Shun Kai Classic White Chefs Knife 20cm

Shun Kai Classic White Chefs Knife 20cm

This is every cook's must-have knife. The Shun Kai Classic White Chefs Knife 20cm is an all-purpose knife ideal for a full range of cutting tasks.

This new white-handled version of our Classic Chef's knife features a 20cm blade ideal for preparing fruits, vegetables, and proteins. The wide blade keeps knuckles off the cutting board and is exceptionally handy when transferring cut food from board to pan.

With its curved belly, this chef's knife can be gently "rocked" through fresh herbs or spices to produce a very fine mince. Shun Classic White thin, sharp blades makes it lighter and less tiring to use than comparable European-style chef's knives.

Features

  • Proprietary VG-MAX cutting core is wear and corrosion resistant, strong, and very fine-grained to enable a razor-sharp, long-lasting 16° edge
  • 34 layers of stainless Damascus cladding each side (68 total); support the core, add stain resistance, and help food release from the blade
  • D-shaped blonde PakkaWood® handles are comfortable for both left- and right-handed users; durable, beautiful, and won't harbor bacteria
  • Full composite tang for lightweight and perfect balance
  • Handcrafted in Japan
  • Lifetime manufacturer warranty
  • 90-day no-hassle returns
  • Optional: pay in 4 interest-free fortnightly installments with AfterPay

Shun Classic White Knife

Shun Classic White Series

The Shun Classic White line features beautiful Damascus-clad blades and D-shaped ebony PakkaWood® handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance.

Shun's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold.

The Shun Classic White Handle

The slim handle made of durable white pakkawood is fashioned in a traditional Japanese chestnut shape.

High-quality resins added to the wood make the material particularly robust and resistant to moisture. Its typical chestnut shape ensures a comfortable and secure grip when cutting, thanks to a slight angle on the right-hand side.

The integrated tang provides stability and balance. The Ashwood-coloured white pakkawood creates a beautiful contrast with the blade.

Caroline, Perth Western Australia

"From the first day I received my classic kitchen knife, it was an utter joy to work with. I had used chef quality knives before, in kitchens, but never at home.

So for an extravagant birthday present I got my family to buy me this, and I have never been happier. That knife became my all time favourite kitchen tool. I would find excuses to use it.

Within a week I discovered all I had to do was rest it on a tomato and it would glide through itself. After watching the videos by Chef Alton Brown I felt I was much better equipped to use and care for my incredible knife.

I eventually bought a honing steel too, after a friend was a little too rough with it. I no longer have my knife, it was collateral to a break up and I miss it every single meal. Love your knives people! Take care of them and you will have a lifetime of service and joy from them!"

Why Shun?

Incredibly sharp edges and unmatched aesthetics set Shun knives apart from every other kitchen knife on the market today.

In the great tradition of Seki City, Japan's sword and knifemaking center, every knife is handmade by highly skilled specialists and requires at least 100 handcrafted steps to complete.

Every day, the legacy of ancient sword smiths serves as inspiration to the artisans in the Kai factories. Kai’s 100-year-old tradition of blade-making excellence, combined with the newest technology and the most advanced materials, makes every Shun knife a functional work of art.

Shun Kai Classic White Chefs Knife 20cm

ADVANCED, HIGH-PERFORMANCE STEELS

  • Shun uses advanced, high-performance steel for our blades
  • Shun steel is hard so blades an be made thinner, lighter, and sharper
  • Advanced steel combines with a tradition of excellence to make knives "at the peak of perfection"
Shun Kai Classic White Chefs Knife 20cm

TRADITIONAL KNIFEMAKING STYLES

KASUMI

  • A hard steel core is clad with a "softer" steel or steels to support it
  • Kasumi combines two or more types of steel to take advantage of the key characteristics of each of them
  • This method is similar to how samurai swords are traditionally made

SAN MAI

  1. A hard steel core is sandwiched between layers of "softer" steel to support
  2. The exterior steel is often stainless steel and provides stain resistance
  3. San mai is one of the traditional samurai swordmaking techniques
Shun Kai Classic White Chefs Knife 20cm

COMPOSITE BLADE TECHNOLOGY

  • Combines the best characteristics of two steels in one blade
  • Steels are permanently joined
  • Patented, proprietary technology
Shun Kai Classic White Chefs Knife 20cm

SHUN HANDLE MATERIALS

  • Genuine hardwood
  • Resin makes it moisture resistant
  • Harder and more durable than untreated hardwood
Shun Kai Classic White Chefs Knife 20cm

LAYERED DAMASCUS

  • Shun layered Damascus is formed by layering different types of metal alloys together
  • The layers are forged into a single piece
  • The patterns are revealed by grinding then bead-blasting or acid etching the blades
Shun Kai Classic White Chefs Knife 20cm

TSUCHIME FINISH

  • Tsuchime simply means "hammered"
  • Hammering creates air pockets that help food release from the blade
  • Shun knives with this finish are hand hammered, in the tradition of ancient Japan
Shun Kai Classic White Chefs Knife 20cm

16° ANGLE CUTTING EDGE

  • Shun blades are thinner, lighter, sharper
  • Thinner edges cut more efficiently
  • Our 16° cutting angle is extremely sharp, yet lasts a long time

Cleaning and Storage

Shun recommends that you protect your investment by handwashing your blades with gentle dish soap.

Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately.

Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water. It does metals no good to be submerged in water for prolonged periods of time, and it’s a danger to you when you reach in.

After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

Note

Handwashing is also the best way to care for the wood handles of your Shun knives.

The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.

Honing and Sharpening

In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a whetstone, the Kai electric sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending the knives to a professional sharpener.

Shun Kai Classic White Chefs Knife 20cm

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