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KAI  |  SKU: KAI-SHUNP-GY210

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

$5,046.00 $6,193.00
Tax included Shipping calculated at checkout.

Pickup currently unavailable at Crows Nest
Detailed Specifications
Line To Be Added - Stainless clad
Profile Gyuto / Chefs Knife
Bevel Type Double Bevel
Weight 219 g        7.73 oz
Edge Length 210 mm   .8.27 inch
Heel Height 48 mm     .1.89 inch
Width @ Spine 1.8 mm     0.07 inch
Width @ Mid 1.8 mm     0.07 inch
Width @ 1cm from Tip 1.0 mm     0.04 inch
Steel VG-MAX | Stainless
Blade Construction To Be Added
Hardness (HRC) 60 - 61
Surface Finish To Be Added
Handle Walnut Pakkawood
Best for
  • To Be Added
    		•
    • Free shipping for knives over AU$200 Australia wide.
    • World-wide shipping via DHL Express, 3 to 5 days.

    The most well-known Japanese kitchen knife series has finally arrived at K&S. Shun Premier, crafted by Kai in Seki, Japan, is widely trusted by both home cooks and professional chefs around the world. At its core is proprietary VG-MAX stainless steel, offering excellent edge retention, durability, and corrosion resistance. The blade is clad in layered Damascus with a signature tsuchime (hammered) finish, reducing drag while adding a beautifully textured, artisanal look.

    Aesthetically, the Premier line is a standout—its shimmering Damascus layers, hand-hammered pattern, and refined polish create a perfect balance of rustic charm and modern elegance.

    Paired with a walnut-finished pakkawood handle, the knife provides a comfortable, well-balanced grip with excellent moisture resistance. Shun Premier delivers a rare combination of performance, beauty, and everyday versatility.

    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: 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.

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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

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    • 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.



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