{"product_id":"kai-shun-classic-kiritsuke","title":"Kai Shun Classic Kiritsuke Knife 20 cm Damascene Steel","description":"\u003ch2\u003eKAI Shun Classic Kiritsuke DM-0771 – Japanese Precision for Professional Kitchens\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eKAI Shun Classic Kiritsuke (art. DM-0771)\u003c\/strong\u003e is a 20 cm Japanese professional chef's knife that unites the versatility of the Western chef's knife with the precision of the traditional kiritsuke. VG-MAX steel blade with 32 layers of damascened steel on each side, symmetric 16° sharpening, hardness 61 (±1) HRC and D-shaped black Pakka wood handle: a hand-forged cutting tool from Seki, Japan, for professional chefs, Michelin-starred restaurants and top-tier ho.re.ca. establishments.\u003c\/p\u003e\n\n\u003ch2\u003eVG-MAX Damascened Blade: Superior Sharpness and Exceptional Durability\u003c\/h2\u003e\n\u003cp\u003eThe high-carbon VG-MAX steel core is wrapped in 32 layers of damascened steel on each side, for a total of 64 visible layers. This construction guarantees an extremely sharp edge, superior corrosion resistance compared to traditional stainless steels and longevity even under the wear of the most intensive preparations. The symmetric 16° sharpening – sharper than Western chef's knives, typically at 20-25° – allows clean, precise cuts on fish, meat and vegetables, reducing the pressure needed on the product.\u003c\/p\u003e\n\n\u003ch2\u003eKiritsuke Profile: Versatility and Push-Cut Technique\u003c\/h2\u003e\n\u003cp\u003eThe angled tip and straight spine characteristic of the kiritsuke profile allow ultra-thin slicing, push-cut techniques and millimetre-precision work – sashimi, carpaccio, julienne, brunoise – that distinguish Japanese, fusion and contemporary cuisine. Compared to a classic gyuto, the kiritsuke offers more controlled contact on the cutting board, ideal for preparations requiring thickness uniformity.\u003c\/p\u003e\n\n\u003ch2\u003eD-Shape Pakka Wood Handle: Comfort During Extended Sessions\u003c\/h2\u003e\n\u003cp\u003eThe black Pakka wood composite handle, 12.5 cm long, is moisture-resistant and withstands the rigours of professional service. The D-shaped profile ensures secure grip and control even during long working sessions, with optimal balance between blade and handle – total weight 214 g – that reduces operator fatigue.\u003c\/p\u003e\n\n\u003ch2\u003eKAI Corporation: Artisanal Mastery Since 1908\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eKAI Corporation\u003c\/strong\u003e, founded in 1908 in Seki – the world capital of Japanese cutlery – produces each knife in the \u003cstrong\u003eShun Classic\u003c\/strong\u003e line through artisanal work that combines forging techniques passed down through generations with cutting-edge metallurgy. The kiritsuke was historically reserved for the head chef (itamae) in the kitchen: carrying it in the dining area or on mise en place is already a sign of professional distinction.\u003c\/p\u003e\n\n\u003ch2\u003eIdeal For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eProfessional chefs, Michelin-starred restaurants, luxury hotels and top-tier ho.re.ca. catering\u003c\/li\u003e\n\u003cli\u003ePrecision preparations: sashimi, carpaccio, julienne, brunoise, chiffonade\u003c\/li\u003e\n\u003cli\u003eJapanese, fusion and contemporary cuisine\u003c\/li\u003e\n\u003cli\u003eFine cooking enthusiasts seeking professional kitchen quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eType:\u003c\/strong\u003e Kiritsuke\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeries:\u003c\/strong\u003e Shun Classic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArticle no.:\u003c\/strong\u003e DM-0771\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBlade length:\u003c\/strong\u003e 20 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSharpening:\u003c\/strong\u003e Symmetric, 16°\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteel:\u003c\/strong\u003e VG-MAX, 32 damascened layers on each side\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHardness:\u003c\/strong\u003e 61 (±1) HRC\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle length:\u003c\/strong\u003e 12.5 cm\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHandle material:\u003c\/strong\u003e Pakka wood, black, D-shape\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 214 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduction:\u003c\/strong\u003e Hand-forged (Seki, Japan)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cem\u003eRecommended maintenance: hand washing, immediate drying after use, periodic sharpening with fine-grained Japanese stone to preserve the 16° edge. Avoid dishwashers and glass or ceramic cutting surfaces.\u003c\/em\u003e\u003c\/p\u003e\u003csection data-ai-faq=\"1\" itemscope itemtype=\"https:\/\/schema.org\/FAQPage\"\u003e\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is the difference between the KAI Shun Classic Kiritsuke and a regular chef's knife?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe KAI Shun Classic Kiritsuke DM-0771 has a different profile: angled tip and almost straight spine, typical of the Japanese kiritsuke, which favour the push-cut technique and ultra-thin slicing. The symmetric 16° sharpening is sharper than Western chef's knives (typically 20-25°), and the VG-MAX blade with 32 damascened layers on each side guarantees 61 HRC hardness versus 56-58 HRC of standard Western knives.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eIs the KAI Shun Classic Kiritsuke suitable for non-professional cooks?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eYes, but it requires correct cutting technique to exploit its precision and preserve the edge. It is recommended for professional chefs, experienced fine cooking enthusiasts with Japanese knife experience and those willing to adopt careful maintenance (hand washing, sharpening with Japanese stone).\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eHow do you maintain the KAI Shun Classic Kiritsuke edge?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eKAI recommends hand washing with warm water and neutral soap, immediate drying and periodic sharpening with a fine-grained Japanese stone (1000\/3000 or higher), respecting the symmetric 16° angle. Dishwashers are not recommended as they can damage the Pakka wood handle and promote edge corrosion.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eFor which preparations is the kiritsuke profile most suitable?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eThe Shun Classic Kiritsuke excels in preparations requiring millimetre-precision cuts: sashimi, carpaccio, julienne, brunoise, chiffonade. The almost straight spine and angled tip make it ideal for slicing raw fish and meat with a single fluid movement, typical of Japanese and fusion cuisine.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003cdetails itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\"\u003e\u003csummary itemprop=\"name\"\u003eWhat is VG-MAX steel and why is it superior to common stainless steels?\u003c\/summary\u003e\u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\u003cdiv itemprop=\"text\"\u003eVG-MAX is a high-carbon steel developed exclusively for KAI. Compared to standard 18\/10 stainless steels (56-58 HRC), it achieves 61 (±1) HRC hardness through the addition of cobalt, vanadium and chromium in optimised percentages. The result is a sharper and more durable edge with better corrosion resistance than non-stainless high-carbon steels.\u003c\/div\u003e\u003c\/div\u003e\u003c\/details\u003e\u003c\/section\u003e","brand":"KAI","offers":[{"title":"Default Title","offer_id":57589602582873,"sku":"DM-0771","price":249.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0513\/9057\/8883\/files\/shun-classic-kiritsuke-su-tavolo-cemento.png?v=1775581675","url":"https:\/\/fontanahotellerieshop.it\/en\/products\/kai-shun-classic-kiritsuke","provider":"F.lli Fontana Hotellerie Srl ","version":"1.0","type":"link"}