KAI Shun Classic Steak Knife Set DMS-400

Product detailed description

Set of KAI Shun Classic DMS-400 damascus steak knives (4 pcs)

The KAI Shun Classic DMS-400 kitchen steak knife set combines ancient samurai blacksmithing and technically advanced manufacturing processes. The result is a set of high quality damascus knives, hand-constructed and designed to the smallest detail to maintain the highest possible sharpness. The knives are designed primarily for professional use, but every single chef should experience cutting with premium quality knives.

Why choose the KAI Shun Classic Knife Set:

✅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

All knives in the pack have an elegant black handle made of composite pakka wood. A high-quality resin is added to the wood to make the material particularly resistant to moisture, ensuring better stability and long life.

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

The entire knife set is delivered in a wooden case with magnetic closure.

The set includes:

- Steak knives (4 pcs) with a blade length of 12 cm will find use at every barbecue, family party or tasty Sunday lunch. In addition to steaks, the knives can also be used to serve many other meat delicacies. Thanks to the high sharpness, you can look forward to intact juicy slices full of flavour.

Caring for the knives

Slicing with knives: we recommend you cut on a wooden or plastic cutting board designed for slicing. 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 wooden 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.