Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steep tapered blade, which makes it much sharper than a Western knife. A core of hard VG MAX steel, surrounded by 32 layers of Damascus steel, makes it extremely durable and rust-resistant, ensuring the knife retains its edge in between sharpenings—with a whetstone only. The layers, which create a unique pattern on each knife, help prevent food from sticking to the side of the blade. The tarnish-proof pakkawood handle has a chestnut (or ‘D’) shape that moulds perfectly to your right hand. The balance and overall lightness of this knife—in addition to the unparalleled precision work its blade is capable of—neatly carves meat and poultry, preserving the rich flavours that collect close to the bone. We offer a free annual sharpening service for 10 years after the purchase of a Kai Shun knife, exclusively for customers on our mailing list.