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Table trio set Shun Classic series by KAI

€297.10 €243.52
Availability: In stock
The Shun Classic Table Trio Set by KAI brings the same artisanal excellence that distinguishes the entire Shun series to the table. Elegant, refined, and designed to offer a superior experience, this set represents the perfect blend of Japanese tradition and the highest-quality materials. The tools in the set are crafted with a VG-MAX steel core with a hardness of 61 (±1) HRC, ensuring strength, stability, and extraordinary durability. The 32-layer Damascus steel coating provides an iconic look, enhanced by the signature Damascus pattern that distinguishes the Shun Classic line. Symmetrical sharpening on both sides ensures precision and fluidity in every cut, making this set ideal for everyday yet high-end use. The tapered pakkawood handle, with its traditional Japanese chestnut shape, offers an ergonomic and secure grip. The high-quality resins incorporated into the material make it extremely resistant to moisture and wear, maintaining its beauty and functionality over time. The light contour allows for natural and comfortable control, while the continuous tang ensures perfect balance during use. Functional, elegant, and perfectly coordinated with the rest of the series, the Shun Classic Table Trio Set is the ideal choice for those who want to bring superior quality tools to the table, combining aesthetics and uncompromising performance. The set includes: - Fork - Steak Knife - Cutlery Rest 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.
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