Bread knife SHUN CLASSIC 23 cm, KAI

Product detailed description

Some knives are just tools. 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:

• KAI SHUN CLASSIC is a premium range of handcrafted Japanese knives that combines 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-0705 bread knife with a 24 cm blade is designed for baked goods with a firmer crust and soft interior that you want to slice cleanly without unnecessarily crushing the crumb.
• The long serrated edge easily bites into the crispy crust of bread, baguettes and other baked goods, allowing you to slice smoothly without needing to apply pressure to the knife.
• The 24 cm length gives you plenty of room even for larger loaves, so you can cut an entire slice with long, natural strokes instead of sawing back and forth.
• The serrated profile also works well for other ingredients with a firmer surface and softer structure inside, where a mint edge might not be as comfortable.
• 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 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 promotes a comfortable and secure grip, which you will especially appreciate during longer strokes across the entire loaf.
• The integrated tang running through the handle helps to increase the stability and balance of the entire knife, so the long blade does not feel clumsy during use.
• The 12.5 cm long handle provides plenty of room for a secure grip and complements the long 24 cm blade profile well.
• The weight of 213 g gives the knife a pleasant stability when cutting, while remaining easy to control even when slicing larger quantities of baked goods.
• Black pakkawood and a distinctive Damascus blade give the DM-0705 a premium look, but the main value remains the ability to make a long, clean cut through a firm crust without unnecessary pressure.
• KAI does not treat blades as just another item in a catalogue – for more than a hundred years, it has been developing know-how around cutting edges across kitchen, industrial and other specialised blades.

Additional information:

• blade length: 23 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.