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Chef's knife Kai Shun Classic 20 cm Stainless steel
The Kai Shun Classic chef's knife with a 20 cm stainless steel blade combines traditional Japanese craftsmanship and modern steel technology. The blade is constructed from 32 layers of stainless damascus with a VG-MAX core, delivering high hardness and corrosion resistance for sustained sharpness and durability. Finished with a convex grind and manual honing, each knife offers a keen edge and balanced handling suitable for professional and home kitchens.
The Kai Shun Classic 20 cm knife features a VG-MAX core steel (approx. 61±1 HRC) and 32-layer damascus cladding that create a hard, corrosion-resistant blade with excellent edge retention. The convex cutting geometry and hand-honed edge ensure precise, effortless cuts while the balanced single-piece design supports comfortable, prolonged use. The visible damascus pattern and refined finish give each knife a unique appearance.
Use the Kai Shun Classic 20 cm as your primary chef's knife for slicing, dicing and chopping. Employ a controlled rocking or push-cut motion along the convex edge to maintain sharpness and achieve clean cuts. Avoid twisting the blade or using it on frozen food, bones or hard surfaces. Use a wooden or plastic cutting board to protect the edge.
Hand wash and dry immediately after use to preserve the damascus finish and prevent staining. Hone regularly with a fine ceramic rod and sharpen by a professional or with appropriate whetstones when needed. Store in a knife block, magnetic strip or blade guard to protect the edge and prevent accidents.
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