Chef's knife SHUN CLASSIC 25 cm, KAI

Product detailed description

Some knives are just tools. The KAI SHUN CLASSIC also has a bit of a story. The Damascus pattern, handcrafted Japanese production, and traditionally shaped black handle recall a time when blade quality was taken very personally. Fortunately, today you no longer have to challenge anyone to a duel because of it - except, perhaps, the ingredients for dinner. But the winner is clear in advance.

Main advantages:

• The KAI SHUN CLASSIC is a premium range of handcrafted Japanese knives that connects traditional knife-making heritage with contemporary manufacturing technologies – featuring a Damascus blade, a hard VG-MAX core, and an elegant black pakkawood handle.
• The range builds on KAI's knife-making know-how from Seki, where the brand has been developing blade production since 1908, and translates it into an extensive collection designed for demanding daily and professional use.
• The DM-0707 Chef's knife with a 25.5 cm long blade is an extended version of the classic chef's knife and gives you a significantly larger working range when carving meat, slicing large vegetables, and processing bulkier ingredients.
• The long blade can cut through ingredients in a single stroke where a shorter knife would require several consecutive cuts, making it particularly suitable where you want to work smoothly and on a larger scale.
• The curved profile of the edge supports a rocking motion when chopping herbs and vegetables, while the 25.5cm length provides plenty of room for long cuts through larger pieces of meat.
• The core of the blade consists of VG-MAX steel with a hardness of 61 ±1 HRC, which extends right to the edge, providing the foundation for extreme sharpness and stable cutting performance.
• The VG-MAX core is clad on each side with 32 layers of Damascus steel, so the blade combines a hard cutting core with a more flexible and durable multi-layered construction.
• The characteristic semi-matte Damascus pattern is created by the very structure of the blade and gives each knife the typical SHUN look, without being just a surface decoration.
• The double-beveled edge allows for a natural cutting style without the need to adapt your technique to a traditional single-edged Japanese grind.
• The knife is handcrafted in Japan, where the SHUN series combines traditional blade craftsmanship with modern manufacturing and inspection procedures.
• The slim black pakkawood handle features a traditional Japanese chestnut profile and, thanks to high-quality resins, resists moisture well during regular use.
• The typical handle shape with a subtle ridge on the right side supports a comfortable and secure grip, which is important for confidence and precision of control with such a long blade.
• The integrated tang running through the handle helps to increase the stability and balance of the entire knife, so even the 25.5cm blade does not feel clumsy when held correctly.
• The 12.5 cm long handle provides ample space for a firm grip and well balances the extended working part of the knife.
• The weight of 254 g gives the DM-0707 more noticeable stability and cutting authority than shorter chef's knives, while remaining significantly more subtle than heavy European utility knives.
• The DM-0707 makes the most sense where the classic 20 cm starts to fall short – for large pieces of vegetables, carving larger meats, or simply when a longer blade suits your daily work.
• KAI does not just treat blades as a single item in a catalogue – for over a hundred years, it has been developing know-how around cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 25,5 cm
• handle length: 12.5 cm
• blade material: VG-MAX steel core, 32 layers of Damascus steel on each side
• steel hardness: 61 ±1 HRC
• handle material: pakkawood (impregnated with high-quality resins)
• not dishwasher safe

Caring for the KAI SHUN CLASSIC knife:

• Wash the knife by hand in warm water with a mild detergent and dry it immediately after washing.
• Do not put it in the dishwasher, as high temperatures and harsh detergents can damage both the blade and the handle.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone, ceramics and metal dull the edge unnecessarily quickly.
• Do not use the knife on bones, frozen food, or for prying, twisting or other lateral stress on the blade.
• After cutting acidic or salty foods, rinse and dry the knife as soon as possible.
• To restore sharpness, it is best to use a water sharpening stone suitable for Japanese knives.
• Store the knife so that the edge does not touch other metal objects – for example, in a block, on a magnetic strip or with a protective blade cover.
• Do not leave the pakkawood handle wet or submerged in water for a long time; always dry it thoroughly after washing.