Chef's knife SHUN CLASSIC WHITE 20 cm, KAI

Product detailed description

When you hear the term 'handcrafted japanese knife', it is easy to imagine something you would want to admire rather than use. SHUN CLASSIC WHITE quickly dispels this impression. It boasts premium craftsmanship, a Damascus blade and traditional roots, but at the same time, it is a tool designed for a real kitchen, not a glass display case.

Main advantages:

• KAI SHUN CLASSIC WHITE is a premium range of handcrafted Japanese knives that combines traditional knife-making heritage with modern manufacturing technologies – featuring a Damascus blade, a hard VG-MAX core, and a light 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 knives designed for demanding everyday and professional use.
• The DM-0706W Chef's knife with a 20 cm blade is the main all-rounder of the entire range – it can handle vegetables, herbs, meat, fish, and most other tasks that crop up on the chopping board during everyday cooking.
• The 20 cm blade gives you plenty of length for smooth cuts through larger ingredients, while remaining highly manoeuvrable even during more precise tasks.
• The curved profile of the blade supports a natural rocking motion, allowing you to quickly chop herbs, slice vegetables, and transition smoothly between shorter and longer cuts.
• The core of the blade consists of VG-MAX steel with a hardness of 61 ±1 HRC, which extends right to the edge, creating the foundation for extreme sharpness and long-lasting edge retention.
• The VG-MAX core is surrounded on each side by 32 layers of Damascus steel, so the blade combines a hard cutting core with a more durable multi-layered construction.
• The distinctive Damascus pattern is created by the structure of the blade itself, giving each knife the characteristic SHUN look, rather than 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 quality control.
• The light pakkawood handle features a traditional Japanese chestnut profile and, thanks to treatment with high-quality resins, is more resistant to moisture during regular use.
• The distinctive shape of the handle, with a subtle ridge on the right side, supports a stable grip and helps you hold the knife securely even during faster work.
• The 12.5 cm handle creates a well-balanced unit with the 20 cm blade, leaving plenty of room for a secure and comfortable grip.
• The weight of 205 g gives the knife a pleasant stability when cutting, yet it does not feel unnecessarily heavy during extended work on the chopping board.
• The light pakkawood and subtle Damascus pattern give the knife a lighter, more elegant look than the classic dark SHUN CLASSIC version, but the technical foundation remains equally focused on precision and performance.
• SHUN CLASSIC WHITE belongs to KAI's premium category – alongside blade performance, craftsmanship, multi-layered construction, and handle finish play an equally important role.
• KAI does not treat blades as just another item in a catalogue – for over a hundred years, it has been developing expertise in cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 20 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)
• award: German Design Award 2021
• not dishwasher safe

Caring for the KAI SHUN CLASSIC WHITE 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.