The Kai Shun Classic 20 cm Chef's Knife Set with a complimentary oak cutting board has everything to win you over! This set combines a high-end Japanese kitchen knife with a wooden cutting board to assist you with all your food preparation needs. With its damask-patterned blade featuring a remarkably sharp edge and its elegant pakka wood handle, this set is sure to delight cooking enthusiasts. Perfect as a gift—or to keep for yourself!
A chef’s knife with a sharp edge
The centerpiece of this set is the Kai chef’s knife from the Shun Classic line, featuring a 20-cm blade. A true kitchen essential, it’s perfect for a wide range of tasks: slicing vegetables, chopping herbs, carving meat, or cutting fruit.
This Kai kitchen knife has features that will delight lovers of fine blades:
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- 20-cm blade made of VG-MAX steel: this high-end steel, with a hardness of 61 ±1 HRC, offers a precise cutting edge and excellent edge retention
- 32-layer damascene pattern: it provides stability and flexibility to the blade, while giving it beautiful wavy patterns
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- Double-bevel sharpening: this allows for clean and precise cuts on a variety of
- foods 12.5 cm black pakka wood handle: comfortable to hold, this material combines wood and resin for improved moisture resistance
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- Handcrafted in Japan: Each knife benefits from renowned cutlery expertise and exceptionally meticulous finishing
Weighing 207g, this chef’s knife offers a comfortable balance to support your movements in the kitchen. Its versatile blade is perfect for both preparing vegetables and cutting meat. A true everyday essential!
And the icing on the cake? A Kai cutting board! Made of oak, it offers a generous surface for preparing your ingredients. This oak cutting board is the perfect complement to your chef’s knife and adds a natural touch to your countertop. A duo that’s as practical as it is elegant!
Caring for this kitchen duo
To keep your Kai knife sharp, wash it by hand with warm water and mild dish soap. Dry it immediately with a soft cloth, wiping from the back of the blade toward the cutting edge. Never put it in the dishwasher!
Also, avoid letting your knife soak, and regularly maintain the handle with a suitable oil, such as camellia oil. When sharpening, use a whetstone rather than a traditional sharpening steel.
Wash your wooden cutting board by hand and dry it thoroughly after use.
Kai: Japanese Craftsmanship
The Japanese brand Kai is renowned for its knife-making expertise and the quality of its kitchen knives. Its Shun Classic line combines traditional Japanese manufacturing techniques with modern, high-performance materials. Each knife is handcrafted in Japan, with special attention paid to precision, balance, and finish.
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