Big, bold, and surprisingly agile in the hand.
The Kai Shun Classic Vegetable Cleaver 18 cm brings the versatility of a chef’s knife together with the confidence and surface area of a traditional Chinese cleaver. Its wide, squared blade makes light work of large vegetables like cabbage, pumpkin, and leafy greens, while remaining nimble enough for precise slicing, dicing, and chopping of fruits, vegetables, and proteins. Carefully balanced and thinner than traditional cleavers, it feels solid without being cumbersome, making prep work efficient and genuinely enjoyable. This cleaver is designed for clean cutting only and is not intended for joints or bones.
Handcrafted in Japan, it takes more than 100 steps to make each Shun knife. The Shun Classic series features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives’ beauty is function; razor-sharp blades offer top performance.
Shun Classic’s proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with 34 layers of Damascus stainless steel on each side (a total of 69 layers). Ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, corrosion-resistant, and beautiful to behold.
Features:
- VG MAX hardened Japanese steel cutting core
- 69-layer Damascus stainless steel blade construction
- Double bevelled 16-degree cutting angle on each side
- Blade hardness of 60 HRC for outstanding edge retention
- Heritage finish blade that develops a natural patina over time
- Wide squared blade ideal for vegetables and general prep
- D shaped ebony coloured PakkaWood handle
- Comfortable and well-balanced in the hand
- Blade length 18cm
- Handcrafted in Japan
- NSF certified for commercial kitchen use
- Presented in an attractive gift box
- Limited manufacturer warranty
Purpose-built for vegetable prep yet versatile enough for everyday cutting, this cleaver is a standout addition to any knife collection and a joy to use for cooks who value performance, balance, and craftsmanship.
NOTE: The Shun Classic Vegetable Cleaver is not for use on joints or bones.
Read through our Shun Blog to find out more information about this top-end brand and the differences between their ranges. See all Chef’s Complements Shun Knives here.
To find out the best knife to use for your next task at hand, how to sharpen and care for it, and why how your knife is produced is important, check our Best Knife Guide Online blog post.
| Material: |
Stainless Steel
|
| Size: |
18cm
|
Use & Care:
The Shun Classic Vegetable Cleaver is not for use on joints or bones.
Using Your Shun Knife
- Use a smooth slicing or push cutting motion rather than forceful chopping
- Avoid twisting, prying or bending the blade sideways
- Do not cut bones, joints, frozen foods or very hard items
- Allow the fine edge to do the work for the best performance
Cutting Surfaces
- Use wooden boards, wood composites or medium-firm synthetic boards
- Avoid glass, marble, granite, stone or ceramic surfaces
- Hard surfaces will dull or damage the blade edge quickly
Cleaning & Drying
- Hand wash only using warm water and mild dish soap
- Avoid citrus-based soaps, bleach or abrasive cleaners
- Rinse thoroughly after washing
- Dry immediately with a soft towel
- Do not soak or leave the knife in standing water
- Never place in the dishwasher
Storage
- Store in a knife block, magnetic strip, drawer tray or blade guard
- Ensure the blade is fully dry before storage
- Do not store loose items in a drawer without protection
Honing & Sharpening
- Hone regularly to realign the edge and maintain sharpness
- Use a suitable honing steel or guided system
- When dull, sharpen with whetstones or a professional service
- Maintain the original 16° double bevel edge for best results
Proper care will preserve the sharpness, beauty and performance of your Shun Classic knife for many years of confident cooking.
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