Kai Shun Classic Vegetable Cleaver 18cm

Why You'll Love It

A true all-rounder - Ideal for vegetables, boneless meats, fruit, herbs, and everyday slicing and chopping.

Wide, stable blade - Perfect for handling larger veg like cabbage or silverbeet.

Premium Japanese steel - VG-MAX core with 69-layer Damascus cladding for strength, sharpness, and durability.

Beautiful balance - Feels solid but never heavy, thanks to Shun's thinner blade profile.

Traditional comfort - D-shaped PakkaWood® handle gives you a secure, elegant grip.

Effortless slicing - Hand-sharpened 16° double-bevel edge makes light work of prep.

Not for bones - This is a vegetable and protein cleaver, not a bone-chopping tool.

FAQs

Is this cleaver suitable for chopping through bones?
No, it's designed for vegetables and boneless proteins. For heavy bone work, choose a Meat Cleaver.

Can I use it like a chef's knife?
Yes! It's incredibly versatile and can replace a chef's knife for most daily prep tasks.

Does the hammered finish do anything?
Absolutely, the tsuchime (hammered) pattern creates tiny air pockets that help reduce sticking while you slice.

• Handwash your Shun knife with mild dish soap and warm water.
• Avoid any soaps with citrus extracts, as they can cause rust.
• Do not use scouring pads, steel wool, or gritty cleaners.
• Rinse and towel dry immediately, then allow it to air dry briefly before storing.
• Never leave your knife soaking in a sink or submerged in water.
• Prevent micro-corrosion by washing and thoroughly drying the blade straight after use.
• Always dry the cutting edge carefully, keeping fingers well clear.
• Store safely in a block, sheath, in-drawer tray, knife case, or wooden magnetic holder, never loose in a drawer.
• Handwashing protects the natural wood handle.

In Japan, the blade has long been more than just a tool; the way of the blade is a way of life.

In Japanese, “Shun” (pronounced “shoon” and rhymes with “moon”) is the precise moment during the year when any particular food is at the peak of its perfection. Shun is when fruit is at its sweetest, when vegetables are perfectly ripe, perfectly fresh, and perfectly delicious. Shun is in harmony with the natural rhythms of the seasons. Kai Shun knives proudly takes its name from this Japanese culinary tradition of preparing and eating the very freshest food at the perfect “shun” moment. It is a tradition we live up to every day, making fine kitchen knives that are always at the peak of their perfection, too.

In the spirit of the legendary sword smiths of Japan.

From the legendary samurai swords said to contain the soul of the warrior who wielded them to the handcrafted kitchen knives of today, the exquisite craftsmanship of Japanese blades is admired worldwide.

Since the 13th century, Seki City has been the heart of the Japanese cutlery industry. For more than 100 years, it has also been home to the Kai Corporation, the makers of Kai Shun fine knives. Inspired by the blade-making traditions of ancient Japan, today’s highly skilled Shun artisans produce blades of unparalleled quality and beauty.