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Kai Shun

Kai Shun

Knives

Kai Shun – Handcrafted Japanese Knives NZ

Experience the precision and artistry of Kai Shun knives, handcrafted in Japan using centuries-old samurai sword-making traditions. Each Shun blade is made from VG-MAX Damascus steel, providing exceptional sharpness, edge retention, and corrosion resistance. Lightweight, perfectly balanced, and finished with a stunning pakkawood handle, Shun knives are prized by professional chefs and passionate home cooks alike.

From versatile Shun chef’s knives and santokus to specialist blades for slicing, carving, and prepping, every Kai Shun knife is designed to elevate your cooking. Invest in Japanese craftsmanship trusted worldwide for its beauty, durability, and unmatched performance.

✔ NZ-wide delivery
✔ Free shipping on orders $150+
✔ Expert advice from our Newmarket showroom team

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Kai Shun Buying Guide (NZ)

Shopping for Kai Shun knives in New Zealand? Shun is known for sharp, precise edges, premium finishes, and beautiful gifting pieces — ideal if you want a serious step up in everyday prep.

What Kai Shun is best for

  • Everyday prep: clean slicing for vegetables, proteins, and herbs.
  • Precision cuts: great control for fine slicing and detail work.
  • Premium gifting: craftsmanship and presentation that feels special.

How to choose the right Shun knife shape

  • Chef’s knife: the most versatile “do-it-all” knife for most kitchens.
  • Santoku: a Japanese-style all-rounder for slicing, dicing, and chopping.
  • Utility / petty: smaller jobs, smaller boards, or smaller hands.
  • Paring: peeling, trimming, coring, and detail work.
  • Bread / serrated: crusty loaves, tomatoes, and delicate pastries.

What makes Shun different

  • Sharp edge geometry: designed for a very sharp, precise cutting feel.
  • Layered cladding (Damascus-style look): many Shun knives use layered construction (varies by series).
  • Signature finishes: some series feature hammered finishes designed to support smoother cutting and food release.

Care tips (to keep your Shun performing like new)

  • Hand wash + dry straight away: gentle wash, rinse, towel dry immediately.
  • Avoid the dishwasher: helps prevent knocks, edge damage, and spotting.
  • Store safely: block, sheath, in-drawer tray, or case to protect the edge.
  • Use a blade-friendly board: wood or other softer boards are best for fine edges.

Kai Shun FAQs

Are Kai Shun knives made in Japan?

Shun is strongly associated with Japanese knife-making tradition. For absolute certainty, check each product listing for origin details.

Are Shun knives “fragile” or easy to chip?

They’re designed for sharpness and precision. Avoid twisting through hard foods, and don’t cut frozen items or bones unless the knife is made for it.

Can I put my Kai Shun knife in the dishwasher?

No — hand washing is best. Dishwashers can knock the blade and handle around and dull or damage the edge over time.

Do I need to hone Shun knives or sharpen them?

Honing helps maintain the edge between sharpenings. Sharpening restores the edge when it’s properly dull. Many home cooks hone regularly and sharpen as needed.

What cutting board is best for Kai Shun knives?

Wood or other softer boards are ideal. Hard surfaces like glass, stone, or ceramic will dull fine edges quickly.

How should I store Kai Shun knives?

Use a knife block, in-drawer tray, magnetic strip, or blade guard to protect the edge and keep everything safe.