Kai USA Revenue and Competitors

Over the last Three and a half years, we have added much to the Shun line. Not just in new product, but also in technology. I have looked over the articles I have written, and thought it would be a good idea to consolidate and improve these for you. So what I would like to accomplish, is to talk about each of the lines and what makes them special. The logical place to start would be Shun Classic. To start with, the reason we call it Shun Classic is because it utilizes classic European shapes, and it has a double bevel edge. As you all know most traditional Japanese cutlery uses a single bevel edge like our Shun Pro lines. The first question we usually get about Shun Classic is, "how do we get that beautiful pattern across the blade"? The process is absolutely amazing. To best understand it I think it is important to first describe the German process so that you can compare it with ours. You have all heard the term "hot dropped forged". In the old days, this denoted the highest quality of German knife making. Steel was heated to almost molten hot, and then a 3000 pound hammer with a mold attached would slam into it, forming the bolster and would also realign the molecular structure of the steel. As demand grew and technology improved, the Germans decided that this process was no longer efficient or profitable.