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Shun Classic Set: Filleting and Sharpening - Knife + Pliers + Sharpening Stone

was €305.00 Special Price €274.00 €224.59
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 Set includes two precision tools needed to fillet fish and a combined ceramic stone to keep your knife sharp. The fillet knife of the Shun Classic series is flexible and allows you to perform the right bending and make threading simple. The stainless steel tweezers allow you to remove fish bones easily, from the largest to the smallest. The combined stone with 400 and 1000 grit will allow you to revive the edge of your knife in an optimal way and the included guide guarantees a perfect sharpening angle. The set is composed: n. 1 Kai Shun series filleting knife in AUS8A steel (not damask) with blade length cm. 18 and handle length 12.2 cm n. 1 Kai Shun series fish tweezers in stainless steel, dimensions 13.9 x 2.1 x 2.3 cm. n. 1 Combined stone with 400 and 1000 grit by Kai with total dimensions 25.2 x 9.4 x 3.5 cm. Complete with stone holder base
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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