Santoku knife SHUN CLASSIC 14 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:

• KAI SHUN CLASSIC 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 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 Santoku DM-0727 with a 14 cm blade is a more compact take on the traditional Japanese all-rounder – it handles meat, fish, and vegetables, but feels more agile in the hand than the larger 18cm Santoku.
• It is the shorter blade that gives the knife excellent control during more precise work, quick chopping of smaller ingredients, or when a larger Santoku feels unnecessarily bulky.
• The wide blade provides plenty of clearance under the knuckles, and after chopping, you can also use it to easily transfer the prepared ingredients from the cutting board into a pan or cooking pot.
• The Santoku profile works well for both straight and slightly rocking cuts, allowing you to transition smoothly from vegetables and herbs to meat or fish without constantly switching knives.
• 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 promotes a comfortable and secure grip, which you will especially appreciate in a compact knife designed for precise and swift work.
• The integrated tang extending through the handle helps increase the stability and balance of the entire knife, making the shorter Santoku feel secure and compact during use.
• A weight of 138 g keeps the knife pleasantly light and responsive, so it does not feel cumbersome during prolonged cutting and responds well to quick changes of direction.
• The compact DM-0727 makes the most sense if you want the benefits of a wide Santoku blade but do not need the full length of the classic 18cm model.
• Black pakkawood, a Damascus blade, and a compact 14 cm format create a knife that combines premium SHUN craftsmanship with highly practical handling for everyday cooking.
• KAI does not treat blades as just another item in a catalogue – for over a century, it has been developing know-how around cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 14 cm
• handle length: 11,5 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.