Shun Classic is the largest and most well-known series of kitchen knives from KAI. The idea behind it is to combine traditional Japanese blacksmithing as the samurai did it with modern sophisticated techniques that ensure consistently high quality.
These ideas materialize in damascus knives, i.e. knives with blades that are made up of separate layers of steel around one hard core. Shun Classic knives are forged from a total of 65 layers of steel, the core of which is the hard VG-MAX - an improvement on VG-10, which KAI has developed itself.
Other details are the asymmetric D-shaped handle, which is a clear reference to the old Japanese traditions and which is particularly comfortable for right-handed people to use.
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Description & specifications
Shun Classic is the largest and most well-known series of kitchen knives from KAI. The idea behind it is to combine traditional Japanese blacksmithing as the samurai did it with modern sophisticated techniques that ensure consistently high quality.
These ideas materialize in damascus knives, i.e. knives with blades that are made up of separate layers of steel around one hard core. Shun Classic knives are forged from a total of 65 layers of steel, the core of which is the hard VG-MAX - an improvement on VG-10, which KAI has developed itself.
Other details are the asymmetric D-shaped handle, which is a clear reference to the old Japanese traditions and which is particularly comfortable for right-handed people to use.
The knife here is a 10 cm herb knife. It is suitable for perfectly fine cutting tasks in herbs and other greens, and can also be used for trimming meat.
The Shun Classic is lighter and has relatively thin blades compared to Western (German and French) kitchen knives, and therefore also cuts better. However, it also requires that you be more careful when using your knife.
- KAI (Seki, Japan)
- 10 cm herb knife
- Stainless steel
- 65 layers of steel
- VG-MAX core
- 61 HRC
- D-shaped handle for right-handers
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
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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