Shun Kaji Western Chef's Knife

From our premium Kaji line by Shun, this knife merges centuries-old Japanese handcrafting traditions with modern technology and Western cutlery design. It features a thicker blade than traditional Japanese cutlery, with a cutting edge modeled after European chef’s knives. The blade's added heft expands its versatility for heavy-duty cutting tasks.

• 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 micro-thin layers of forged nickel/stainless steel Damascus.
• 22-degree blade-edge angle of Western kitchen cutlery.
• Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
• Handcrafted in Japan.

• 6" knife: 6"-long blade, 5 1/2"-long handle; 8 oz.
• 8" knife: 8"-long blade, 5 1/2"-long handle; 8.9 oz.
• NSF-certified knife meets the high-level hygiene standards for professional kitchens.
• Handcrafted in Japan.

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and a mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
• Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 22-degree angle, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.