KAI | SKU: KAI-SHUNP-BR230

Shun Premier Bread Knife 23cm

Name: Shun Premier Bread Knife 23cm
Brand: KAI
SKU: KAI-SHUNP-BR230
Price: 229.95 AUD
Availability: OutOfStock

$229.95 $264.95

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Shun Premier
Profile	Bread Knife / Bread knife
Bevel Type	Double Bevel
Weight	230 g \| 8.1 oz
Edge Length	230 mm \| 9 1/16″
Heel Height	39 mm \| 1 17/32″
Width @ Heel	1.7 mm \| 1/16″
Width @ Mid	1.7 mm \| 1/16″
Width @ 1cm from Tip	1.7 mm \| 1/16″
Steel	VG-MAX \| Stainless
Blade Construction	Sanmai - Stainless Damascus Clad
Hardness (HRC)	60 - 61
Surface Finish	Tsuchime
Handle	Special Handle
Region	Seki
Best for	Pro chefs Enthusiasts

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

For a lot of people, a Shun was the knife that started it all — the first time they realised a kitchen knife could actually be sharp. The Premier line from KAI is arguably the most refined expression of that idea. Built around KAI's proprietary VG-MAX core steel — an evolution of VG10 with improved edge retention and corrosion resistance — the blade is clad in 68 layers of stainless Damascus and finished with a tsuchime (hammered) texture that isn't just for show. The dimples genuinely help with food release, which is a nice bonus on a blade that's already pretty well ground.

At around 60-61 HRC, the VG-MAX edge holds up noticeably longer than standard VG10 before needing a touch-up, and because everything here is fully stainless, maintenance is about as low as it gets — rinse, wipe, done. The contoured walnut-toned Pakkawood handle feels immediately comfortable in a Western grip and gives the Premier a warmer, more organic look compared to the Classic line's black D-shape.

The lineup covers the basics — chef's knife (20cm), santoku (18cm), utility (16cm), paring (10cm), and a bread knife — all with the same 16-degree edge geometry. These aren't artisan-forged knives and they don't pretend to be. What they are is remarkably well-engineered factory knives with excellent consistency, a genuinely sharp edge out of the box, and a fit and finish that most people will never need to look past. If you're buying your first serious knife, or you want something that just works without any fuss, the Premier is a very safe bet.

Pros	Cons
Ideal for the household Excellent fit and finish	Relatively hard to sharpen High budget

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

KAI

KAI (貝印), a Seki blade company since 1908

KAI (貝印) is a Japanese blade company founded in Seki in 1908, when Saijiro Endo began making pocket knives there. Its head office is now in Tokyo, and its group maker, KAI Industries, has its factories in Seki and Gujō.

We stock two of its knife brands, Shun and Seki Magoroku. The Seki Magoroku name comes from the swordsmith Seki no Magoroku.

KAI was established as a company in Seki, Gifu, in 1920, began making safety razor blades in 1932 and launched its Shun (旬) knives in 2000. Today KAI says it sells more than 10,000 products, covering cooking and grooming tools as well as medical and industrial blades.

Shun says each of its knives is crafted in Seki City through more than 100 steps, and that its Classic and Premier series use VG-MAX, a steel proprietary to Shun. Those are the two Shun lines we stock.

From Seki Magoroku we stock the Imayo (いまよう) line, which KAI describes as a series with a high-hardness blade and a three-step edge for long-lasting sharpness.

“A blade company founded in Seki in 1908, behind Shun and Seki Magoroku.”

Est. 1908 | 明治41年

Known for Shun and Seki Magoroku kitchen knives

Website kai-group.com Read more about KAI

Knife details

Profile

Bread Knife

パン切り

Bread knife · Double bevel

A narrow knife with a saw-like or wavy edge that cuts bread without crushing it.

60–61

HRC Hardness

Composition not published

Steel

VG-MAX

Stainless · Takefu Special Steel

Shun's own steel, built on the VG10 formula, per Kai USA; we list Shun Classic and Premier knives in it.

Construction

Sanmai - Stainless Damascus Clad

三枚ダマスカス

3 layers · damascus clad

Hard core between stainless damascus layers, bare at the edge. Thinning wears the pattern.

Finish

Tsuchime

Hammered surface

Hammer marks across the upper blade. The dimples may help food release.

Frequently asked questions

Can you sharpen a serrated bread knife?

Yes. A Japanese knife maker says its bread knives can be resharpened with a sharpener made for wavy edges.

The serrated edge is there for a reason: a Japanese dictionary describes the bread knife (パン切り包丁) as narrow, with a saw-like or wavy edge, so it cuts soft bread without crushing it.

How is VG-MAX different from VG10?

KAI, the company behind Shun, says VG-MAX builds on the VG10 formula with more carbon for strength and durability, additional chromium for wear and corrosion resistance, and increased tungsten, which it says makes the steel very fine-grained so the edge can be extremely sharp.

KAI attributes corrosion resistance and strength to molybdenum, and impact resistance and carbide formation to vanadium. KAI uses VG-MAX in its Shun Classic and Premier series.

What steel is Shun Premier made from?

Shun Premier is made with a VG-MAX steel core clad in Damascus, and KAI calls VG-MAX Shun's own formula for edge retention, durability and corrosion resistance.

KAI's European site lists the series as made in Japan.

What does the hammered finish on Shun Premier do?

KAI says the hammered finish (tsuchime) makes the blade stronger, and that added strength allows a thinner grind.

KAI's European site adds that the hammered surface helps food come off the blade, thanks to the air pockets it creates.

Is Shun made by KAI, and how is it different from Seki Magoroku?

Yes, KAI launched its premium knife line Shun in 2000. KAI traces its history to 1908, when Saijiro Endo began making pocket knives, and the company was established in Seki, Gifu, in 1920.

Seki Magoroku is also a KAI brand. KAI says it carries the craft and spirit of the swordsmith Seki no Magoroku into modern knifemaking, fused with KAI's own technology, and its top tier is the Master Line.

What is the Seki Magoroku Imayo line?

Imayo (いまよう) is a series inside KAI's Seki Magoroku line. KAI describes it as a high-hardness blade body that takes a three-step edge, set up for sharpness that keeps going for a long time. It is one of the series on the Seki Magoroku knives page.

KAI's knives page lists Imayo alongside the all-stainless 10000ST and 匠創, the stainless three-layer 茜, the 10000CC in carbon steel, a 32-layer Damascus and the Master Line 要.

Can Seki Magoroku knives go in the dishwasher?

On KAI's Seki Magoroku knives page, only the 10000ST seamless all-stainless series is stated as dishwasher-safe. The same page says it can be boiled for disinfection as well.

KAI does not state dishwasher compatibility for the other series, Imayo included, so wash and dry those by hand. The 10000CC uses carbon steel.

Written by Knives & Stones

Shun Premier Bread Knife 23cm

Availability

Detailed Specifications

KAI

Knife details

Bread Knife

VG-MAX

Sanmai - Stainless Damascus Clad

Tsuchime

Frequently asked questions

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