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 steeply 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, and the air pockets (‘scallops’) ensure they fall off. The tarnish-proof pakkawood handle has a chestnut (or ‘D’) shape that moulds perfectly to your right hand. (We also carry a left-handed Kai Shun Santoku here.) The balance and overall lightness of this knife—in addition to the unparalleled precision work this blade is capable of—make easy work of chopping, dicing, and mincing.
Read our Japanese knife care guide here.
Why we love it‘A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the air pockets make a huge difference in food prep.'
Specifications & Care
|Country of Origin
|Blade: 18cm; handle 12.5cm
|Blade: VG Max steel (61 ± 1HRC) enveloped in 32 layers of Damascus steel; handle: pakkawood
|10 years against manufacturing defects
About The Brand
Since its founding in 1908, Kai knives have held a cult status in Japan—and since their European debut in 1980, the rest of the world has caught on. Taking their inspiration from samurai blacksmithing but incorporating modern manufacturing processes, Kai has mastered the art of making extremely sharp, durable knives that feel effortless to use. All their knives are manufactured in Seki, the knife capital of Japan. As their products reached global popularity, Kai has expanded their range to include European shapes like the chef’s knife as well as ambidextrous handles, such as in the Kai Shun Premier and Kai Shun Nagare ranges.Shop Kai