Couteau Kiritsuke KAI Shun Classic 20 cm (DM0771)

The KAI Shun Classic Kiritsuke 20 cm is a premium multi-purpose chef's knife, expertly crafted in Japan. Featuring a 20 cm (8 inch) blade with a traditional Kiritsuke profile, this knife combines the versatility of a chef's knife with the precision of a slicing knife. The blade is forged from VG-MAX core steel clad in 32 layers of Damascus steel on each side, creating a stunning 64-layer pattern. With a Rockwell hardness of 61 (±1) HRC, the blade offers exceptional edge retention and sharpness. The D-shaped black Pakkawood handle is designed for right-handed users, providing a comfortable and secure grip. The full tang construction and stainless steel bolster ensure balance and durability. Hand wash only to preserve the blade's integrity.

Advantages

This Kiritsuke knife offers a unique combination of a flat grind and double-bevel edge, making it suitable for both push-cutting and rocking motions. The etched Damascus pattern not only enhances aesthetics but also reduces food sticking. The VG-MAX steel core delivers outstanding sharpness and corrosion resistance.

Suitable for

• Professional chefs and home cooks seeking a high-performance multi-purpose knife
• Precision slicing, dicing, and chopping of vegetables, fruits, and boneless meats
• Those who appreciate traditional Japanese craftsmanship and modern materials

Key specifications

• Blade Type: Kiritsuke
• Blade Length: 20 cm (8 inch)
• Core Steel: VG-MAX
• Cladding: 32-layer Damascus steel (64 layers total)
• Blade Hardness: 61 (±1) HRC Rockwell
• Handle Material: Black Pakkawood
• Handle Shape: D-shaped (Right-Handed)
• Edge Angle: 16° per side (32° total)
• Construction: Full Tang
• Series: Shun Classic
• Country of Origin: Japan
• Blade Finish: Etched Damascus pattern
• Recommended Care: Hand wash only
• Knife Type: Multi-purpose Chef's Knife
• Bolster Material: Stainless Steel
• Grind Type: Flat Grind
• Blade Profile: Double-bevel

Recommendations

For optimal performance, pair this knife with a honing steel and store in a knife block or magnetic strip. Avoid cutting through bones or frozen foods.