Unlike a regular stamped household knife made of tin plate, the Japanese specialized layered professional knife stays sharp longer and is easier to sharpen. The DM-0719 chef's knife is an excellent multi-purpose knife that is suitable for cutting meat, fish, and vegetables.

The blade material, blade profile, and hand-finished sharpening of Shun knives create unparalleled sharpness, allowing the knife to cut through even the toughest materials. Unrivaled sharpness combined with balanced weight distribution enables effortless and pleasant knife work. Shun is suitable for both amateur home use and professional use in a restaurant kitchen. The handles of the knives are made of hygienic pakka wood, and they do not have seams that collect dirt.

Each KAI Shun knife is forged from beautiful damascus steel with 32 layers. Shun knives are a unique combination of craftsmanship, technology, and design. Inspired by the forging of masterful Samurai swords, the production technique of the finest chef's knives allows for the creation of Shun knives in Western blade styles as well.

Features:

• D-shaped handle designed for right-handed use
• Handle material is pakka wood, providing excellent grip and resistance to moisture. Glossy finish.
• Handle length: 12.2 cm
• Blade length: 20 cm
• Blade construction: 32-layer forged
• Core material of the blade: VG-10 steel (a mix of cobalt, molybdenum, and vanadium)
• Outer layers of the blade are made of stainless steel
• Blade hardness: 61 HRC
• Sharpening angle: 10-15° - much sharper than European knives
• Handcrafted in Japan

Japanese kitchen knives are made of very hard and thin metal. Therefore, they should not be used to chop or twist hard materials, such as frozen or bone-in meat, coconut, can lids, etc. There is a risk of the blade chipping. High-quality kitchen knives should never be washed in a dishwasher, but rather be washed quickly by hand and dried immediately after use. Any storage solution that prevents the blades from touching other metal objects is suitable for storing the knives.