Paring knife SHUN CLASSIC WHITE 9 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 shatters 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 contemporary manufacturing technologies - featuring a Damascus steel blade, a 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 with SHUN CLASSIC WHITE, takes it to a significantly more premium form designed also for professional use.
• SHUN CLASSIC WHITE won the German Design Award 2021 and, across the entire collection, offers six selected blade shapes with a uniform light design and the same construction philosophy.
• The small DM-0700W knife with a 9 cm long blade is designed for peeling, cleaning, coring and other precise tasks where a short blade gives you significantly better control than a large chef's knife.
• You will appreciate the compact size when working with fruit, small vegetables, garlic or for more detailed tasks where the precision of the tip and a confident cut are decisive.
• The core of the blade is made of VG-MAX steel with a hardness of 61 ±1 HRC, which extends to the very edge and provides the foundation for extreme sharpness and long-lasting edge retention.
• The VG-MAX core is protected on each side by 32 layers of Damascus steel, so the blade combines a hard cutting edge with a more durable multi-layer construction and the characteristic Damascus pattern.
• In total, the blade is surrounded by 64 Damascus layers, which are not just decorative - together with the hard core, they create a construction capable of handling regular and precise kitchen work.
• The double-bevelled edge allows for a natural way of cutting without the need to adapt your technique to a single-edged Japanese grind.
• The knife is handcrafted in Japan, so this range truly brings together traditional craftsmanship with modern precision and blade quality control.
• The light pakkawood handle is shaped in the traditional Japanese chestnut style and, thanks to impregnation with high-quality resins, resists moisture well during daily use.
• The typical handle shape with a subtle ridge on the right side helps create a more secure and stable grip during precise work with a short blade.
• The integrated tang extending through the handle supports the stability and balance of the entire knife, so even the small 9 cm format feels secure and compact during use.
• The handle length of 11 cm creates a highly manageable tool with the short blade, which is also suitable for working directly in the hand when peeling or doing minor trimming of ingredients.
• Weighing just 63 g, the knife has a very light and agile character, so it does not unnecessarily fatigue the hand during prolonged delicate work and responds well to small changes in the direction of the cut.
• The light pakkawood and subtle pattern of the Damascus steel give the knife a significantly lighter and more elegant appearance than the classic dark design of the SHUN CLASSIC, without changing its technical essence.
• SHUN CLASSIC WHITE is not a utility range like WASABI BLACK - here you are getting a premium japanese knife, where blade performance, handcrafting and overall workmanship play an equally important role.

Additional information:

• blade length: 9 cm
• handle length: 11 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

Care of 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.