Japanese slicing knife


Out of stock

Ideal for lifting fillets a cutting meat and fish. The blade is perfect for slicking with a single pass, from the base of the blade to the tip.

Solid blade and handle made of forged steel 
Pattern-welded with 32 layers of stainless steel
Pakka asymmetric wooden handle cover
Brushed finish
10 cm handle 15 cm blade

Réf. : AR0007 Materials : , Functions :

Since 1908, KAI has been perpetuating their know-how inspired by Japanese samurai swords to produce western-style blades that are perfectly adapted to everyday life.

Specialized in sabres, they stack several layers of stainless steel. The steel block is stretched, twisted and folded over on itself. This process is repeated until 32 layers are formed, sometimes more.

A bit of history…

Historically, knife blades were made of cut stone, bronze and steel. Since the Iron Age, steel has become widely accepted as the primary material used to manufacture knife blades. The main step in the evolution was the introduction of stainless steel in the early twentieth century. Steel is a carbon and iron alloy. The harder the steel is, the higher its carbon content. Steel has many advantages: it sharpens easily and has good cutting power. However, it oxidises easily and, therefore, requires some maintenance.

Steel is stainless if it contains at least 13% chromium.

The 3 KAI knives selected by Mw.T will handle of most cutting tasks.

Features of the SHUN chef knives.

  • They’ve had unparalleled success with the elite chefs and demanding cooks.
  • Professional SHUN knives are made of special pattern-welded stainless steel with 32 layers and a V-Gold-10 steel core. This steel is very hard (61 ± 1 HRC, 1.0% carbon, 1.5% colbalt) and particularly resistant to corrosion, making the blade incomparably sharp for a longer period of time.
  • The cutting blade and balanced weight of the knife allow you to work without fatigue. A MWT favourite.
    The wood grain features of the blade give it unique character.
    Perfect balance between modern manufacturing techniques and traditional ancestral know-how.
    The Japanese knife is a reference point in the knife world.
    Associate manufacturer of Michel BRAS, star chef.


  • Clean and wipe knives after each use with lukewarm water and a soft sponge.
  • Do not submerge in water.
  • Use on wood and avoid cutting on hard surfaces.
  • Perfectionist may sharpen their knives after each use.
  • Sharpening guarantees an incomparable cutting edge: use a 300/1000 stone, tempered beforehand for 2 hours.
  • Do not put in the dishwasher.
  • The knives are guaranteed for life by the manufacturer under normal use. Not suitable for meat with bones.

Weight and dimensions with packaging

Poids et dimensions avec packaging

Weight 0.10 kg
Dimensions 25 cm