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Chef's knife from the Kai Shun Classic White range
Traditional Japanese knife produced for centuries in Seki, Japan in the same look.
The chef's knife lives up to its name and is indispensable in the kitchen for cutting vegetables into sticks, julienne strips and chopping herbs.
It is also used to cut large pieces of meat or fish into pieces.
Forged from a core of VG MAX steel with a hardness of 61 HRC surrounded by 32 layers of damascus steel, the blade offers great strength, impeccable cutting performance and, above all, an incredibly long cutting life.
This cutting resistance - achieved by a new three-stage slow-speed sharpening process specific to Kai - considerably reduces the friction between the blade and the product and allows for better cutting of food
In contrast to the dark handle of the Shun Classic series, the Japanese chestnut handle is made of ash-coloured pakka wood, which is particularly resistant to moisture thanks to the treatment with high-quality resins.
Important: not dishwasher safe
Blade length: 20 cm
Handle length: 12 cm
Total length: 34.5 cm
Made in Japan
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