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Damascus Chef knife cm. 20 Shun Classic White Series by Kai

€263.80 €216.23
Availability: In stock
18+

This item is not for sale to people under 18. By ordering this item you declare that you are at least 18 years old.

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Cook's knife cm. 20 in Damascus steel from the Shun Classic White Series by Kai, made with 32 layers of steel and the heart in VGMAX steel. Excellent chromium content, which makes it less vulnerable to corrosion than other carbon enriched steels. Hardness of the cut approx. 61 HRC, for excellent edge retention. The ash colored handle is made of hot pressed wood and resin. It is guaranteed antibacterial, resistant to changes in temperature and humidity. In addition, its particular "D" shape has been created to perfectly adapt to the shape of your hand, offering you ergonomics and less fatigue during prolonged use. Blade length: cm. 20 Handle length: cm. 12.2 Made in Japan
FAQs
What characterises the Kai Shun Classic White series?
The Kai Shun Classic White series combines the high performance of the Shun line with a bright and elegant aesthetic. The blades feature a VG-MAX steel core clad with 32 layers of Damascus steel, reaching a hardness of about 61 HRC, ensuring excellent edge retention, durability and cutting precision. The distinctive Damascus pattern makes each blade unique. The light Pakkawood handle, shaped in the traditional “D-shape”, provides ergonomic grip, stability and good balance.
Who is this series recommended for?
It is recommended for professional chefs and demanding cooking enthusiasts looking for high-quality knives with excellent performance and a distinctive design.
What type of use is it ideal for?
It is ideal for daily food preparation and precise cutting tasks involving fish, meat and vegetables, thanks to the thin and extremely sharp blade.
How should it be maintained?
Regular whetstone sharpening, wooden or synthetic cutting boards and hand washing with immediate drying help preserve the edge, Damascus blade and handle.
What characterises the KAI series?
The KAI series stands out for the combination of Japanese tradition and modern manufacturing, providing reliable knives for conscious and precise kitchen use.
Who is this series recommended for?
It is suitable for professionals and advanced enthusiasts seeking consistent performance and quality.
What type of use is it ideal for?
It is ideal for everyday preparation and precise cutting tasks.
How should it be maintained?
Regular whetstone sharpening and proper cutting boards help preserve performance.
What distinguishes Japanese knives from Western ones?
Thinner geometries, sharper edge angles and an approach focused on precision and clean cutting.
Santoku or Gyuto: which should you choose?
The santoku is compact and versatile for everyday use; the gyuto is closer to a classic chef’s knife and is ideal for long cuts and sustained work.
Are Japanese knives more delicate?
Yes, they often require more care: they are not suitable for bones, frozen foods or twisting, but offer superior cutting performance when used correctly.
How do you properly sharpen a Japanese knife?
Whetstone sharpening is ideal: a medium grit for maintenance and a finer grit for finishing, adapting the choice to the steel and usage.
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