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KAI Luna 8 inch Chef's Knife

KAI Luna 8 inch Chef's Knife

Item Code: M-115126
Sugg. Price: $19 $14.95

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Offering superior cutlery design at an affordable price, the KAI Luna Series offers eye-catching good looks, with its unique hammered finish. The high-carbon stainless steel blades have been expertly hardened for exceptional edge retention, strength, and rigidity. The edge is hand sharpened and finished to a razor-sharp 16° cutting edge on each side. Luna's quality steel is easily the equal of much higher-priced competitors. From its beautiful blade finish and razor-sharp edge to its contemporary styling, Kai's Luna series provides the performance good cooks demand at a price that even aspiring cooks can afford.

Features of the KAI Luna 8 inch Chef's Knife:
  • German DIN1.4116 high-carbon, high-chromium stainless-steel blade has been expertly hardened for exceptional edge retention, strength, and rigidity.
  • Traditional Japanese hammered finish helps release food more easily.
  • Mirror polishing with graze-finish edge increases stain and corrosion resistance.
  • Wider blade helps minimize effort and keeps fingers away from cutting surface.
  • 16° cutting edge is razor-sharp and more precise than standard Western-style knives.
  • Matching storage sheath is included
  • NSF Certified

Brand: KAI
  • Blade length: 8 inches.
  • Blade with handle: 13½ inches.
  • Weight: 4.6 ounces.
  • Steel: Imported high carbon, German DIN1.4116 stainless steel.
  • Hand-sharpened on a whetstone, for a 16° double-bevel blade (32° comprehensive).
  • Handle: Molded resin with soft-grip overlays.
  • Limited Lifetime Warranty.
  • Made in China.

  • recommends washing your knives by hand and immediately drying them. Do not let your knives soak in water.
  • Avoid cleaners containing bleach or citrus extracts, as they may stain the surface of your knives.
  • For longer lasting knives, cut on a wooden cutting board. Cutting on hard surfaces such as stone, metal or glass quickly dulls blades.
  • To maintain a sharper cutting edge, use a sharpening steel, preferably each time after using your knives.
  • It's best to store your KAI knife so the edge and your fingers are protected, preferably in a block or in-drawer knife tray.
  • We suggest using a meat cleaver when you need to cut through bone, otherwise you can damage your knife blade.
  • Limited lifetime warranty from KAI with normal use and proper care.
  • Hand crafted in China

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