KAI's Shun Classic Steak Knife Set combines the elegance of Japanese tradition with the highest-quality materials, presenting a refined assortment of knives designed to maximize the experience of cutting meat. The set is housed in a prestigious wooden case with a magnetic closure, perfect for both storage and as a precious gift.
The blades, crafted from VG-MAX steel with a hardness of 61 (±1) HRC and coated with 32 layers of Damascus steel, ensure an extremely sharp and long-lasting edge, in addition to the characteristic Damascus pattern that distinguishes the Shun Classic series. Thanks to the symmetrical sharpening, the cut is smooth, clean, and precise, allowing each steak to be sliced without tearing and maintaining the meat's fibers intact.
The tapered pakka wood handles, carved in the traditional Japanese chestnut shape, ensure an ergonomic and particularly comfortable grip, while the continuous tang offers balance, stability, and optimal control when cutting.
Elegant, functional, and designed for meat lovers and fine dining enthusiasts, this set is the perfect complement for those seeking a premium steak knife set. The wooden presentation case completes the presentation, making it an ideal exclusive gift.
Set includes:
- 4 12 cm DM711 steak knives
- Wooden presentation case 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.