Kai DM0771

Like the Santoku, the traditional blade shape of the Kai Shun Kiritsuke is suitable for cutting fish, meat and vegetables. The blade of the Kai Shun Kiritsuke multi-purpose knife, which is prized by Japanese master chefs, has an extremely hard VG-MAX cutting core and a stainless Damascus sheath.

The tapered blade of the Kai Shun Kiritsuke can be used for chopping, paring, portioning, slicing and filleting. The Kai Shun Kiritsuke cuts juliennes, cubes or brunoise vegetables with ease and is suitable for portioning boneless meat and fish in particular. The handle of the Kai Shun Kiritsuke is made of pakkawood.

Thanks to the rounded end of the blade, the handle and blade of the Kai Shun Kiritsuke are easy to grip, making it ideal for weighing.

Brand description:
Kai knives are made from 32-layer Damascus stainless steel according to traditional Japanese samurai sword forging techniques. The inner layer of the Kaimesser is made of VG MAX steel. This steel is extremely corrosion-resistant, extremely hard (61±1 HRC, 1.0 % carbon, 1.5 % cobalt) and makes the blade of the Damascus knives incomparably sharp and durable.

As a partner and supplier to the Swiss national junior chef team and the Swiss national chef team (until 2021; sknife will be involved as a supplier from 2022), Kai supports the commitment and passion of top chefs and provides them with the right tools to pursue their passion for cooking in the form of Shun knives. Kai also invests part of the proceeds in the promotion of young chefs.