JKC Kai Damascus Kengata ¿ Broad European Style Chef¿s Knife 200mm

I purchased this knife to use for all round food preparation tasks to assist my humble home cooking efforts. I did a quick bit of on-line research to see which chef's knives would meet my requirements and although the Kai Shun Classic Chef's Knife was by no means the cheapest option available I am delighted that I paid a bit extra because this really is a premium product. The knife is really comfortable to hold and is razor sharp (as you'd hope/expect), which makes preparing vegetables etc really easy (and safe). Highly recommended.

The best knife bar none I have used, hard to describe the sharpness, you have to use it to feel the ease in how it cuts chops etc, a truly top end tool, I'm not a pro, but have been a slave to the kitchen the best part of 35 years, had lots of expensive steel sharpened to the best of my ability, including wet stone! But my Kai shun chef knife blows the competition out of the water, pricey! But I am saving for a another 2, the best knifes in the world as far as I'm concerned.

Money well spent

If you are thinking of buying this knife then do it, I have been a chef for 10 years and this has been my go to chef knife, it’s durable, scary sharp and good looking. The shun classics are a lot more durable than the shun premier range.

Perfectly balanced, beautifully constructed and sharp enough to cut by just looking at it the wrong way. And outstanding chef's knife.

Love this knife its fantastic value for the price and it cuts like a dream, great asset for any budding chef

Shuns take a bit of abuse from extreme knife-nuts, but the steel is decent and this particular VG10 sharpens easily (compared to the SG2 of the Kaji line, which is for sharpening experts only). The blade will easily exceed anything available at John Lewis and the like. The main problem is that the profile has a lot of belly - there isn't much of a flat surface to make contact with the board. That's okay for slicing and rock-chopping, but not for push cuts (i.e. when you see someone chopping an onion very fast). If you have no idea what I'm talking about, then this is probably the knife for you. I've owned an 8" and 10" for many years - bought in the USA - and although I barely use them today, they taught me much about chopping and sharpening.

Great knife, very sharp hard blade. Comfortable handle and choil. Fast delivery and good service.

Das KAI Shun Classic Kochmesser ist der perfekte Begleiter für Hobbyköche und Profis gleichermaßen. Mit einer beeindruckenden Klinge aus 32-lagigem Damaststahl bietet es außergewöhnliche Schärfe und Langlebigkeit. Die Klinge ist von Hand geschliffen und wird in Japan in höchster Präzision gefertigt, um eine hervorragende Schneidleistung zu garantieren. Die einzigartige Kombination aus Härte und Flexibilität ermöglicht präzise Schnitte, während der ergonomische Griff aus edlem Pakkaholz für eine komfortable Handhabung sorgt – auch bei längeren Einsätzen. Das Messer liegt perfekt in der Hand und reduziert Ermüdungserscheinungen, was das Schneiden zu einem angenehmen Erlebnis macht. Besonders hervorzuheben ist die exzellente Schnitthaltigkeit, die auch nach intensiver Nutzung beibehalten wird. Mit diesem Messer lassen sich nicht nur Gemüse und Obst mühelos schneiden, sondern auch Fleisch und Fisch präzise bearbeiten. Die KAI Shun Classic-Serie ist ein Meisterwerk der japanischen Handwerkskunst und eine Bereicherung für jede Küche. Egal, ob für den täglichen Gebrauch oder die Zubereitung von besonderen Gerichten – dieses Messer wird dich nie enttäuschen. Hauptmerkmale: Klinge aus 32-lagigem Damaststahl für außergewöhnliche Schärfe Ergonomischer Griff aus Pakkaholz für komfortable Handhabung Präzise handgefertigte Klinge Hohe Schnitthaltigkeit und Robustheit Ideal für präzise Schneidearbeiten bei Fleisch, Gemüse und Fisch Fazit: Mit dem KAI Shun Classic Japanischen Kochmesser erhältst du ein außergewöhnliches Werkzeug, das in jeder Küche glänzt. Es vereint Handwerkskunst, Funktionalität und Design auf höchstem Niveau.

Recibi el cuchillo el miercoles de 8 de septiembre , 3 dias antes de lo previsto, eso si el empaque llego un poco maltratado , pero el cuchillo llego bien , primera impresion , tiene un filo de cuidado , y al leer las instrucciones tambien tienes sus cuidados a seguir , la calidad se siente bien y ya lo veremos en practica actualización 29/Nov/2021 le he dado un poco de uso y de verdad si te importa su imagen lo debes de cuidar muy bien , se raya el acabado relativametne facil, NOTA el filo persiste (poco uso)

For what it is, for what you're buying, this knife is fantastic. But you have to baby the thing, you CANNOT treat it like you have with soft stainless steel knives you've probably had for years. In the reviews below you will see dumb people who handle Japanese knives improperly complaining how "MY KNIFE CHIPPED AFTER 1 DAY!" or "MY KNIFE GOT RUSTY!". These blades are made at a very thin 16° angle whereas most knives are at 20-22°. Also the steel is high carbon and super hard, which means the knives keep an edge very well, but if they take any hits to the edge, even a small tap against other metal, the edge can easily chip. On a typical soft steel knife, the edge would simply bend and could be honed back into place. Also, the knife needs to be thoroughly dried and stored in a dry area after use. If you are professional, working a busy restaurant, buy a more robust knife like a Victorinox that you aren't afraid to use. Two cooks in my restaurants have chipped Shuns. Plus the handle on this knife is slick and smooth, not suited for the wet and oily hands of a cook. And if you are a typical home cook, you should probably get a normal knife such a victorinox unless you want to baby your Japanese knife just to get a tiny bit better performance.

This is my first higher end knife and I absolutely love it. The VGMAX steel is easy to sharpen and holds a mean edge and the design is beautiful. Would wholeheartedly recommend!

سكين ياباني فائق الجودة متين وحاد الشفرة .. هكذا تكون الجودة والتميز 👌