Shun Classic 200 mm Slicer from KAI The Shun Classic 200 mm Slicer from KAI is the perfect knife for slicing steaks with style and precision. This slicer is designed with a core of VG-10 steel encased in 65 layers of stainless steel, providing exceptional sharpness and durability. With a hardness of 61 HRC, this knife ensures that you get cutting power that lasts for a long time. The elegant pakka wood handle provides a comfortable grip and a beautiful appearance that compliments the knife's craftsmanship. Inspired by the classic Laguiole knife, this slicer is not only functional, but also a work of art in itself. Features and Benefits
Type: Slicer/Slicing knife
Steel type: 65 layers, VG-10 core
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Description & specifications
The Shun Classic 200 mm Slicer from KAI is the perfect knife for slicing steaks with style and precision. This slicer is designed with a core of VG-10 steel encased in 65 layers of stainless steel, providing exceptional sharpness and durability. With a hardness of 61 HRC, this knife ensures that you get cutting power that lasts for a long time. The elegant pakka wood handle provides a comfortable grip and a beautiful appearance that compliments the knife's craftsmanship. Inspired by the classic Laguiole knife, this slicer is not only functional, but also a work of art in itself.
- Type: Slicer/Slicing knife
- Steel type: 65 layers, VG-10 core
- Grinding: Standard grinded
- Handle material: Pakka wood
- Hardness: 61 HRC
- Elegant design inspired by the Laguiole knife
| Type | Slicer/Slicing knife |
| Forging and steel | 65 layers, VG-10 core |
| Grinding | Standard sanded |
| Handle type | Pakka tree |
| Stainless | Yes |
| Hardness | 61 HRC |
| Handle material | Pakka tree |
| Length | 200mm |
| Height | Information missing |
| Weight | Information missing |
| Width out of the handle | Information missing |
To ensure longevity and optimal performance, it is recommended to wash the knife by hand and dry it thoroughly after use. Avoid dishwashers and harsh cleaning agents as these can damage the knife's finish and sharpness.
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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