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Detail
Summary
From our premium Kaji line by Shun, this knife merges centuries-old Japanese handcrafting traditions with modern technology and Western cutlery design. It features a thicker blade than traditional Japanese cutlery, with a cutting edge modeled after European chef’s knives. The blade's added heft expands its versatility for heavy-duty cutting tasks.
- 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 micro-thin layers of forged nickel/stainless steel Damascus.
- 22-degree blade-edge angle of Western kitchen cutlery.
- Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
- Handcrafted in Japan.
Dimensions & More Info
- 6" knife: 6"-long blade, 5 1/2"-long handle; 8 oz.
- 8" knife: 8"-long blade, 5 1/2"-long handle; 8.9 oz.
- NSF-certified knife meets the high-level hygiene standards for professional kitchens.
- 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 once a week, your knife should not need sharpening more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 22-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
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