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A Japanese-made knife in a traditional Western chef��s knife shape, with a longer blade and more pointed tip. Part of the extensive Kai Shun Classic range, which we consider the best of the best for its high-quality stainless steel blades and comfortable handles. —DETAILS—Kai Shun adapts centuries-old samurai blacksmithing to make exceptional Japanese knives for the modern cook. Every knife in their world-renowned Classic range has a steeply tapered blade, which makes it much sharper than a Western knife. A core of hard VG MAX steel, surrounded by 32 layers of Damascus steel, makes it extremely durable and rust-resistant, ensuring the knife retains its edge. The layers, which create a unique pattern on each knife, help prevent food from sticking to the side of the blade. Traditionally, the tarnish-proof pakkawood handle has a chestnut (or ��D��) shape that moulds perfectly to your right hand, but this model is so popular that a left-handed version is available. The balance and overall lightness of this knife��in addition to the unparalleled precision work this blade is capable of��makes easy work of a majority of food prep.? Read our Japanese knife care guide?here. —BENEFITS— ��A Kai Shun Classic knife glides effortlessly through ingredients with the most satisfying degree of precision, and the well-balanced handle is crafted to fit perfectly in your left hand.’