The Complete Kai Shun
Knife Buying Guide
Whether you're buying your first Japanese knife or adding to a lifelong collection, this guide helps you find exactly the right blade for the way you cook
Over a century of blade-making mastery
Kai Corporation has called Seki City home for more than 100 years. Seki has been the heart of the Japanese cutlery industry since the 13th century — the very same region where master swordsmith Magoroku of Seki forged blades celebrated across feudal Japan. Today, that heritage informs every knife that leaves the Kai workshop.
Trusted and used by Michelin-starred chefs worldwide, Kai knives sit across two distinct families. Shun is the premium flagship range, built on Damascus-clad blades and PakkaWood handles. Kai covers the Seki Magoroku and Wasabi series — most also featuring PakkaWood handles, and most at more accessible price points, with the Red Dot Design Award-winning Kaname sitting at the premium end.
Knife shapes: choosing by how you cook
Every knife shape solves a different problem in the kitchen. Before comparing series, choose the shape that matches your actual cooking style. Most home cooks begin with one great chef's knife or santoku and build from there.
Chefs Knife
Western style · 15–25 cm
The most versatile knife in any kitchen. The curved belly and pointed tip handle everything from vegetables to fish to herbs using a smooth, forward-and-back locomotive motion that lets the blade do the work. Available in 15 cm, 20 cm and 25 cm across most series.
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Santoku
Japanese style · 14–18 cm
The name means "three virtues" — fish, meat and vegetables referring to its versatility for slicing, dicing and mincing. Shorter and flatter than a chef's knife, it suits a straight up-and-down chopping stroke.
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Paring & Petty Knives
9–12 cm
A small blade for precision work: peeling, trimming, deveining and coring. Light enough to manoeuvre easily, sharp enough to manage the finest cuts.
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Nakiri
Vegetable kNIFE · 14–16.5 cm
A flat rectangular Japanese blade designed exclusively for vegetables. The full-length flat edge contacts the board on every stroke, giving consistent cuts with zero rocking required. Paper-thin slices of cabbage, cucumber or carrot are effortless.
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Bread Knife
Serrated · 23 cm
A long serrated blade cuts through crusty bread, and pastry without crushing. The serrations grip and saw rather than push, preserving the structure of delicate baked goods.
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Utility Knife
Mid-size · 15–16 cm
Sits between a chef's knife and a paring knife in length and versatility. Excellent for sandwiches, cheese, breaking down smaller proteins, and any task where a large chef's knife feels oversized.
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Slicing & Carving
Long thin blade · 20–24 cm
A long, narrow blade makes clean single-stroke cuts through roasts, whole fish and poultry without tearing. Carving knives are shaped to manoeuvre around bones and joints, following the natural contours of a roast for neat, even slices. The Granton (hollow-ground) edge on slicing knives further reduces drag and prevents meat sticking.
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Kiritsuke
Multi-purpose · 12–20 cm
A distinctively pointed tip fused with a wide blade, precise enough for fine slicing and substantial enough for bold, confident cuts through larger ingredients. Traditionally used by head chefs in Japanese kitchens. The Seki Magoroku Kaname is a dedicated Kiritsuke series and a Red Dot Design Award winner.
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Deba & Yanagiba
Traditional Japanese · 15–24 cm
The Deba is a single-bevel heavy knife for breaking down whole fish — head, bone and all. The Yanagiba ("willow leaf") is a long, thin single-bevel slicer, the traditional sashimi knife. Both sharpen on one side only.
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The case for building a collection
Each knife shape exists for a reason. A paring knife was born for smaller precision work in hand — peeling, trimming, the finest detail. A bread knife's serrated edge glides through a sourdough crust with perfect, effortless control. A Nakiri's full flat edge meets the board in one clean stroke, delivering paper-thin vegetable cuts that nothing else achieves.
Every shape unlocks something new. A truly equipped kitchen gives each task the blade it deserves.
Shop Kai Shun Knife Sets →
From the Shun Classic 3 Piece ($699) to the complete 7 Piece Block Set ($1,399) — the essential shapes, curated and presented as they deserve to be.
Shun Classic vs Shun Premier vs Shun Kagerou
All three Shun series are handcrafted in Japan using premium VG-MAX or VG-10 steel, hand-sharpened to a 16° double-bevel edge, and finished with PakkaWood handles. The differences lie in the steel construction, blade geometry, handle design, and the experience each knife delivers in the hand.
Shun Classic
The flagship Shun knife, instantly recognisable by its flowing Damascus pattern and ebony-dark D-shaped handle. VG-MAX cutting core, 68-layer Damascus cladding, 60(±1) HRC hardness. Available in black and white handle variants with some left-handed variants. The broadest range of shapes and sizes in the Shun family.
Starting from $179
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Shun Premier
Same VG-MAX core and Damascus cladding as the Classic, but with a thinner, lighter blade ground to a quick-taper edge for faster food release. The hand-hammered tsuchime finish further reduces sticking. Walnut PakkaWood handle fits left and right-handed cooks equally.
Starting from $239
Explore Shun Premier Knives ➡️
Shun Kagerou
Kagerou means "heat haze" in Japanese — the blade's two-tone design evokes shimmering flames. KAI's proprietary Composite Blade Technology fuses flexible VG-2 steel with an extremely hard VG-10 core in 70 Damascus layers. At 61 HRC, this is the hardest and sharpest edge in the Shun range.
Starting from $399
Explore Shun Kagerou Knives ➡️
| Feature | Shun Classic | Shun Premier | Shun Kagerou |
|---|---|---|---|
| Steel Core | Proprietary VG-MAX | Proprietary VG-MAX | Dual-core VG-2 + VG-10 |
| Cladding | 68-layer stainless Damascus | 68-layer stainless Damascus | 70-layer Damascus |
| Hardness | 60(±1) HRC | 60(±1) HRC | 61(±1) HRC |
| Edge Angle | 16° double-bevel | 16° double-bevel | 16° double-bevel |
| Blade Finish | Bead-blasted Damascus pattern | Hand-hammered tsuchime finish | Two-tone: mirror-polished upper, fine Damascus lower |
| Handle | D-shaped ebony PakkaWood | Contoured walnut PakkaWood | Symmetrical grey-marbled PakkaWood with resin treatment |
| Origin | Handcrafted in Japan | Handcrafted in Japan | Handcrafted in Japan |
| Range Size | Largest — 20+ shapes incl. left-hand variants, white handle versions, sets, cleavers | Mid — 11 shapes plus a 3-piece set | Focused — 6 shapes (Paring, Utility, Chef, Santoku, Bread, Nakiri) |
| Price Range | $179 – $489 | $239 – $449 (sets from $859) | $399 – $549 |
| Best For | First Shun knife. Gift-givers. Cooks who want the widest choice of shapes and the classic Damascus look with a traditional Japanese handle. | Cooks who want a more agile, responsive blade. The hand-hammered tsuchime finish releases food cleanly as you cut. | Collectors and enthusiasts seeking Kai's most advanced technology. Those who want the sharpest, hardest Shun edge available and a truly distinctive blade. |
Shop Shun Classic White Collection
Seki Magoroku & Kai Wasabi
The Kai series brings authentic Japanese knife-making craft to a broader range of kitchens. Rooted in the same Seki City tradition as the Shun family, each range in the Seki Magoroku and Wasabi lineup is designed for a specific cook — from the design-award-winning Kaname to the hardworking Wasabi.
| Feature | Benifuji | Imayo | Kaname | Kai Wasabi |
|---|---|---|---|---|
| Full Name | Seki Magoroku Benifuji | Seki Magoroku Imayo | Seki Magoroku Kaname | Kai Wasabi Black |
| Steel | Japanese AUS-8A stainless steel, full tang | Molybdenum Vanadium stainless steel | VGXeos cutting core, sandwiched in 2 layers of stainless-steel | High carbon 1K6 stainless steel |
| Hardness | Not specified | Not specified | 60–62(±1) HRC | Not specified |
| Edge Angle | 16° double-bevel | 15° double-bevel | 16° double-bevel | 16° blade (single & double bevel options) |
| Blade Finish | 3-chamfer grinding process — smooth, low-friction edge | Hand-hammered tsuchime finish — improves food release | Satin-polished — thin, precise, mirror-like cutting edge | Highly polished stainless steel blade |
| Handle | Traditional natural-finish PakkaWood® | Traditional black PakkaWood® | Octagonal black grained PakkaWood® | Smooth matte black polypropylene with bamboo powder (water-resistant) |
| Knife Shapes | Petty 12cm, Utility 15cm, Chef's 18cm & 21cm, Santoku 16.5cm | Petty 12cm, Chef's 15/18/21cm, Santoku 16.5cm, Vegetable Cleaver 18cm, Meat Cleaver 17.5cm | Kiritsuke only — 12cm, 15cm, 19.5cm | Paring 10cm, Utility 15cm, Chef's 15/20/23cm, Santoku 16.5cm, Bread 23cm, Slicing 23cm, Yanagiba 21 & 24cm, Deba 15 & 21cm, Steak Set |
| Price Range | $125 – $159 | $109 – $335 | $399 – $525 | $69.99 – $115 |
| Special Note | Heritage-inspired design with natural warmth. The most accessible PakkaWood series. | Only Kai series with the tsuchime hammer finish. Wider range including cleavers. | Red Dot Design Award winner. Kiritsuke specialists. VGXeos core for top-tier hardness. Statement knives. | Born in Japanese communal kitchens. Easy-care. The most accessible entry into Japanese blade quality. Includes traditional single-bevel shapes (Deba, Yanagiba) at excellent value. |
| Best For | Cooks who want the familiar feel of a riveted European handle with the precision of a thin Japanese 16° double-bevel blade. | Home cooks who want the tsuchime food-release finish without moving to the Shun price point. Cleaver lovers. | Enthusiasts who want one exceptional Kiritsuke. Award-winning design, beautifully boxed, and a memorable gift. | Home and professional kitchens needing hardworking, easy-care knives. Entry point Japanese 16° blade. |
Which series is right for you?
"I want my first serious Japanese knife."
→ Start with the Shun Classic 15cm or 20cm Chef's Knife or Shun Classic Granton Santoku 18cm. This is where most cooks begin their Shun journey and the most gifted knife in our range.
"I cook daily and want the best performance."
→ The Shun Premier rewards serious cooks with a lighter, more agile blade, enhanced food release, and the ambidextrous handle that works with any grip.
"I want the absolute finest knife Kai makes."
→ Shun Kagerou. Kai's most advanced Composite Blade Technology, 61 HRC hardness, and a blade that looks like nothing else in a kitchen.
"I want Japanese quality at a more accessible price."
→ The Seki Magoroku Imayo or Benifuji deliver handcrafted Japanese blades with full PakkaWood handles from $109.
"I need a statement knife — something different."
→ Seki Magoroku Kaname. The Red Dot Design Award-winning Kiritsuke series is for those who want a singular, precision knife with a character all its own.
"I want a Yanagiba for traditional Japanese cooking."
→ Kai Wasabi offers these traditional single-bevel shapes at the most accessible entry point in the Kai range — excellent quality, no compromise on the edge.
Protecting your investment
All Kai Shun knives — from Wasabi to Kagerou — are hand-wash only. The high-carbon steel and PakkaWood handles are not suited to the dishwasher. Dry immediately after washing.
Use a cutting board that is made from wood, wood composite and polyethylene. Glass, ceramic and stone surfaces will damage even the hardest Japanese blade. Shun recommends honing regularly with the Shun Combination Honing Steel to maintain the edge between sharpening. When sharpening is needed, use a whetstone at 16° or seek professional re-sharpening through some of our NZ stockists.
Store knives in a knife block, on suitable magnetic strips, or in individual sheaths. Loose in a drawer will damage the edge and is a safety risk. For full care guidance, visit our Cleaning and storing your Shun knife blog.
Find your Kai Shun knife
New Zealand's official Kai Shun destination. Free shipping on orders over $150. Every knife is covered by Kai's lifetime warranty against manufacturing defects.
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