Black ham knife. Blade edge: smooth edge. Handle material: wood, blade material: steel. Blade hardness: HRC 61. Blade length: 20 cm. Hand wash only. The Shun carving knife by Kai is used for slicing fish and meat. In keeping with its French origins, it can cut paper-thin slices of meat or cold cuts. The slightly curved blade and the knife length allow for precise cutting without pressure. When combined with a meat fork, carving can be done without fibers. The Kai Shun Classic series stands for timeless elegance from Kai. This series of kitchen knives is one of the most extensive Damascus knife series in the world and is well-received by both culinary elites and ambitious home cooks. Shun kitchen knives are made from 32 layers of stainless Damascus steel and a corrosion-resistant core of VG-MAX steel. This combination not only gives the blade an impressive hardness of 61 Rockwell degrees but also makes it extremely sharp. A Shun Classic glides effortlessly through even the toughest cutting materials – and not just once, but with proper care, it remains sharp over time. This sharpness, combined with the balanced handle of the knives, allows for fatigue-free working. Care instructions for Japanese knives: Before the first use, rinse the knife with hot water and perform later cleanings only without aggressive detergents. This helps keep the knives in good condition for longer. Particularly aggressive substances like lemon juice should be washed off immediately after use. The knives can be dried with a soft cloth afterward. Dishwasher cleaning affects the sharpness of the blade, as do harder cutting surfaces made of glass or granite.