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Premium Set: Kai Shun Damascus Knife + Walnut Cutting Board with Stainless Steel Drawer

was €335.00 Special Price €299.00 €245.08
Availability: In stock
An exclusive set designed for those who demand the very best in the kitchen: the prestigious Kai Shun Damascus Knife combined with the refined Walnut Cutting Board with Stainless Steel Drawer, winner of the German Design Award 2019. A perfect duo for cutting precision and professional organisation. Walnut Cutting Board with Stainless Steel Drawer Made from solid walnut wood, both durable and naturally elegant, this cutting board ensures stability and comfort during use. The stainless steel drawer, removable from both sides, allows you to collect sliced ingredients or waste, keeping your workspace clean and efficient. Dishwasher-safe and oven-safe up to 250°C, it is a versatile tool designed to last. - Main features of the cutting board: - Solid walnut wood, professional quality - Removable stainless steel drawer on both sides - Dishwasher-safe - Oven-safe up to 250°C - Non-slip rubber feet for maximum stability - Dimensions: 36 × 27 × 6 cm Winner of the German Design Award 2019 Kai Shun Damascus Knife (VG-10 / 32 layers) Every Shun knife is a unique piece, handcrafted according to traditional Japanese techniques. The core of the blade is made of VG-10 super steel (61 HRC), ensuring exceptional sharpness retention, while the 32 layers of stainless Damascus steel provide strength, flexibility, and unmistakable elegance. The convex blade, hand-sharpened, glides effortlessly through even the toughest ingredients, guaranteeing precise and smooth cuts. The ergonomic pakkawood handle, with traditional Japanese "chestnut" shape, ensures excellent control. The full tang construction perfectly unites blade and handle, improving balance and stability. Main features of the knife: - VG-10 steel with 61 HRC hardness - 32 layers of Damascus stainless steel - Hand sharpening with convex blade - Ergonomic pakkawood handle with Japanese chestnut shape - Full tang construction for maximum solidity
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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