The Shun Classic Fork Set by KAI combines the elegance of Japanese tradition with the impeccable quality of its materials, offering refined cutlery designed to enhance any table setting. The set comes in a fine wooden box, ideal for storage or as a classy gift.
Made from high-grade steel, the forks in the Shun Classic series guarantee strength, durability and an impeccable finish, while maintaining the refined style that distinguishes the line. The finely crafted surfaces not only give them an elegant appearance, but also make them feel light and comfortable to use.
The ergonomic pakka wood handle, with its characteristic Japanese chestnut shape, ensures a stable and comfortable grip, suitable for both right- and left-handed users. The continuous tang contributes to the perfect balance of the instrument, ensuring solidity and superior handling.
Refined, functional and perfectly coordinated with the other items in the series, this set of forks is a prestigious addition to the table, adding a touch of unmistakable elegance to the mise en place.
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.