Shun Classic is the largest and most well-known series of kitchen knives from KAI. The idea behind it is to combine traditional Japanese blacksmithing as the samurai did it with modern sophisticated techniques that ensure consistently high quality.
These ideas materialize in damascus knives, i.e. knives with blades that are made up of separate layers of steel around one hard core. Shun Classic knives are forged from a total of 65 layers of steel, the core of which is the hard VG-MAX - an improvement on VG-10, which KAI has developed itself.
Other details are the asymmetrical D-shaped handle, which is a clear reference to the old Japanese traditions and which is particularly comfortable for right-handed people to use.
The knife here is a so-called utility knife of 15 cm. After the chef's knife, it is probably the most universal knife of the common types, and can also replace a chef's knife in many ways. It is not quite as tall as a chef's knife and is also shorter, making it very easy to handle. It can be used for slicing vegetables and cutting smaller pieces of meat - and it is fantastically good for trimming meat as well as finer cutting tasks in fruit and vegetables.
The Shun Classic is lighter and has relatively thin blades compared to Western (German and French) kitchen knives, and therefore also cuts better. However, it also requires that you be more careful when using your knife.
- KAI (Seki, Japan)
- 15 cm utility
- Stainless steel
- 65 layers of steel
- VG-MAX core
- 61 HRC
- D-shaped handle for right-handers
The knife must never be washed in a dishwasher, must not cut hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that a property of thin, hard metal is that it can break.
