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KAI  |  庫存單位： KAI-SHUNC-GY200

Shun Classic Chef's Knife 20cm (8")

$4,579.00 $6,182.00
含稅 結帳時計算運費。

Crows Nest目前無法取貨
Detailed Specifications
Line 待補 - 不鏽鋼夾心
Profile 牛刀 / 主廚刀
Bevel Type Double Bevel
Weight 213 g        7.51 oz
Edge Length 210 mm   .8.27 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 2.4 mm     0.09 inch
Width @ Mid 2.1 mm     0.08 inch
Width @ 1cm from Tip 0.9 mm     0.04 inch
Steel VG-MAX | Stainless
Blade Construction 待補充
Hardness (HRC) 60 - 61
Surface Finish 待補充
Handle D-shaped Pakkawood
Best for
  • 待補
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    Shun Classic, crafted by Kai in Seki, Japan, is one of the most widely used knife lines in both home kitchens and professional settings worldwide. At its core is VG-MAX stainless steel, delivering outstanding edge retention, durability, and corrosion resistance. The blade is clad in elegant Damascus layers, showcasing a refined, flowing pattern that highlights traditional Japanese craftsmanship.

    Aesthetically, the Classic line is timeless—its polished Damascus finish and clean, sophisticated profile make it instantly recognizable and enduringly stylish.

    Paired with a black pakkawood D-shaped handle, it offers excellent comfort, control, and moisture resistance, with a design that naturally fits the hand. Shun Classic combines proven performance with iconic design, making it a staple choice for any kitchen.

    Care Instruction
    1. Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
    2. Wash with neutral detergent after use, and wipe dry;
    3. Please don't wash knife with dishwasher, it will damage the wood handle;
    4. Be careful not to leave the knife close to a heat source for a long time;
    5. It is a lot more dangerous to cut with a blunt knife than a sharp knife!
    6. It is best to sharpen a Japanese knife regularly on a waterstone.

    • Profile: 牛刀

      主廚刀

      日本廚師刀被稱為牛刀（牛刀 ぎゅうとう），字面意思是「牛肉刀」。其刀身類似法式廚師刀的較平直版本。日本刀具因刀刃角度銳利及鋼材硬度高（有時超過洛氏硬度60 HRC）而聞名。典型的西式廚師刀開刃角度為20-22°，而日本牛刀通常更銳利，為15-18°（甚至更低），因此需要更硬、更脆的鋼材。近年來，日本牛刀在西方廚師中日益受歡迎。

      現代廚師刀是一把多功能刀，設計上能勝任各種廚房任務，而非專精於某一項。它可用於剁碎、切片、切菜、切肉及分割大塊肉。

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    • Steel: VG-MAX

      VG-MAX is a proprietary stainless steel developed by Kai (the maker of Shun knives) as an upgraded version of VG10. It’s designed specifically for kitchen knives, balancing sharpness, durability, and corrosion resistance.

      Manufacturer:

      • Hitachi Special Steel, Japan

      Nature: Stainless

      Hardness: 60- 61

      << Slide for more >>

    • Handle Specs

      Profile: D Shape WA

      Material:

      • Pakka Wood


      Shun Classic D-shaped pakkawood handle offers traditional Japanese ergonomics with modern durability. Made from resin-infused hardwood, it provides excellent moisture resistance and strength. The contoured D-shape ensures a secure, comfortable grip and precise control, making it ideal for professional chefs and home cooks seeking a reliable Japanese kitchen knife handle.

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    St Peters, NSW 2044
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    Braddon, ACT 2612
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