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Kiritsuke Damascus Knife cm. 20 Shun Classic Series by Kai

€248.00 €203.28
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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This stunning Kiritsuke knife from Kai's Shun Classic damascus series. Tradition in perfection in this knife with the extraordinary Kiritsuke shape, an excellent chef's knife suitable for many cuts in the kitchen. The Shun Classic series combines the age-old art of forging of the Japanese samurai with modern and technically advanced production processes. The result is a fine series of knives in Damascus steel, designed down to the smallest details and with a sharpness that lasts over time. This makes them ideal for professional use. The distinctive satin-finished blades made of 32 layers of Damascus steel alloy are eye-catching. Combined with the elegant and tapered black pakka wood handle, they have an extraordinary aesthetic impact, as well as excellent quality and functional characteristics. Blade length 20 cm Handle 12.5 cm Tempi di spedizione: 5-7 giorni
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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