Kai Shun Classic Scalloped Chefs Knife / 20cm

A Japanese-made knife in a traditional Western chef¡¯s knife shape, with a longer blade and more pointed tip, as well as air pockets that prevent food from sticking to the blade. Part of the extensive Kai Shun Classic range, which we consider the best of the best for its high-quality stainless steel blades and comfortable handles. —DETAILS—Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steeply tapered blade, which makes it much sharper than a Western knife. A core of hard VG MAX steel, surrounded by 32 layers of Damascus steel, makes it extremely durable and rust-resistant, ensuring the knife retains its edge. The layers, which create a unique pattern on each knife, help prevent food from sticking to the side of the blade, and air pockets (or ‘scallops’) ensure it does not happen. The tarnish-proof pakkawood handle has a chestnut (or ¡®D¡¯) shape that moulds perfectly to your right hand. (Left-handed cooks, worry not; this knife is also available in the ambidextrous and equally impressive Kai Shun Premier range.) The balance and overall lightness of this knifeDin addition to the unparalleled precision work this blade is capable ofDmakes easy work of a majority of food prep. Read our Japanese knife care guidehere. —BENEFITS— ¡®A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the well-balanced handle is crafted to fit perfectly in your right hand.’