Description & specifications
The KAI Shun Classic 125 mm Steak Knife combines Japanese craftsmanship and professional cutting ability in a sleek design — ideal for the home cook, steak enthusiast, and professional chef. The knife's 12.5 cm blade is constructed from 65 layers of stainless steel around a VG-MAX core, providing high resistance and long-lasting edge stability at a hardness of 61 HRC. The D-shaped pakkawood handle fits comfortably in the hand and ensures control for precision cutting, allowing steaks to receive clean cuts without fraying. The result is better presentation and more evenly cooked meat — a reliable steak knife for those who want to elevate their dining experience.
Features and Benefits- 65-layer stainless steel for strength and aesthetics
- VG-MAX core for improved durability and edge stability
- Rockwell hardness 61 HRC for long-lasting sharpness
- 12.5 cm blade ideal for precise steak carving
- D-shaped pakkawood handle for comfort and secure grip
| Type | Steak knife |
| Forging and steel | 65-layer stainless steel with VG-MAX core |
| Grind | Information missing |
| Handle type | D-shaped (pakkawood) |
| Stainless | Yes |
| Hardness | 61 HRC |
| Handle material | Pakkawood |
| Length | 12.5 cm |
| Height | Information missing |
| Weight | Information missing |
| Width out of handle | Information missing |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
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