Slicing knife KAI Shun Classic 18 cm stainless steel

The KAI Shun Classic slicing knife with an 18 cm stainless steel blade is designed for precision slicing in professional and home kitchens. Made in Japan, the knife combines a 32-layer Damascus-style construction with a VG-MAX core to provide lasting sharpness and corrosion resistance. Its convex-cut blade and manual honing deliver clean, thin slices of meat, fish, fruits and vegetables while the ergonomic handle ensures comfortable, controlled use during extended preparation tasks.

Advantages

The KAI Shun Classic offers a high-hardness VG-MAX core that maintains an edge for precise slicing, while the multi-layer Damascus-style cladding improves toughness and corrosion resistance. The convex blade geometry and hand-finishing create a very sharp cutting edge for smooth, consistent cuts. The balanced weight distribution and ergonomic handle reduce hand fatigue and improve control when slicing large roasts, cured meats or delicate fish.

Suitable for

• Precision slicing of cooked and raw meats
• Carving roasts and whole poultry
• Slicing smoked and cured meats
• Thinly slicing fish for sashimi or fillets
• Cutting fruits and firm vegetables into even slices

Key specifications

• Blade length: 18 cm
• Blade material: VG-MAX core with multi-layer stainless cladding (Damascus-style, 32 layers)
• Hardness: approximately 61 ±1 HRC (core steel)
• Blade geometry: convex cut, hand-honed edge
• Handle: ergonomic design for comfort and control
• Origin: made in Japan

How to use

Use the KAI Shun Classic slicing knife with smooth, single-pass strokes when slicing meats and fish to preserve texture and achieve uniform thickness. Position the food on a stable cutting board and use the knife’s full blade length to make long, controlled cuts rather than a sawing motion. Apply light, even pressure and let the sharp edge do the work. For safety, keep fingertips tucked away from the blade path and use a carving fork when appropriate to steady large pieces.

Usage recommendations

Hand wash the knife immediately after use with warm water and mild detergent; dry thoroughly to preserve the blade and handle. Store the knife in a protective sheath, blade guard, or dedicated knife block to maintain the edge. Regular honing with a suitable honing steel and occasional professional sharpening will keep the VG-MAX core performing at its best. Avoid cutting on very hard surfaces such as stone or glass to prevent edge damage.