KAI Shun Classic Cook's Knife

The KAI Shun Classic features a thinner blade profile and a steeper 16-degree edge angle, making it significantly more nimble and precise than the thicker, heavier blades found on traditional Western knives. It is designed for agility and fine slicing rather than heavy-duty tasks like hacking through bone.

The D-shaped handle is specifically contoured for a right-handed grip. While left-handed users can still hold it, the ergonomic shape will not feel as natural or secure as it does for right-handed cooks.

No, you should never put this knife in the dishwasher. High heat, harsh detergents, and the physical movement of the dishwasher can damage the Damascus cladding and dull the precision edge, while moisture can compromise the PakkaWood handle.

Because VG10 is a high-carbon stainless steel, it is designed to hold a sharp edge for a long time, but it is not immune to rust. You should always hand wash and dry the blade immediately after use to maintain its integrity and appearance.

Yes, a 7-inch blade is an excellent, versatile length for most home kitchens. It provides enough length to slice through larger vegetables and proteins while remaining short enough to offer superior control for detailed chopping and dicing tasks.