Handcrafted in Japan, the VG-10 'super-steel' blades of Shun's Classic range of knives sets them apart from the rest.
The Shun Classic line features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold. The Shun Classic line also offers you the widest assortment of both traditional culinary blade shapes and cutting-edge designs, so you can always find the right knife for the task.
Born of the ancient samurai swordmaking tradition and hand-finished for precision and beauty, Shun Classic is the perfect line for those making their first foray into the Japanese knife market. Produced in the widest variety of specialised styles, the Classic line features both tradional European blade shapes and innovative cutting-edge designs.
Shun Classic's amazingly sharp blade is famous for both edge retention and ease of sharpening. Each blade has a core of VG-MAX "super steel" clad each side with 34 layers of Pattern Damascus steel - a total of 69 layers of steel. While the paterned layers enhance the knife's beauty, they also add durability and stain resistance, and reduce friction when cutting.
For over 100 years, the Kai company has been producing cutlery according to the traditions of the legendary samurai of old Japan. In the process, the desire to preserve ancient traditions and to combine them with innovative techniques represents no contradiction, but forms the basis for new products that honour Japanese blacksmithing while meeting modern demands.
With the highest quality standards, Kai has made it its mission to produce special knives for daily use. Made from natural resources, shaped and formed according to the expertise of the ancient blacksmithing art of the samurai, Kai cooking knives epitomise Japanese craftmanship carried out with the highest degree of precision. From the design to completion of each individual knife, the focus is on the development of an integrated and carefully-considered product.
| Blade Material
||VG-MAX hardened Japanese steel cutting core, each side clad with 34 layers (total 69 layers of steel) of SUS410/SUS431 Pattern Damascus stainless steel.
|Double beveled 16° cutting angle each side.
||D-shaped ebony coloured PakkaWood (premium, resin impregnated hardwood) handle.