Universal knife SHUN CLASSIC 15 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, combining 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 SHUN CLASSIC is one of KAI's widest premium series, offering dozens of different shapes and specialisations, allowing you to choose a knife tailored precisely to your working style and specific task.
• The DM-0701 Universal knife with a 15 cm blade is a practical intermediate step between a small knife and a large chef's knife – it handles vegetables, fruit, smaller cuts of meat, and a variety of quick prep tasks well.
• The 15 cm length gives you plenty of space for smooth cuts, while the knife retains the agility and precision that you might not need from a large chef's blade during finer work.
• 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 forms the foundation for high sharpness and long-term 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 you will appreciate especially during more precise work with a shorter blade.
• The integrated tang running through the handle helps to increase the stability and balance of the entire knife, so the compact 15cm format feels secure and natural during use.
• The 10.5 cm long handle complements the 15cm blade well, creating a lightweight unit that is easy to control during fast slicing and more delicate work.
• A weight of just 78 g gives the knife a very light and responsive character, so it does not feel cumbersome during longer prep work and responds well to subtle changes in cutting direction.
• Black pakkawood and a subtle Damascus pattern give the SHUN CLASSIC a restrained and highly contrasting appearance, which underlines the premium character of the entire series without unnecessary ostentation.
• KAI does not treat blades as just another catalogue item – for more than a century, it has been developing know-how around cutting edges across kitchen, industrial, and other specialised blades.

Additional information:

• blade length: 15 cm
• handle length: 10,5 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

Care of 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.