long. You can use a small amount of neutral vegetable or camellia oil on the handles from time to time to give the wood a natural glow.

Sharpening: over time, the knives will show the first signs of wear in the form of reduced sharpness, which is why it is also advisable to have them professionally resharpened from time to time. To ensure lasting sharpness, the manufacturer recommends using only traditional sharpening stones or leather for dressing. Do not go to the unnecessary trouble of using whetstones, which are completely unusable on Japanese KAI knives due to their high degree of hardness.

Japanese KAI knives

The KAI Corporation was founded in 1908 in Seki, the city where the first samurai swords began to be made in the 13th century. Over the years, Seki has become a prominent center for the production of high quality knives and blades. KAI is known worldwide for its Japanese kitchen knives, but also for other related products including cutlery, knife stands, cutting boards and sharpening systems. The brand combines traditional Japanese techniques and craftsmanship with contemporary innovations. The result is knives made with the highest degree of precision to meet the demands of even the most demanding culinary enthusiasts.