Classic Chefs Knife 20cm
The Shun Classic series features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun Classic's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold.
The Shun Classic Chef's Knife combines traditional European design with versatility for various kitchen tasks like shredding, cutting, slicing, and cubing meat, fish, and vegetables. It's impressively lightweight and offers a comfortable grip. Compared to its European counterparts, this knife boasts a thinner blade, reducing fatigue during use. Its wide blade design prevents knuckles from touching the cutting board and aids in transferring ingredients from the board to the pan. The curved belly allows for a gentle rocking motion when chopping fresh herbs or spices, achieving a fine mince with ease.
- Cutting Edge: Hand-sharpened 16° double-bevel blade
- Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding.
- Hardness: 60 HRC
- Blade Length: 20cm
- Handle: D-shaped ebony PakkaWood®
- Origin: Handcrafted in Japan
- All Shun Classic knife purchases come in a beautifully presented gift box.
Use & Care:
- Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
- Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
- Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
- Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
- Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
- Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.