Product Details
Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Each knife in the Kai Shun Engetsu range is designed to look like a waxing moon, with a curved finish at the blade and an artful blue handle. (Engetsu translates to ‘full moon’ in Japanese.) Its performance is unique too, with a 71-layer dual core blade made from a mixture of very hard VG2 and VG10 steel. This construction technique brings the steel lamination right to the edge, resulting in a microscopic serration at the blade tip for extremely fine cutting performance. The ‘three zone’ pattern of the blade allows for excellent food release and low friction, and it is protected by the tip and heel’s superior toughness and durability. The polished pakka wood handle is triangular in section instead of the more traditional D-shape, meaning it is suitable for both left and right-handed cooks. A forged bolster and angled end cap, which shows the knife’s unique serial number, ensures perfect balance between the handle and blade. This versatile chef’s knife, limited to just 906 pieces in Europe, has a long 20cm blade that takes care of the majority of food prep work.
Why we love it
‘Kai Shun has perfected the formula of Japanese knives that feel effortless to use, yet they are always innovating in order to better cater to the comforts of chefs and exacting home cooks around the world. The Engetsu is a prime example of their high standards in making top-quality knives that never cease to amaze anybody who uses them.’Specifications & Care
| Care | Hand wash, dry with soft cloth; acidic foods in particular should be rinsed off immediately after use. Oil the handle from time to time with a neutral vegetable oil. |
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| Country of Origin | Japan |
| Dimensions | Blade: 20cm; handle 14cm |
| Material | VG10 and VG2 stainless steels; pakka wood |
| Warranty | 10 years |
About The Brand
Kai
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.
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