This Kai Shun Classic White chef's knife is amazing to work with and it looks absolutely amazing. Use the chef's knife to cut vegetables, meat and fish, but also when finely chopping herbs and crushing pepper corns. A real all-round knife!
Classic White blade
The KAI knives are made from 32 layers of stainless damast, with a core layer made from VG-MAX steel. This is an extremely corrosion resistant cobalt alloy with a hardness of 61-62 HRC. Each KAI blade gets a special surface treatment, creating the stunning pattern of lines that is so characteristic of damasteel. Each KAI knife is sharpened by hand before it ends up in your kitchen.
Classic White handle
The handles are made from white pakka wood and have a traditional Japanese 'chestnut shape'. It gives these knives excellent ergonomics. Only suited for right-handed use because of the asymmetrical shape of the handle.
Safely store your chef's knife
If you put your paring knife in a drawer you run the risk that your knife will come into contact with other steel objects. This is not recommended for the sharpness of your knife. Also, grabbing in a drawer that holds sharp kitchen knives isn't very safe. For that reason you should always use knife guards, an in-drawer or, even better, a good knife magnet or knife block.
|Right or left-handed||right-handed|
|Type of edge||plain edge|
Ernst de Groote, Haarlem
Friday 29 November 2019
Combideals & accessories