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Kai Shun 15cm Chefs Knife (595469)

£168.95

The Japanese call the traditional western chef's knife a 'Gyutoh' which translates to 'cow sword' indicating that knives of this shape would be used for cutting meat. Because of the su...  Read More

Brand Kai Shun
Size 15cm
Age Restrictions

You must be 18 or over to buy this item

The Japanese call the traditional western chef's knife a 'Gyutoh' which translates to 'cow sword' indicating that knives of this shape would be used for cutting meat. Because of the supreme sharpness offered by Damascus steel and the familiar shape these knives gained a huge following in the west as cooks knives. The half bolstered construction and slender blade makes this knife lighter than a traditional western cook's knife but the cutting performance from the fine hand honed edge is outstanding and allows this knife to be used for almost any purpose. The lightweight laminated Pakka wood handle is contoured to fit into the right hand while the counterweight at the heel of the knife provides poise and balance.

Shun Knives are traditional Japanese blades made from 32 layer folded Damascus steel with a Rockwell hardness of 60-61. They are very light, poised and well balanced knives due to their half bolstered construction, lightweight Pakka wood handle and counterweighted heel. The blades are slightly convex in profile to give gleaner cutting performance. Each one is hand honed so that it leaves the factory at its very peak. These are top quality professional knives which can offer a lifetime of remarkable cutting performance.

Product Questions

Hi is the Kai Shun 15cm Chefs Knife model number - DM0723?

Thanks
11
Question by: phil almond on 28 Apr 2017 12:21:00
Hi Phil,

Thanks for your enquiry. Yes it is!

Best Wishes,

Steamer Trading
Answer by: Steamer Trading Cookshop (Admin) on 23 May 2017 11:41:00
-2
FREE standard UK delivery on all orders over £45. We charge £4.95 for standard UK delivery on orders under £45.
Next day delivery is available on a large number of our products for £6.95.

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