Kai, Japanese industry Kershaw Knives partners, has introduced Shun, a set of kitchen knives suited to lovers and collectors.

Forged by a lamina of VG-10 stainless steel folded and twisted for 32 times, up to create the typical damask pattern on both faces of the blade. The knife has so excellent razor cutting capacity, penetration and edge retention unmatched on any other steel blade.

Currently these knives are the top of Japanese technology in the culinary field, and the quality is not limited to steel used, but continues with the care of workmanship and materials used, such as the stunning black Pakkawood wood used for ergonomic handles.

Kai Japan - Shun - Utility 115mm. VERSIONE FOR LEFTY (the blade does not change compared to the DM-0701 model).

Blade: Damascus steel VG-10 to 32 layers
Handle: black Pakkawood Wood
Blade length: 150 mm.
Blade thickness: 3 mm.
Overall length: 265 mm.
Weight: 80 g.
Notes: not dishwasher safe
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The Shun knives serie belongs to the range of damask steel and has great success at the culinary elite and ambitious professional chefs.
The Shun professional knives are made with an inner layer of VG-10 steel extremely resistant to corrosion, very hard (61 ± 1 HRC, 1.0% carbon, 1.5% cobalt) that always keeps the sharpened blade so incomparable.
The outer part of the blades is made of new generation damask stainless steel, 32 layers.
Thanks to the convex surface of the blade and manual sharpening of each Shun knife you get an incomparable cut, which let slip the knife through the most difficult foods to be cut.
This wire, combined with the balanced weight of the knife, allowing you to work effortlessly.
The damask grain giving each knife Shun a special character so that each knife becomes one piece - a work of art that embodies craftsmanship, technology and design.
The kitchen knife processing technique Shun was born from the Japanese samurai swords smiths of adapting the production of western style blades thus offering even to European chefs, the forms to their families made with the traditional Japanese quality.
The serrated edge of the bread knife (patented) is the result of the recent revolutionary developments KAI. The teeth of the blade slide from the center in the opposite direction and are inclined towards the outside, so that at each movement of the blade the bread is not broken but cut off, thus minimizing the production of crumbs