A knife designed to be the ultimate all-rounder in your kitchen.
The Shun Kagerou Chef’s Knife 20cm showcases the artistry of Japanese craftsmanship combined with KAI’s cutting-edge Composite Blade Technology. Revered as the most versatile knife in any collection, the chef’s knife handles everything from slicing and dicing to mincing and chopping, making it the go-to tool for both home cooks and professionals.
The blade’s two-tone design reflects the shimmering heat haze that inspires the Kagerou name. Its mirror-polished upper section flows into finely layered Damascus steel below, creating an aesthetic that is as striking as it is functional. Forged from dual-core VG2 and VG10 steels and clad in 70 layers, the knife delivers outstanding sharpness, exceptional food release, and remarkable durability.
Balanced by a symmetrical, grey-marbled PakkaWood handle, resin-treated for enhanced moisture resistance and strength, the knife feels secure and comfortable in the hand. A seamless bolster and forged end cap provide further stability, ensuring confident control through every cut. Presented in a premium gift box, the Shun Kagerou Chef’s Knife is a true centrepiece of the range.
Features:
- Classic 20cm chef’s knife, ideal for a wide range of cutting tasks
- Dual-core VG2 and VG10 steel with 70-layer Damascus cladding
- Distinctive two-tone blade design with mirror-polished and Damascus finishes
- Hand-sharpened 16° double-bevel edge for razor-sharp precision
- Blade length: 20cm
- Hardness rating: 61 HRC for exceptional sharpness and edge retention
- Grey-marbled PakkaWood handle with resin treatment for comfort and durability
- Seamless bolster and forged end cap for balance and control
- Supplied in a premium gift box
- Handcrafted in Japan
A knife that unites power, precision, and elegance, making it indispensable for every kitchen.
| Material: |
Stainless Steel
|
| Size: |
20cm
|
Care and Use for Shun Kagerou Knives
- Always wash knives by hand with mild detergent and warm water. Avoid the dishwasher, which can damage the blade and handle.
- Dry immediately. Wipe dry with a soft cloth to prevent water spots or corrosion.
- Use wooden, bamboo, or plastic cutting boards. Avoid glass, stone, or metal surfaces to preserve the edge.
- Store in a knife block, magnetic strip, or protective sheath to avoid damage to the blade and ensure safety.
- Maintain the 16° double-bevel edge using a whetstone. Honing with a ceramic rod can be done between sharpenings.
- Use knives only for their intended purpose—cutting food. Avoid twisting, prying, or using the blade on frozen foods, bones, or hard surfaces.
- The PakkaWood handle is durable and moisture-resistant, but prolonged soaking should be avoided.
By following these guidelines, your Shun Kagerou knives will maintain exceptional sharpness, performance, and beauty for years to come.
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