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Chef's Knife 15 cm Shun Classic Series by KAI

€217.00 €177.87
Availability: In stock
The 15 cm Chef's Knife from the Shun Classic Series by KAI is a versatile and agile tool, ideal for everyday cutting tasks. Its compact, sharp blade allows for precise work on vegetables, fruit, herbs, and small pieces of meat, offering excellent control and natural handling. Thanks to its balanced size, it is perfect for those seeking a versatile knife capable of tackling a wide range of preparations with ease. The blade features a VG-MAX steel core with a hardness of 61 (±1) HRC, ensuring an extremely sharp, strong, and durable edge. The 32 layers of Damascus steel that surround the core provide not only an elegant and distinctive finish, but also an ideal combination of stability, elasticity, and longevity. The symmetrical sharpening on both sides ensures a clean, consistent cut, perfect for tasks requiring attention and precision. The pakkawood handle, crafted in the traditional Japanese chestnut shape, offers an ergonomic and comfortable grip, ensuring stability and safety even during prolonged use. The high-quality resins integrated into the material make the handle resistant to humidity and daily wear, while the continuous tang contributes to impeccable balance. The Shun Classic 15 cm chef's knife is the ideal tool for those seeking reliability, precision, and great versatility at every stage of preparation. Blade length: 15 cm Shipping time: 5-7 days
FAQs
What characterises the Kai Shun Classic series?
The Kai Shun Classic series is one of the most iconic lines by Kai. The blades feature a VG-MAX steel core clad with 32 layers of Damascus steel on each side (64 total), reaching a hardness of about 61 HRC. This construction provides excellent edge retention, strength and cutting precision, along with the distinctive Damascus pattern on the blade. The pakkawood handle, shaped in the traditional “D-shape”, ensures 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 exceptional cutting precision and Japanese craftsmanship.
What type of use is it ideal for?
It is ideal for precise cutting tasks and daily food preparation 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 are recommended to 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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