20cm Japanese Chef's Knife SHUN CLASSIC - KAI
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20cm SHUN CLASSIC Chef's Knife – KAI
An exceptional Japanese knife for precise and smooth cutting.
Why choose the KAI SHUN CLASSIC chef's knife?
The KAI SHUN CLASSIC® chef's knife is an essential tool for any cook seeking precision, durability, and ease of use . Its 20 cm VGMAX steel blade, combined with 32-layer Damascus steel , ensures exceptional robustness and corrosion resistance . Its 62 HRC hardness provides a long-lasting edge , requiring less sharpening than a standard knife.
Its pakka wood handle , both durable and ergonomic , offers a comfortable and secure grip , even during extended use. Made in Japan , this knife combines tradition and modernity to deliver an unparalleled cutting experience.
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20cm SHUN CLASSIC Chef's Knife – KAI
An exceptional Japanese knife for precise and smooth cutting.
Why choose the KAI SHUN CLASSIC chef's knife?
The KAI SHUN CLASSIC® chef's knife is an essential tool for any cook seeking precision, durability, and ease of use . Its 20 cm VGMAX steel blade, combined with 32-layer Damascus steel , ensures exceptional robustness and corrosion resistance . Its 62 HRC hardness provides a long-lasting edge , requiring less sharpening than a standard knife.
Its pakka wood handle , both durable and ergonomic , offers a comfortable and secure grip , even during extended use. Made in Japan , this knife combines tradition and modernity to deliver an unparalleled cutting experience.
Marque : Kai
Acier : VG-MAX 32 layers
Entretien : Hand care
Fabrication : Japan
Finition lame : Polite
Garantie : Lifetime warranty
Longueur lame : 20 cm
Manche : Pakka
Matiere : Damascus steel
Poids : 215g
Type de lame : Smooth
Type de produit : Knife
Product Benefits
- VGMAX steel bladeDurable cutting edge and high corrosion resistance
- Hardness of 62 HRCLess frequent sharpening for optimal performance
- 20 cm bladeVersatility for cutting meats, vegetables and fish
- Pakka wood handleComfort and resistance to temperature variations
- Traditional Japanese designElegance and technical expertise for chefs and cooking enthusiasts.
- Made in JapanKAI's ancestral expertise and know-how
Usage and maintenance instructions
- Hand washAvoid using the dishwasher to preserve the sharpness and quality of the handle.
- Using a sharpening stoneSharpen regularly to maintain a perfect edge
- Secure storageStore in a knife block or case to prevent any damage.
Frequently Asked Questions
Is this knife suitable for right-handed and left-handed users?Yes, its ergonomic handle allows for a comfortable grip for all users.
Can it be used for thick cuts?Yes, it's ideal for meats, fish and vegetables, but it's not designed for bones or very hard foods.
How to preserve its sharpness?Use a wooden or flexible plastic board and sharpen it regularly with a suitable stone.
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