Description & specifications
Shun Classic is the largest and probably also the best-known series of kitchen knives from KAI. The idea behind it is to combine traditional Japanese blacksmithing, as the samurai practised it, with modern, sophisticated techniques that ensure consistently high quality.
These ideas take shape in damascus knives, that is, knives with blades built from separate layers of steel around one hard core. Shun Classic knives are forged from 65 layers of steel in total, where the core is the hard VG-MAX, an improvement on VG-10 that KAI developed itself.
Other details include the asymmetric D-shaped handle, which is a clear reference to old Japanese traditions and is particularly comfortable for right-handed users.
This knife is a paring knife of 10 cm. It is well suited for very fine cutting tasks with herbs and other vegetables, and can also be used for trimming meat.
Shun Classic is lighter and has relatively thin blades compared with Western (German and French) kitchen knives, and therefore also cuts better. It does, however, also require more care when using the knife.
- KAI (Seki, Japan)
- 10 cm paring knife
- Stainless
- 65 layers of steel
- VG-MAX core
- 61 HRC
- D-shaped handle for right-handed users
The knife must never be washed in a dishwasher and must not be used to cut hard items such as bones, cartilage and frozen foods, or 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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