Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steep tapered blade, which makes it much sharper than a Western knife. A core of hard VG MAX steel, surrounded by 32 layers of Damascus steel, makes it extremely durable and rust-resistant, ensuring the knife retains its edge in between sharpenings—with a whetstone only. The layers, which create a unique pattern on each knife, help prevent food from sticking to the side of the blade. The tarnish-proof pakkawood handle has a chestnut (or ‘D’) shape that moulds perfectly to your right hand
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