Shun Kaji Asian Chef's Knife, 7"

Summary

The premium Shun Kaji collection blends new technology with a centuries-old tradition of handcraftsmanship. This 7" Asian chef's knife is lighter and easier to handle than many Western chef's knives. Known as a gyuto in Japan, the multipurpose knife tackles countless cutting tasks from slicing fish and meat to prepping fruit and vegetables.

• 65-layer blade features premium SG-2 powdered steel cutting core clad in 64 layers of forged nickel and stainless-steel Damascus.
• Inspired by centuries-old samurai sword–making techniques, the blade's construction creates a super-sharp cutting edge.
• Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
• NSF-certified knife meets high-level safety standards for professional kitchens.
• Handcrafted in Japan.

Dimensions & More Info

• 7" blade, 6" handle.
• 6.6 oz.
• Handcrafted in Japan.

Use & Care

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and a mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing, knife should not need sharpening more than once or twice a year.
• Sharpen knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.