The Kershaw Kai kitchen knives are quite different from European knives in several respects. In the first place, the Cobalt MV stainless steel from which they are made is forge welded and the edges have harder steel (RC 60) than that used in Western knives so these products will hold an edge longer. Because of the forge welding, though, they are also tougher than European knives. This allows the blades to be thinner and allow for a more acute bevel angle so they are sharper than Western knives. The handles are Seamless one-piece stainless steel. Fit and finish are first class.
VG-10 stainless steel is clad with 16 layers of SUS410 high-carbon stainless steel on each side, producing a rust free Damascus-look.
VG-10 "super steel" is composed of Carbon, Chromium, Manganese, Molybednum, Silicone and Vanadium.
Seamless stainless steel bolster, handle, and end cap
Dishwasher safe (handwashing recommended).
Scalloped blade keeps food from sticking.
9" Blade (22.9 cm)
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