Long, Japanese slicing/slicing knife 23 cm from KAI in the SCHUN CLASSIC series which is ideal for slicing and slicing steaks and pieces of meat. The olive grind means that the ingredients release quickly from the knife blade. The knife has a core of the quality steel VG-MAX and 32 layers of Damascus steel on each side, which gives a beautiful pattern. The handle is made of laminated Pakka wood, sanded and polished to a glossy finish. This series of chef's knives, made of Damascus steel, is highly appreciated by both professional chefs and ambitious hobby cooks. Each Shun knife is unmistakable and unique – a work of art that unites craftsmanship, technology and design. The technique of making these knives, inspired by samurai swords, allows for both Japanese and Western knife shapes.