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. 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. (Left-handed cooks, worry not: this knife is available in the ambidextrous, equally impressive Kai Shun Premier and Kai Shun Nagare ranges.) This long bread knife that neatly slices through thick crusts without pushing or tearing the softer interiors, with teeth in both directions for efficiency. 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.
Why we love it
‘A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the well-balanced handle is crafted to fit perfectly in your right hand.'