KAI Shun Classic Kiritsuke – A Versatile Japanese Knife for Superior Precision
KAI is one of the most renowned Japanese brands specializing in blade craftsmanship, having gained immense popularity in the West due to its exceptional quality and timeless design. Among its outstanding knives, KAI Shun Classic Kiritsuke stands out as the fundamental knife of this prestigious series, combining versatility with extraordinary sharpness.
With a 20 cm blade length, this knife represents the standard for chef’s knives today. This size allows for easy handling while providing ample space for cutting larger ingredients such as vegetables and meat.
The sturdy blade is not only aesthetically pleasing but also retains its sharpness for an extended period, ensuring precise and clean cuts. The ergonomic pakkawood handle, blending elegance with functionality, makes this chef’s knife particularly comfortable to hold, even during prolonged use.
A fundamental knife, now with an ultra-sharp tip
Beautiful pakkawood handle that requires no maintenance
Blade length: 20 cm
With the KAI Shun Classic Kiritsuke in your kitchen, precision and effortless cutting become the ultimate standard.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
