Thanks to its long and slim shape of its blade, the carving knife does not stick. By cutting you should use the whole lenth of the blade of the carving knife off the reel. Like this roasts or terrines can be cut finely and neatly.
The convex cut of the blade, together with the manual honing of this damask carving knife, delivers a peerless sharpness that allows the carving knife to cut through even the toughest material. This sharpness together with the well-balanced weight of the Kai carving knife permits an effortless working.
Bestseller of the Kai Shun series is the Santoku.