KAI | SKU: KAI-SHUNP-GY210

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

Name: Shun Premier Chef's Knife 20cm (8")
Brand: KAI
SKU: KAI-SHUNP-GY210
Price: 5093.00 TWD
Availability: OutOfStock

$5,093.00 $6,251.00

Add a saya or K&S Knife Roll to receive $20 bundle discount!

Detailed Specifications

Line	Shun Premier
Profile	Gyuto / Chefs Knife
Bevel Type	Double Bevel
Weight	219 g \| 7.7 oz
Edge Length	210 mm \| 8 17/64″
Heel Height	48 mm \| 1 57/64″
Width @ Heel	1.8 mm \| 5/64″
Width @ Mid	1.8 mm \| 5/64″
Width @ 1cm from Tip	1.0 mm \| 3/64″
Steel	VG-MAX \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 61
Surface Finish	Tsuchime
Handle	Walnut Pakkawood
Region	Seki
Best for	Pro chefs Enthusiasts

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For a lot of people, a Shun was the knife that started it all — the first time they realised a kitchen knife could actually be sharp. The Premier line from KAI is arguably the most refined expression of that idea. Built around KAI's proprietary VG-MAX core steel — an evolution of VG10 with improved edge retention and corrosion resistance — the blade is clad in 68 layers of stainless Damascus and finished with a tsuchime (hammered) texture that isn't just for show. The dimples genuinely help with food release, which is a nice bonus on a blade that's already pretty well ground.

At around 60-61 HRC, the VG-MAX edge holds up noticeably longer than standard VG10 before needing a touch-up, and because everything here is fully stainless, maintenance is about as low as it gets — rinse, wipe, done. The contoured walnut-toned Pakkawood handle feels immediately comfortable in a Western grip and gives the Premier a warmer, more organic look compared to the Classic line's black D-shape.

The lineup covers the basics — chef's knife (20cm), santoku (18cm), utility (16cm), paring (10cm), and a bread knife — all with the same 16-degree edge geometry. These aren't artisan-forged knives and they don't pretend to be. What they are is remarkably well-engineered factory knives with excellent consistency, a genuinely sharp edge out of the box, and a fit and finish that most people will never need to look past. If you're buying your first serious knife, or you want something that just works without any fuss, the Premier is a very safe bet.

Pros	Cons
Ideal for the household Excellent fit and finish	Relatively hard to sharpen High budget

Care Instruction

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

KAI

KAI — A Century of Seki Blade-Making, Worldwide

KAI Corporation (貝印), founded in Seki in 1908, is the world's largest Japanese knife manufacturer and the company behind Shun (旬) and Seki Magoroku. For many knife users around the world, a Shun or a Seki Magoroku was their very first real Japanese knife — a gateway that opened the door to an entire world of Japanese blade craft. Now in its fourth generation under Hiroaki Endo, KAI acquired various brands like Zero Tolerance and Kershaw and operates globally from Tokyo, combining over a century of blade-making heritage with modern manufacturing at scale.

貝印 — the kanji literally means "shell mark," a reference to the company's original trademark. What started in 1908 as a pocket knife workshop by Saijiro Endo (遠藤斉治郎) in Seki City has grown into one of the world's largest blade manufacturers, with over 10,000 products spanning kitchen knives, razors, medical instruments, and industrial blades. But for the knife community, KAI matters because of one thing: they brought Japanese knives to the world.

The Endo family has led KAI through four generations. The second-generation Saijiro expanded into razors after the war, creating Japan's first disposable razor. By the 1970s, the company had entered kitchen knife production and begun exporting internationally. The real game-changer came in 2000 with the launch of Shun (旬) — a premium line that combined traditional Japanese blade geometry with Western handle ergonomics and striking Damascus patterns. Shun became a global phenomenon, selling over 10 million units, and for millions of home cooks and professional chefs outside Japan, it was their first encounter with what a Japanese knife could do.

KAI's Seki Magoroku (関孫六) line carries the name of a legendary Muromachi-era swordsmith from Seki, connecting the brand directly to the city's 800-year blade-making heritage. While these are factory-produced knives rather than artisan-forged, the engineering and quality control behind them is serious — KAI's Seki factory is one of the most advanced knife production facilities in Japan, blending robotics and IoT systems with traditional heat treatment knowledge.

Today, under fourth-generation president Hiroaki Endo (遠藤浩彰), KAI operates subsidiaries in the USA, Germany, China, and India. They've won numerous design awards and continue to push boundaries — from the VG-MAX steel developed specifically for Shun to eco-friendly paper razors. Love them or debate them, KAI's role in globalising Japanese knife culture is undeniable. They opened the door that many of us walked through.

“The world's gateway to Japanese knives — Shun, Seki Magoroku, and a century of Seki blade-making at global scale.”

Est. 1908 | 明治41年

Known for Shun premium knives, Seki Magoroku line, world's largest Japanese knife manufacturer

Website kai-group.com Read more about KAI

Profile

Gyuto

Chefs Knife

A Japanese chef's knife is known as a gyuto (牛刀ぎゅうとう） gyūtō), literally meaning 'beef knife'. Its blade resembles a flatter version of a French chef's knife. Japanese cutlery is known for sharpness due to its acute blade geometry, and the hardness of the steel used, sometimes exceeding 60 HRC on the Rockwell Scale A typical western chef's knife may be sharpened to an edge angle of 20-22°, while a Japanese gyuto generally has a sharper edge angle of 15-18° (or even lower), which requires a harder, more brittle grade of steel. In recent years Japanese gyuto have gained in popularity with western chefs.

A modern chef's knife is a multi-purpose knife designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing, and chopping vegetables, slicing meat, and disjointing large cuts.

Steel

VG-MAX

Manufacturer
- Hitachi Special Steel, Japan
Nature Stainless
Hardness60–61 HRC

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.

Construction

Sanmai - Stainless Damascus Clad

Sanmai(Three-Piece) is a common construction for double bevel knives where two pieces of softer cladding steel are forgewelded to each side of a harder core steel. The harder but more brittle core steel will form the hard cutting edge after heat treating, and the softer cladding will support the core to increase the overall strength of the blade.

Damascus Sanmai utilize damascus steel as the cladding material for the Sanmai construction, which adds aesthetic feature to the blade. On the Kitchen knives with stainless core steel, the damascus cladding will be stainless, this means they will also protect the carbon/semi-stainless core from rusting/discolouration.

The soft cladding enables the thinning process to be a lot easier than a honyaki or monosteel construction. However, when the cladding is made of damascus, whether etched, polished or mirror polished, the thinning process will take a toll on the cladding, meaning the damascus won't look the same as when it was taken out of the box.

Finish

Tsuchime

The "Tsuchime" finish in Japanese kitchen knives refers to a distinctive hammered texture on the blade's surface. This traditional technique not only adds a unique aesthetic appeal but also provides practical benefits, such as reducing drag and preventing food from sticking to the blade during slicing. It's a hallmark of craftsmanship that blends functionality with artistry, making each knife not only a tool but a piece of art.

Handle

Handle Specs

Profile Western with bolster
Material
- Pakka Wood

Shun Premier walnut pakkawood handle blends traditional beauty with modern durability. Made from resin-infused hardwood, it offers excellent water resistance and stability. The rich walnut finish complements the Damascus blade, while its ergonomic, ambidextrous design ensures comfort, control, and balance—ideal for both professional chefs and home cooks seeking premium performance.

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

Detailed Specifications