Drawer menu
-
Restaurant Equipment
-
Food Preparation
-
Food Servery & Display
-
Beverage Machines
-
Dish & Glasswashers
-
Refrigeration
-
Laundry Machines
-
Sinks, Tables & Storage
-
Smallwares
Kai
Kai Shun Classic Chef's Knife 20cm - Damascus Steel
£147.00(£176.40 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
Is this knife suitable for everyday professional kitchen use?
Yes, the Shun Classic is designed for regular professional use, but it performs best in the right hands. The high-hardness steel holds an excellent edge under sustained prep work, though it requires hand washing, proper honing with a ceramic or fine-grit steel, and should not be used on frozen product or bones. Chefs already familiar with Japanese-style knives will adapt immediately.
How does the 20cm blade compare to other lengths in the Shun Classic range?
The 20cm is the most versatile length in the chef's knife format — long enough for most portioning and prep tasks, without being unwieldy in tighter kitchen environments. Shorter lengths in the range suit more detail-oriented work, while longer blades are sometimes preferred for breaking down larger joints or working at volume. If you're unsure which length fits your prep style, it's worth a conversation before ordering.
Can this knife go in the dishwasher?
No. Like most high-quality Japanese knives, the Shun Classic should be hand washed and dried immediately after use. Dishwasher cycles generate heat, moisture, and mechanical movement that can damage both the blade edge and the pakkawood handle over time. This is standard care practice for knives at this specification.
£147.00(£176.40 inc VAT)
£147.00(£176.40 inc VAT)
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.
- Choosing a selection results in a full page refresh.
- Opens in a new window.