Kai Shun Kaji bread knife, KDM0008

The knives in the Kai Kaji series are named after the Japanese word for 'blacksmith'. Only blacksmiths who made the best Samurai swords, were allowed the honor of carrying this name. In line with this tradition, Kai has developed these kitchen knives. They have chosen an extremely hard steel for the blade. A core of SG-2 steel is flanked by 32 layers of damask steel. The extreme hardness of 64 HRC and the Japanese way of sharpening result in a knife with superior cutting qualities and maintenance of sharpness. The high gloss finish of the blade emphasizes the waves of the damask steel beautifully.