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Cut impeccable slices with this knife
Elegant, timeless design - Made in Japan
32-layer damascus steel - 23cm blade
VGMAX core (hardness -+61 HRC): long-lasting sharpness
Marked sharpening with convex edge - Mirror finish
Pakkawood D-shaped ash handle
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With this 23cm Kai Shun Classic White slicing knife, you can produce fine, even slices of whole cuts, such as ham, filet mignon, roasts and more. Its long, thin blade makes your work easier.
Knife features in detail:
Blade:
The blade is damascened, i.e. built on a rigid steel core surrounded by several layers of mild steel for protection. The core is made of VGMAX steel, a favorite in cutlery because of its high carbon and cobalt content. These elements increase the steel's hardness, giving the knife a rigid edge that holds its sharpness longer. It also has a high chromium content, making it less vulnerable to corrosion than other carbon-enriched steels. It also achieves a final hardness of around 61 HRC, a very good indicator of its rigidity. This allows you to space out your sharpening sessions.
This core is then surrounded by 32 layers of softer steel, laid in alternation: this is a damascened blade. These different layers of steel give the blade a slight elasticity (without making it flexible, but precisely to prevent it from becoming too brittle). This also adds character to the knife, which presents a very aesthetic style, with the layers visible on the cutting surface.
Handle:
The Pakkawood handle is made from heat-compressed wood and resin. It is guaranteed antibacterial, resistant to temperature variations and humidity. In addition, its special "D" shape has been adapted to perfectly fit the shape of your hand, offering you ergonomics and less fatigue during prolonged use.
The handle is colored to give the appearance of ash. This creates a beautiful contrast with the blade, while adding a timeless look to the knife.
Care :
The knife should be washed by hand; this more delicate care will enable you to preserve its initial appearance over the long term. Wipe dry with a soft cloth before storing in your block or Bag.
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