Shun Kai Classic Chef Knife Left-Handed 20cm

Shun Kai Classic Chef Knife Left-Handed 20cm

For a chef’s knife that is particularly lightweight and highly maneuverable, try the Shun Kai Classic Chef Knife Left-Handed 20cm. Shop now!.
Shun Kai Classic Chef Knife Left-Handed 20cm If there is one knife that you simply can’t be without, it’s this one. The Shun Classic Chef's Knife is an all-purpose blade ideal for a wide variety of cutting tasks. The eight-inch length is perfect for preparing fruits, vegetables, proteins, and other foods. The wide blade keeps knuckles off the cutting board and is extra handy when transferring cut food from board to pan. With its curved belly, the Chef's knife can be gently rocked through fresh herbs or spices to produce a very fine mince. Shun Classic's thinner blades makes it lighter and less tiring to use than comparable European-style Chef's knives. Features Hand-sharpened 16° double-bevel blade (32° comprehensive) Steel: Proprietary VG-MAX cutting core, 32 layers of Damascus Steel Handle: D-shaped ebony PakkaWood® Handcrafted in Japan Lifetime manufacturer warranty 90 day no-hassle returns Optional: pay in 4 interest-free fortnightly instalments with AfterPay Classic Left-Handed Series For left-handers, Shun offers a selection of knives in our Classic line with a reverse grip; the D curve and ridge are on the left side of the handle and nestle into the curved fingers when used with the left hand. That said, many left-handed knife users find that “right-handed” D-shaped handles work perfectly well for them—many even prefer the right-handed D-shaped handle. In this case, the ridge doesn't fit in the curve of the fingers, but instead provides a resting place for the fingertips when the fingers are wrapped around the handle. This position provides the same benefits of a stable grip and precision control. Why Shun? Incredibly sharp edges and unmatched aesthetics set Shun knives apart from every other kitchen knife on the market today. Every day, the legacy of ancient sword smiths serves as inspiration to the artisans in the Kai factories. Kai’s 100-year-old tradition of blade-making excellence, combined with the newest technology and the most advanced materials, makes every Shun knife a functional work of art. Advanced high-performance steels Shun uses advanced, high-performance steel for our blades. The steel is hard so blades can be made thinner, lighter, and sharper. Advanced steel combines with a tradition of excellence to make knives at the peak of perfection. Traditional knifemaking styles KASUMI A hard steel core is clad with a softer steel or steels to support it. Kasumi combines two or more types of steel to take advantage of the key characteristics of each of them SAN MAI A hard steel core is sandwiched between layers of softer steel to support. The exterior steel is often stainless steel and provides stain resistance. 32 layered Damascus With a VG-MAX cutting core, and 32 layers of Damascus steel. Damascus is formed by layering different types of metal alloys together, and the layers are forged into a single piece. The patterns are then revealed by grinding then bead-blasting or acid etching the blades, leaving you with a piece of art 16° angle cutting edge Shun blades are thinner, lighter, sharper. The thinner edges allows you to cut more efficiently. Our 16° cutting angle is extremely sharp, yet lasts a long time. Shun handle materials Genuine hardwood handles. The resin makes it moisture resistant. Shun handles are harder and more durable than untreated hardwood. Cleaning and Storage Handwash only recommended with gentle dish soap. Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage. Store dry knives in a block, knife case, in-drawer tray, or sheath. Note The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process. Honing and Sharpening In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a whetstone or sending the knives to a professional sharpener.

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