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New Shun Nagare Black NDC-0706S Chef knife 20 cm

Shun Nagare Black NDC-0706S Chef knife 20 cm



KAI Shun Nagare Black NDC-0706S dazzling chef's knife with 20 cm blade and 72 layers of damascus steel, perfectly combining VG10 stainless steels (hard and tough) with VG2 steel (flexible) through an innovative process with a final hardness of 61 (±1) HRC.

Black pakka wood is used for the manufacture of the handle, ergonomic and soft, it adapts perfectly to your hand with a unique balance and stability.

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Shun Nagare Black NDC-0706S Chef knife 20 cm


  • Hardness 61±1 HRC.
  • Polished blades with a decorative lightning bolt pattern of damascened layers.
  • The blades are made of two types of steel (flexible steel VG-2 and hard steel VG-10), which are bonded in 72 layers of Damascus steel.
  • Black handle made of pakka wood, with 2 rivets, ergonomic and perfectly balanced.
  • Complex union of the two types of steel resulting in a blade with an exceptionally durable cutting ability.

The Kai Shun Nagare Black series fuses tradition and innovation in Japanese cutlery craftsmanship, offering luxury quality thanks to its sophisticated design, special materials and technical production process. Its blades, polished to a stunning sheen, exhibit a decorative pattern of damascened layers in the shape of rays, complemented by a dark gray mottled handle that enhances its stunning appearance.

Created from a combination of VG-2 and VG-10 steels in 72 layers of Damascus steel, the blades in the series feature exceptional durability thanks to the complex interweaving of these two types of steel.

The ergonomic dark gray mottled Pakka wood handle fits comfortably in the hand with its smooth, rounded shapes, while the carved alder provides optimal stability and effectively balances the knife as a counterweight to the blade.

Cleaning and care

Before using the knife for the first time, wash it with hot water, as well as after each use of the knife, making sure to wash it with a mild soap and then dry it with a cloth.

If it comes into contact with acidic foods, wash it immediately after use.

Always clean the knife from the back of the blade outwards with a cloth or wipe for safety.

Do not use the dishwasher to clean the knives under any circumstances as these knives have a high carbon content and can be damaged. Always clean by hand, this will protect the material and extend the sharpening life.

Sharpening & maintenance

Due to their natural wood handle, knives should not be kept in water for too long, so oil the handle from time to time with a little neutral vegetable oil or camellia oil.

It is also advisable to have the knives re-sharpened by a professional from time to time to repair signs of edge wear and ensure long-lasting sharpness.


When storing the knife, make sure that the blade does not come into contact with other metal objects. This will prevent damage to the blade.

Preferably store the knife on a knife block, in a wooden drawer tray, on a magnetic wooden wall board or in a knife guard in the drawer.

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