Description & specifications
Shun Kagerou is KAI's newest high-end series and a Red Dot Award 2025 winner. Kagerou, the Japanese word for the heat haze that shimmers above the flames, is reflected in the blade's pattern: the upper half is highly polished, while the 71 layers of Damascus steel wind along the edge like a veil of heat.
The 16.5 cm Nakiri is the classic Japanese vegetable knife, with a wide, rectangular blade that makes full contact with the cutting board along the entire length of the blade. It is particularly well suited to chopping, slicing and julienning vegetables with controlled, precise movements. The combination of VG-2 and VG-10 steel in 71 layers ensures lasting sharpness. The grey-black Pakkawood handle sits comfortably in the hand and is moisture-repellent.
Features and benefits- KAI (Seki, Japan) - handmade
- 16.5 cm Nakiri - Japanese vegetable knife
- 71 layers of Damascus steel: a combination of VG-2 and VG-10
- 61 HRC: excellent, lasting sharpness
- Pakkawood handle, grey-black
- Red Dot Award 2025
| Type | Nakiri 16.5 cm |
| Forging and steel | VG-10 / VG-2, 71 layers of Damascus |
| Grind | Standard grind |
| Handle type | Western |
| Stainless | Yes |
| Hardness | 61 HRC |
| Handle material | Pakkawood, grey-black |
| Length | 16.5 cm |
| Height | Information not available |
| Weight | 218 g |
| Width at the handle | Information not available |
Wash the knife by hand with mild washing-up liquid and dry it immediately. Never use a dishwasher. Avoid cutting hard items such as bones, cartilage and frozen food. Store the knife in a knife block, on a magnetic knife rack or in a sheath to protect the blade.
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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