The Shun Nagare series of kitchen knives from renowned Japanese manufacturer Kai is a perfect fusion of efficiency and design. Here's a detailed overview that's sure to win you over.
The chef's knife is the most versatile tool in the kitchen. Equipped with a long blade, it's ideal for a variety of tasks: cutting meat, slicing vegetables and fruit, and chopping fresh herbs. If you're looking for a chef's knife of undeniable quality, look no further than the black version of the Shun Nagare series!
The KAI Shun Nagare chef's knife is distinguished by its Dual Core blade, the result of a combination of 2 steels: VG10 and VG2. VG10, rich in carbon (approx. 1%) and chromium, offers the strength of a carbon steel blade while remaining stainless. VG2, more flexible, provides appreciable suppleness.
The blade reaches approximately 61HRC on the Rockwell scale. Even though it's harder than a standard blade, it's still easy to sharpen. The blade is composed of 72 alternating layers of steel. This damascus technique gives the blade not only a very pleasing visual appearance, but also balanced strength and flexibility. The damascus extends right down to the cutting edge, a rare detail patented by the Japanese brand.
The handle of the Shun Nagare knife is made of black pakkawood. This composite material has the warmth and appearance of wood, but with the added strength of resin. Composed of compressed wood strips impregnated with resin under high pressure, it is resistant to moisture and bacteria, and perfectly meets the hygienic standards of the foodservice industry. This handle features a curved base that adapts naturally to the palm, ensuring a comfortable, ergonomic grip. 2 stainless steel rivets secure the blade to the handle.
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