KAI Shun Classic DM-0700 – 8.5 cm Japanese Paring Knife with VG-MAX Steel and Damascus Cladding

The essential precision knife for peeling, trimming and performing the most delicate kitchen tasks

The KAI Shun Classic DM-0700 is an elegant 8.5 cm Japanese paring knife designed to deliver exceptional control and accuracy for precision cutting tasks. Compact, lightweight and extraordinarily sharp, it belongs to the prestigious KAI Shun Classic collection, one of the world's most respected series of Japanese kitchen knives, trusted by professional chefs and passionate home cooks alike.

Handcrafted in Seki, Japan, a city with more than 800 years of knife-making tradition, this premium paring knife combines outstanding materials with a manufacturing process that blends traditional Japanese craftsmanship and modern technology. Its blade features a VG-MAX stainless steel core, protected by 32 layers of Damascus stainless steel on each side, creating a blade that offers exceptional sharpness, impressive edge retention and outstanding corrosion resistance.

Although it is the smallest knife in the Shun Classic series, the DM-0700 plays an essential role in every kitchen. It is the ideal tool for peeling fruit and vegetables, removing seeds, trimming small ingredients, turning vegetables, decorating dishes and carrying out all those delicate tasks where a larger knife would be less practical and precise.

Its compact size allows you to work extremely close to the food, providing a level of control that is difficult to achieve with a chef's knife or a Santoku. For this reason, many professional chefs consider a high-quality Japanese paring knife to be one of the most frequently used tools in everyday food preparation.

What is a Japanese Paring Knife?

A paring knife is a small kitchen knife specifically designed for precision work. Unlike chef's knives or Santoku knives, which are primarily used on a cutting board, a paring knife is often used while holding the food in one hand and cutting with the other.

Its short blade offers exceptional precision for delicate and highly controlled cutting tasks.

A Japanese paring knife is ideal for:

• Peeling fruits and vegetables.

• Turning potatoes, carrots and zucchini.

• Removing potato eyes.

• Cleaning strawberries, mushrooms and other vegetables.

• Coring small tomatoes.

• Preparing citrus fruits.

• Slicing garlic, shallots and ginger.

• Creating decorative fruit and vegetable garnishes.

• Performing intricate finishing work with maximum precision.

In many professional kitchens, the paring knife is constantly at hand throughout food preparation because it allows chefs to work quickly without sacrificing accuracy.

Why Choose the KAI Shun Classic DM-0700?

Not all paring knives deliver the same level of performance. The DM-0700 has been designed for cooks who demand the precision and craftsmanship of an authentic Japanese knife.

Its incredibly fine edge produces clean, effortless cuts while minimizing damage to delicate ingredients and helping preserve their appearance. This is particularly valuable when working with fresh fruit, vegetables and ingredients used in refined culinary presentations.

Thanks to its excellent balance and lightweight construction, the knife provides outstanding control throughout every cut. Its traditional PakkaWood handle, shaped in the classic Japanese chestnut style, offers a secure and comfortable grip for both right- and left-handed users.

The result is a versatile, highly precise and exceptionally comfortable knife that quickly becomes one of the most frequently used tools in any kitchen.

Handcrafted in Seki, Japan – More Than 800 Years of Knife-Making Tradition

Every KAI Shun Classic DM-0700 is handcrafted in Seki, Japan, a city recognized worldwide as one of the historic centers of Japanese blade making.

Since the 13th century, the craftsmen of Seki have refined the techniques once used to forge the legendary Japanese samurai swords. Over the centuries, this expertise evolved into the production of premium kitchen knives while preserving the same philosophy of precision, balance and uncompromising quality.

Today, KAI continues this tradition by combining meticulous craftsmanship with advanced manufacturing technologies. Every knife undergoes rigorous quality inspections to ensure consistent cutting performance and exceptional durability.

Owning a Shun Classic means more than purchasing a kitchen knife—it means bringing centuries of Japanese craftsmanship and culinary heritage into your kitchen.

VG-MAX Steel – A Cutting Edge Designed to Last

At the heart of the DM-0700 lies its VG-MAX stainless steel core, developed by KAI to achieve an exceptional balance of hardness, toughness and ease of maintenance.

With an approximate hardness of 61 ±1 HRC, VG-MAX allows the knife to achieve an extremely fine cutting edge while maintaining outstanding sharpness for significantly longer than many conventional stainless steels.

Its main advantages include:

• Excellent edge retention.

• Outstanding cutting performance.

• Superior corrosion resistance.

• Excellent edge stability.

• Easy maintenance using Japanese whetstones.

These qualities have made VG-MAX one of the most highly regarded steels in premium Japanese cutlery, delivering reliable performance in both professional kitchens and home cooking environments.

FAQ

What is a paring knife used for?
A paring knife is designed for peeling, trimming, garnishing and other precise kitchen tasks.

Is the KAI DM-0700 suitable for professional chefs?
Yes, its VG-MAX steel and exceptional sharpness make it suitable for professional and home kitchens.

What steel is used in the DM-0700?
It features a VG-MAX stainless steel core with 32 layers of Damascus steel on each side.

Can it peel fruits and vegetables?
Yes, it is specifically designed for peeling and precision work.

Is it dishwasher safe?
Hand washing is recommended to preserve the blade and wooden handle.