The 8.5 cm Straight Vegetable Knife from KAI's Shun Classic Series is a compact and easy-to-handle tool, designed specifically for precise cutting of fruit and vegetables. Thanks to its short, straight blade, it allows you to easily perform precision work, peeling, carving and controlled cuts even on small foods, making it indispensable for everyday food preparation.
The blade is made with a VG-MAX steel core, with a hardness of 61 (±1) HRC, which extends to the edge, ensuring high performance and long-lasting sharpness. The 32-layer Damascus steel coating gives the knife a unique appearance and helps to make it stable, durable and flexible, while the symmetrical sharpening on both sides ensures a precise and balanced cut. The tapered pakka wood handle retains the traditional Japanese chestnut shape and, thanks to the precious resins integrated into the material, is particularly resistant to wear and moisture. The slight shaping on the right side ensures an ergonomic and secure grip, while the continuous tang provides stability and balance, making this knife an impeccable ally in the most delicate cutting tasks.
Blade length: 8.5 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.