Kai
Kai Shun Classic Chef's Knife 200mm
A Damascus-clad VG-MAX blade that is as beautiful as it is sharp. A step up in price and refinement from the Tojiro.
- SteelVG-MAX, Damascus clad
- Length200mm
Tojiro DP Gyuto 210mm
The standard first Japanese chef's knife: VG10 steel, keen straight out of the box, and a fraction of the boutique names. If you buy one Japanese knife, buy this.
Specification
| Steel | VG10 |
| Length | 210mm |
| Type | Gyuto, chef's |
Where it sits
Japanese knives are ground from harder steel at a finer angle, so they take and hold a keener edge than western knives. For precise work, slicing raw fish, trimming, portioning, they are in a class of their own.
Filed under Japanese Knives and made by Tojiro.
More japanese knives
Tojiro
Tojiro DP Sujihiki Slicer 270mm
A long, narrow slicer for carving brisket and joints in single clean strokes without dragging. The Japanese answer to a carving knife.
- SteelVG10
- Length270mm
- TypeSlicer
Kai
Kai Wasabi Black Santoku 165mm
An affordable entry to the range, a stain-resistant santoku that is a genuinely good everyday knife.
- SteelKai stainless
- Length165mm
- TypeSantoku