The Shun Nagare KAI series of kitchen knives stands out for its exceptional performance and meticulous finish. Designed to meet the needs of both seasoned and novice users, these knives feature exemplary ergonomics and ease of use.
The KAI Shun NagareBread knife features a finely serrated 23cm blade, ideal for slicing bread and buns without damaging them. Its serrated edge makes it easy to cut through crust and crumb, avoiding crushing.
The serrated blade of the Shun Nagare knife is made from two types of steel: VG10 and VG2. VG10, rich in carbon (approx. 1%) and chromium, combines the advantages of a carbon blade with those of a stainless blade.
The more flexible VG2 blends perfectly with VG10 to form the Dual Core. This combination provides a perfect balance between strength and flexibility, accentuated by an attractive damascus pattern. The blade achieves a Rockwell hardness of approx. 61HRC, well above that of a standard blade.
The Shun NagareBread knife features a 72-layer damascus pattern, including the central core, where the steels are folded over one another. Not only is this damascus pleasing to the eye, it also testifies to the craftsmanship of the Japanese manufacturer. And the damascus extends right down to the wire, which is rare. This unique design, patented by Kai, shows the interweaving of VG2 and VG10 over the entire cutting surface.
The knife's handle is made of black Pakkawood, a composite material obtained by compressing strips of wood mixed with resin under high pressure. Moisture-resistant and antibacterial, it meets the strict hygiene standards of the foodservice industry. Its curved shape makes for a comfortable grip, with the rounded edge nestling naturally in the palm. Two stainless steel rivets complete the handle design.
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