PRODUCT DETAILS
The Shun Classic Chef’s Knife is a versatile all-purpose kitchen knife designed for precision cutting, slicing, chopping, and dicing. Its 20 cm blade features a VG-MAX steel core with a hardness of 61 (±1) HRC, delivering exceptional edge retention and long-lasting sharpness. Encased in 32 layers of Damascus steel, the blade combines outstanding durability, flexibility, and elegant craftsmanship. The double-sided edge ensures smooth and precise cutting performance for both professional and home kitchens.

The slim black pakkawood handle is crafted in a traditional Japanese chestnut shape for a secure and comfortable grip. Reinforced with high-quality resins, the handle is highly resistant to moisture and designed for long-term durability. An integrated tang provides excellent balance and stability for effortless handling.

Specifications
Type: Chef’s Knife
Series: Shun Classic
Article No.: DM-0706
Blade Length: 20 cm
Handle Length: 12.5 cm
Blade Edge: Double-sided
Blade Material: VG-MAX core with 32 layers Damascus steel
Handle Material: Black Pakkawood
Weight: 207 g
EAN: 4901601556650
Category: Premium Series
Care Instructions
Cleaning
Wash by hand with mild detergent after each use and dry immediately with a soft cloth.
Rinse acidic food residues promptly to preserve blade quality.
Dishwasher use is not recommended.
Always wipe the blade away from the cutting edge for safe handling.
Sharpening & Care
Avoid leaving wooden handles submerged in water for extended periods.
Apply neutral vegetable or camellia oil occasionally to maintain the handle.
Professional resharpening is recommended to preserve optimal cutting performance.
Sharpening steels are unsuitable for this high-hardness blade; use whetstones or specialized sharpening systems instead.
Storage
Store separately to prevent contact with other metal objects that may damage the blade.
Recommended storage includes knife blocks, wooden drawer inserts, magnetic wooden racks, or protective blade guards.
Safety Instructions

Always handle the knife carefully and stay focused while cutting. Hold the knife only by the handle and carry it with the blade pointing downward and away from the body. Use suitable cutting surfaces and store the knife securely after use. Never attempt to catch a falling knife, and regularly inspect the blade for signs of