The Shun Classic Set of 3 Vegetable, Utility and Chef's Knives by KAI combines the refinement of Japanese tradition with the highest quality materials, presented in an elegant wooden box with magnetic closure.
The blades are forged from VG-MAX steel with a hardness of 61 (±1) HRC, coated with 32 layers of Damascus steel for strength, durability and the characteristic Damascus pattern. The exceptional sharpness ensures a clean, precise and consistent cut over time.
The symmetrical sharpening ensures smoothness and control in every movement: from meticulous work on vegetables to the versatility of the universal knife, to the power and precision of the chef's knife for the most demanding preparations.
The tapered pakka wood handles, in the typical Japanese chestnut shape, offer an ergonomic, stable and comfortable grip. The continuous tang contributes to perfect balance, improving handling during use.
This complete, high-performance set is designed to accompany every stage of food preparation in the kitchen. Presented in an elegant wooden box, it also makes an elegant and prestigious gift.
Set includes:
- 15 cm universal knife DM701
- 9 cm vegetable knife DM700
- 20 cm chef's knife DM706
- Wooden box with magnetic closure
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.