Kai

Blade length: 6.5". Weight: 166g

We think that a Shun knife will probably be the best you ever own! Featuring a blade hardened to Rockwell 62 - 63 for a sharper, longer lasting cutting edge. These knives balance perfectly and the D shaped handles ensure a precise grip. This 6.5" Nakiri knife features a wide blade resembling a cleaver making it great for processing vegetables. One side is bevelled and the other slightly concave resulting in extreme cutting efficiency.

Blade length: 6.5". Weight: 80g

Blade length: 9". Weight: 150g

Blade length: 8". Weight: 163g

Blade length: 6". Weight: 134g

Blade length: 6.5". Weight: 152g

Blade length: 10". Weight: 71g

Blade length: 5.5". Weight: 142g

Blade length: 9". Weight: 204g

The Kai Shun Classic 20cm chef's knife is a Japanese-made knife built around a VG-MAX steel core, hardened to 61 HRC and clad in 32 layers of Damascus steel. The result is a blade that holds a fine edge well and combines the hardness needed for precise cutting with enough flex to resist chipping under sustained use. At 20cm, this is a versatile all-purpose blade length that suits a wide range of prep tasks — from breaking down vegetables and herbs to portioning meat and fish.

In a professional kitchen, edge retention is the practical measure of a knife's value. The VG-MAX core is formulated to stay sharp longer than many Western-style blades, which reduces the frequency of honing during service and means less time lost to maintenance over a busy week. The blade's geometry — a slim profile with a gradual taper — allows for cleaner, more controlled cuts, which matters when speed and consistency are both required at the pass.

• 32-layer Damascus cladding provides resilience alongside a refined cutting edge
• VG-MAX steel core maintains sharpness through sustained prep use
• Pakkawood handle is moisture-resistant and shaped for a secure grip
• Full tang construction improves balance and long-term durability
• Traditional Japanese chestnut handle profile suits right-handed use; left-handed versions available

The handle is worth noting from a practical standpoint. Pakkawood — a resin-stabilised composite — handles moisture well compared to untreated wood, which matters in kitchens where hands are regularly wet. The chestnut profile sits naturally in the hand, with a small rear rim that helps prevent the grip from slipping forward during heavier tasks. The full integrated tang runs the length of the handle, which contributes to the balance and means the knife won't feel front-heavy during extended prep sessions.

One honest consideration: knives at this hardness level are more sensitive to misuse than softer Western alternatives. They should not be used on frozen product or put through a mechanical dishwasher, and they benefit from hand honing on a ceramic or fine-grit steel rather than a standard butcher's steel. For kitchens already using Japanese-style knives, this will be familiar. For those transitioning from European blades, a brief adjustment to technique is worth factoring in.

This knife is well suited to professional chefs who prioritise edge retention and precision over brute robustness. It works equally well in restaurant kitchens, hotel brigades, or for a senior chef who wants a reliable personal knife. If you're equipping a full brigade or uncertain which blade length suits your prep workflow, we're happy to help you think it through.

The Kai Shun Classic Santoku is a Japanese-style chef's knife designed for precision prep work. The santoku profile — shorter and wider than a Western chef's knife — suits slicing, dicing, and chopping tasks where control and clean cuts matter. It is a knife built to a high standard of fit and finish, and it shows in day-to-day use.

In a professional kitchen environment, this knife performs best in the hands of a chef who values a lighter, more agile blade for vegetable and protein prep. The D-shaped handle is designed to sit naturally in the hand and reduce fatigue during extended prep sessions, which matters when a brigade is working through covers at pace. The blade holds an edge well, meaning less time at the stone between services compared to softer-steel alternatives.

A few points worth considering before buying:

• Japanese high-carbon blades at this hardness require more careful maintenance — a ceramic or fine whetstone rather than a standard steel honing rod
• The blade is not suited to tasks that put lateral stress on the edge, such as splitting bones or cutting through hard rind
• This is a hand-wash only knife — dishwasher use will damage both the blade and handle over time

This knife is well suited to chefs who already have experience with Japanese-style blades, or those moving up from a mid-range knife and wanting something that will last. For kitchens looking to equip a full brigade, or for those needing a longer blade for high-volume butchery prep, there are heavier-duty options in the range worth considering.

If you're unsure whether the santoku profile is the right choice for your prep style, we're happy to talk it through.

We think that a Shun knife will probably be the best you ever own! Featuring a blade hardened to Rockwell 62 - 63 for a sharper, longer lasting cutting edge. These knives balance perfectly and the D shaped handles ensure a precise grip. This 6 inch utility knife is great for just about any task around the kitchen.

Blade length: 6". Weight: 80g

We think that a Shun knife will probably be the best you ever own! Featuring a blade hardened to Rockwell 62 - 63 degrees for a sharper, longer lasting cutting edge. These knives balance perfectly and the D shaped handles ensure a precise grip. This 3.5" paring knife has a medium-length utility blade and would make a valuable addition to any kitchen.

Blade length: 3.5". Weight: 60g