KAI Shun Classic cleaver 17 cm

Product detailed description

Japanese chisel KAI Shun Classic DM-0767

The KAI Japanese kitchen cleaver from the Shun Classic series with a blade length of 17 cm is a combination of ancient samurai blacksmithing and technically advanced manufacturing processes. The result is an exceptionally high quality knife, hand-constructed and designed down to the smallest detail to retain the highest possible sharpness. The knives are designed primarily for professional use, but every chef should experience cutting with premium quality knives.

The kitchen cleaver excels with a wide blade that can handle even the largest cuts of meat, poultry or fish. The butcher knife promises professional performance and of course what is valued most when working with meat: comfort, safety and efficiency. Streamline your cooking and chop your meat dishes with KAI kitchen cleavers.

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,
✅yet still retains a high proportion of handmade by skilled craftsmen,
✅AUS-8 stainless steel, retains long-lasting sharpness and is easy to sharpen,
✅a true Japanese knife.

AUS-8 stainless blade

AUS-8 stainless steel with relatively high wear resistance was used for the knife. The knife keeps its sharpness for quite a long time and the sharpening itself is very easy.

The 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 remain 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.