The Shun Classic Series 18 cm Left-Handed Santoku Knife by KAI is a versatile and impeccably balanced tool, designed to precisely perform all your basic kitchen cutting tasks. Its wide, slightly curved blade allows for natural chopping, slicing, and mincing, ensuring fluid movements and total control. Designed specifically for left-handed users, it offers a comfortable and intuitive experience.
The blade features a VG-MAX steel core with a hardness of 61 (±1) HRC, capable of maintaining an extremely sharp and durable edge over time. The 32-layer Damascus steel coating not only enhances the knife's distinctive pattern, but also provides the perfect balance of stability, elasticity, and durability. The asymmetrical sharpening optimized for left-handed users ensures precise, consistent, and effortless cuts, ideal for tasks requiring sensitivity and accuracy.
The pakkawood handle, crafted in the traditional Japanese chestnut shape and designed for left-handed use, ensures ergonomics, safety, and comfort even during prolonged use. The high-quality resins in the material make it resistant to humidity and daily wear, while the continuous tang contributes to optimal balance. The Shun Classic left-handed Santoku knife is the ideal tool for those seeking precision, reliability, and impeccable cutting at every stage of preparation.
Blade length: 18 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.