The beautiful KAI Kaji 23 cm Sujihiki knife can make food look delicious by cutting thin, even slices of food without tearing or sawing.

This kind of clean cut keeps more of the meat juices—and thus more of the flavor—inside the meat, rather than pooling on the cutting board.
The long 23 cm blade can cut slices with a single, long stroke, while the narrow profile and razor-sharp Shun edge let the blade glide through the meat with less friction so each slice is perfect. 
Hollow-ground indentations help the blade glide through the meat with even less friction. 

Ideal for slicing a wide variety of meats, the Shun Premier Slicing Knife can also be used to cut larger vegetables.

Kaji is Japanese for „blacksmith“ and synonymous for the geniality of manufacturing ultimately sharp Samurai swords.
For centuries their perfected art of forging formed the basis for the world-wide recognition of the sword craftsmen of Seki; only the very best would be called Kaji. 

The KAI Kaji knife series sets new standards in the premium segment with its exceptional hardness of 64±1 HRC.
The stainless steel blade is made from a specially developed 32-layer Damascus steel and an extremely hard SG-2 core, resulting in a very sharp and long lasting blade.
The thin blades of knives made of SG2 steel can be sharpened to a 15° angle which makes an amazing sharp knife for the greatest performance that could be expected for a kitchen knife to deliver. 

The special feature of this series is the mirror-finished Damascus blade that turns each Kaji into a visual highlight. 

The riveted handle is of fine laminated Pakkawood that is comfortable to use by both left- and right-handers because of its symmetric form. It has a very dark colour, but still shows some of the veins in the wood, it has a beautiful shine and feels very smooth.
It is secured with two rivets to the blade, which runs all the way to the end of the knife. (full tang).
The handle is shorter than the usual ones and ends at an embossed end inox cap.
Proudly, Kai has struck their logo at the back of the knife. 

Kaji stands for the symbiosis of traditional craft, state-of-the-art technology and uncompromising elegance – a highlight for professional and ambitious hobby chefs.