Kai Shun Classic Set Utility Knife & Santoku

KAI Shun Classic Limited Set 2025 – Utility Knife × Santoku

The exclusive KAI Shun Classic Limited Set 2025 combines two of the most popular blade shapes from the Shun series – a utility knife (15 cm) and a Santoku (18 cm) – in a high-quality, limited-edition set for the most discerning cooks. Perfect for ambitious chefs who appreciate precision, balance, and exceptional design.

The blades are made of VG-MAX steel with a hardness of 61 (±1) HRC and are encased in 32 layers of Damascus steel . This combination ensures an ideal balance of stability and elasticity, giving the knives their unparalleled sharpness and durability. The double-bevel edge guarantees precise, clean cuts – whether for vegetables, meat, or fish.

The handle, crafted from black pakkawood, is shaped in the classic Japanese chestnut style. Its gently flattened right side ensures a comfortable and secure grip. The specially treated pakkawood is exceptionally durable and moisture-resistant. The full tang provides optimal balance and longevity – a true masterpiece of traditional craftsmanship.

Product details

• Type: Shun Classic Set | Utility knife × Santoku
• Series: LIMITED SET 2025
• Article No.: DM-W25
• Handle material: black pakkawood
• Blade material: VG-MAX steel, 32-layer Damascus steel
• Blade hardness: 61 (±1) HRC
• Blade length of all-purpose knife: 15 cm
• Santoku blade length: 18 cm
• Production: handmade
• Category: Premium Series
• EAN: 4260036146127

Included in the scope of delivery

• 1 Shun Classic utility knife, 15 cm
• 1 Santoku Shun Classic, 18 cm

Clean

Rinse the knives with hot water before first use. After each use, clean them with mild dish soap, rinse with clean water, and dry thoroughly with a soft cloth. Immediate cleaning is especially recommended after cutting acidic foods.

Always wipe knives from the back of the blade towards the edge to avoid injuries. Never put knives in the dishwasher – this will preserve their sharpness and material quality in the long term.

Sharpening & Maintenance

Never leave knives with wooden handles in water for extended periods. Regularly treat the handles with neutral vegetable oil or camellia oil to keep the wood supple. To maintain their sharpness, you should regularly have the knives professionally sharpened – ideally with a whetstone. Due to the high hardness of the wood, honing steels are not suitable.

Storage

To prevent damage, ensure the blades do not come into contact with other metal objects during storage. Ideally, store the knives in a knife block , a wooden insert , on a magnetic strip , or in a blade guard in a drawer.