{"product_id":"kai-shun-classic-chefs-knife-20cm","title":"Kai Shun Classic Chef's Knife 20cm - Damascus Steel","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003e32-layer Damascus cladding provides resilience alongside a refined cutting edge\u003c\/li\u003e\n\u003cli\u003eVG-MAX steel core maintains sharpness through sustained prep use\u003c\/li\u003e\n\u003cli\u003ePakkawood handle is moisture-resistant and shaped for a secure grip\u003c\/li\u003e\n\u003cli\u003eFull tang construction improves balance and long-term durability\u003c\/li\u003e\n\u003cli\u003eTraditional Japanese chestnut handle profile suits right-handed use; left-handed versions available\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eOne 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e","brand":"Kai","offers":[{"title":"Default Title","offer_id":58198412624254,"sku":"DE991","price":147.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/jn434_npi26-2.jpg?v=1791819889","url":"https:\/\/www.advantage-catering-equipment.co.uk\/products\/kai-shun-classic-chefs-knife-20cm","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}