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Classic Granton Slicing Knife 23cm

Kai Shun
$329.00 NZD

The Shun Classic series features beautiful Damascus-clad blades and D-shaped ebony PakkaWood handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance. Shun Classic's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold.

The Shun Classic Granton Slicing Knife's long and extremely sharp blade enables thin slicing of meat, ham and fish with a single slice. The granton (or scalloped blade) eases cutting and helps separate food from the blade while the long, narrow blade allows you to make a cleaner cut, which helps keep more of the juices—and thus more of the flavour—trapped in the meat. Producing thin, beautiful, even slices of meat isn’t hard—when you have the right knife.

  • Cutting Edge: Hand-sharpened 16° double-bevel blade
  • Steel: Proprietary VG-MAX cutting core, 34 layers each side (69 total including core) stainless steel Damascus cladding
  • Hardness: 60 HRC
  • Blade Length: 23cm
  • Handle: D-shaped ebony PakkaWood®
  • Origin: Handcrafted in Japan
  • All Shun Classic knife purchases come in a beautifully presented gift box.

Use & Care:

  • Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
  • Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
  • Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
  • Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
  • Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
  • Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.