Description:
The Kai Shun Classic Chef's Knife 20 cm is a high-quality, versatile culinary knife designed for a wide range of cutting tasks. Its 20 cm blade is crafted from VG-MAX stainless steel — a proprietary alloy developed by Kai, renowned for superior sharpness and edge retention.
Construction:
The VG-MAX core is wrapped in 32 layers of Damascus steel, forming the iconic wavy pattern that defines Shun knives. This layered construction not only adds visual elegance but also increases corrosion resistance and overall blade strength.
Usage:
With its well-balanced form and durable build, this knife performs reliably across all kitchen tasks — from slicing meats and fish to finely chopping vegetables. Suitable for both professional chefs and home cooks alike.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
