KAI is celebrating ten million sales of its successful Shun knife series with the limited edition Shun Kohen 10 Million Anniversary 2-piece knife set.
The set includes two of the most popular blade shapes: Chef’s 20cm and Utility 15cm, manufactured from a combination of premium Dual Core VG2 & VG10 stainless steel.
High carbon stainless steel Damascus blades and durable PakkaWood handles provide years of precise and effortless slicing. The alternating VG2 and VG10 stainless steels wear at different rates, creating micro-serrations to provide long-lasting cutting performance. Each knife features a special deep red-black-grained PakkaWood handle with an embossed stainless steel endcap. With the combination of a chef’s knife and an all-purpose knife, the set ideally supports the versatile cutting challenges in the kitchen.
Includes a beautiful limited edition aluminium metal case and custom-fitted leather sheaths with an embossed Shun logo for storage and safe transportation.
Features:
- Cutting Edge: Hand-sharpened 16° double-bevel blade
- Steel: 71 layer Dual Core Damascus stainless steel
- Hardness: 60(±2) HRC
- Blade Length: Chefs Knife 20cm & Utility Knife 15cm
- Handle: D-shaped red-black grained PakkaWood®
- Custom fitted leather sheaths for protecting each knife
- Custom aluminium metal storage and travel case
- Origin: Knives handcrafted in Japan
Read through our Shun Blog to learn more about this top-end brand and the differences between their ranges. See all Chef’s Complements Shun Knives here.
Use & Care:
One aspect of caring for your knives is maintaining the edge and sharpening when needed, but how you use them daily is just as important.
Cutting Technique:
- Use a smooth, slicing motion – never up-and-down chopping, piercing or stabbing (unless using a Kai knife designed for this, e.g. Seki Magoroku Shoso Deba, heel only).
- Think of using a handsaw: push forward and down, then pull back towards your body.
- Avoid using Shun knives on hard materials such as bones, joints, frozen foods, or very hard vegetables like pumpkin.
- Do not apply sideways force or twisting to the blade, as this can cause chips or cracks.
Cutting Surface:
- Use wood, wood composite, or polyethylene cutting boards to protect your blade’s edge.
- Avoid tile, ceramic, marble, granite, or glass boards – these will damage your knives quickly.
Cleaning:
- Always hand wash with mild dish soap (avoid citrus-based soaps).
- Rinse and towel dry immediately, then let air dry briefly before storing.
- Never leave your knife sitting in a sink or submerged in water.
Storage:
- Store knives safely in a block, sheath, knife case, in-drawer tray, or on a magnetic wall holder.
- Do not leave knives unsheathed in a drawer – this can damage blades and pose a safety risk.
Sharpening & Honing:
- Hone weekly with a Shun Honing Steel to maintain edge sharpness.
- Use a Shun or Seki Magoroku Whetstone when sharpening is required.
- Alternatively, have your knives sharpened professionally.
As your Kai Shun retailer, Chefs Complements can recommend professional sharpeners or advise you on sharpening services.
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