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Shun Kaji Western Chef's Knife

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Detail
Summary
From our premium Kaji line by Shun, this knife merges centuries-old Japanese handcrafting traditions with modern technology and Western cutlery design. It features a thicker blade than traditional Japanese cutlery, with a cutting edge modeled after European chef’s knives. The blade's added heft expands its versatility for heavy-duty cutting tasks.
- 65-layer blade features a premium SG-2 powdered steel cutting core clad in 64 micro-thin layers of forged nickel/stainless steel Damascus.
- 22-degree blade-edge angle of Western kitchen cutlery.
- Handles are made of moisture-resistant, resin-infused PakkaWood, shaped for comfort and control.
- Handcrafted in Japan.
Dimensions & More Info
- 6" knife: 6"-long blade, 5 1/2"-long handle; 8 oz.
- 8" knife: 8"-long blade, 5 1/2"-long handle; 8.9 oz.
- NSF-certified knife meets the high-level hygiene standards for professional kitchens.
- Handcrafted in Japan.
Use & Care
Use
- Always use caution when handling sharp objects.
- Avoid cutting on hard surfaces such as stone, metal or glass.
- It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.
Care
- Hand-wash with warm water and a mild detergent; rinse and dry immediately.
- Avoid cleaners containing bleach or citrus extracts.
- Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
- Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 22-degree angle, or have it sharpened by a professional.
- Store knife in a safe place to protect its edge and prevent injury.
Customer Reviews

J***y

Easily chipped edge and warped blade

This knife should not pit or chip and it’s done both. Also, the whole blade has warped which I’ve never seen before. I’ve actually never seen a blade edge chip like this one did either. So the most expensive knife I’ve ever had ends up being the worst. I’ve had it for about 5 years now and I was expecting to be able to to hand this knife down to my son one day like others have been handed down to me, like long lasting knives should be. Was able to bend the blade back some, which is scary. I guess I’ll work the chips out by aggressive sharpening. I have a hard time believing these knives are what they claim to be. They’re definitely not meant for a more advanced or higher volume kitchen.

Mi****lA

Amazing knife

I got this knife about a month ago and I wanted to wait to write a review, until I really had a chance to use it. First off, it feels great in your hand. It had a great balance and weight to it. Secondly, it's extremely sharp, right out of the box. Definitely worth the price.

Ar*****cco

SG2 steel is my new favorite.

I bought the Kaji Western Chef Knife because the powered SG2 steel intrigued me. I purchase knives for performance only but first impression of this knife was it's almost too pretty. It's looks did not overshadow it's performance. This knife out of the box had a bit wider of blade angle I prefer so I took it to a whetstone and took it to a more traditional 18 degrees. I was floored at how this steel takes an edge better than the VG10 steel that Shun uses in it's other offerings. If you are someone who cooks at home occasionally this knife if a great choice. If you are someone who uses knives for a living and sharpens their own knives this one is right up there with the best IMO.

Ca*****eze

Best knife I ever had!

I bought the 6" first. I love this knife. The western style is much heavier than other styles of Shun knives. Within two weeks of receiving the 6" I had to order the 8". They are so sharp and easy to cut with. Best knives I've ever had.

L***OP

Great for harder foods like butternut squash

While I prefer the Japanese chef's knife's sharper, thinner edge for most veggie cutting, this Western Chef's Knife is better for cutting into denser veggies like butternut squash. The thicker blade displaces rather than just slicing thru. If you're more used to a Western European Chef's knife, you'll find this knife to be a more all purpose knife. I have this knife in 8".

wr****an

Better Heavy Duty Shun Knife

This knife is wonderful for chopping denser products. I have the 8 inch Blue Kiritsuke as well, but I often go to this 6 inch knife when I am worried about chipping the edge on harder products. It is a nice heavy knife that feels very comfortable in the hand. I prefer this knife over its lighter equivalent in the Classic line.

ho*****fe

Love this line of knives

This is my fifth knife purchase. I can only afford to buy one at a time, but they are well worth waiting for. Keep in mind the smallest is rather fragile and I broke the tip off when I dropped it. It was a 3" knife.

P***rL

The knife I always wanted!

This is the best knife I ever had. Nice balance and a great tool for my kitchen. A pleasure to use! Just ordered the 6" for my wife. ;-) I wish there was an appropriate sleeve available for it. (It is not going in the block)

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