A knife designed for precision in the smallest details.
The Kai Kagerou Paring Knife 9cm embodies Japanese craftsmanship at its finest, paired with KAI’s advanced Composite Blade Technology. Small but indispensable, this paring knife is perfect for peeling, trimming, shaping, and making decorative cuts, as well as handling delicate tasks like slicing garlic, shallots, or fruit with complete control.
Its striking two-tone blade reflects the Kagerou series’ inspiration, meaning “heat haze” in Japanese. A mirror-polished upper section blends seamlessly into fine Damascus layering along the edge, creating both visual beauty and outstanding functionality. Forged from dual-core VG2 and VG10 steels with 70 layers of Damascus cladding, the blade delivers razor-sharp precision, excellent durability, and effortless food release.
Finished with a symmetrical grey-marbled PakkaWood handle, resin-treated for comfort and moisture resistance, the knife feels secure whether held by the handle or in a pinch grip. Balanced with a seamless bolster and forged end cap, it ensures stability even during delicate prep. Handcrafted in Japan and presented in a premium gift box, the Kagerou Paring Knife is a vital tool for detailed kitchen work.
Features:
- 9cm paring knife, ideal for peeling, trimming, and decorative cuts
- Dual-core VG2 and VG10 steel construction with 70-layer Damascus cladding
- Distinctive two-tone design with mirror-polished and Damascus finishes
- Hand-sharpened 16° double-bevel edge for precise cutting
- Blade length: 9cm
- Hardness rating: 61 HRC for long-lasting sharpness
- Grey-marbled PakkaWood handle with resin treatment for durability and comfort
- Seamless bolster and forged end cap for balance and control
- Supplied in a premium gift box
- Handcrafted in Japan
A knife that proves true artistry can be found in even the smallest of blades.
| Material: |
Stainless Steel
|
| Size: |
9cm
|
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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