Santoku knives are Japanese knives commonly used as general-purpose kitchen knives and are found in most kitchens in Japan. Translated, Santoku means “three virtues” or “strengths.” However, because of its versatility, it seems that people can’t quite agree whether the “three” refers to the ingredients it can be used on, cutting style it can be used for or that this one knife can be used in lieu of three traditional knives. Whether you’re using this knife for fish, meat or vegetables and whether you prefer mincing, slicing or chopping, this knife is an easy go-to for most of your kitchen needs.
The hollow-ground indentations on the side of the blade are a preference for some. They create small air pockets that reduce friction when cutting, making it easier to glide through the cut. Use the Santoku knife as you would any other Santoku knife. The hollow-ground makes no difference in the sharpness of the blade.
The 7" Hollow Ground Santoku from Shun’s Classic line is simple, beautiful and functional, making it the perfect line for beginners and professionals alike. High-performance VG-MAX Steel, which provides incredible edge retention, is clad with layers of Damascus stainless steel. It is then ground and bead-blasted to reveal the beautiful flowing pattern of the layered steel.
The Pakkawood used in the handle is saturated with resin to make it moisture resistant, strong and durable. The handle has a D-shape to mirror your palm, ensuring both a secure and comfortable grip.
With the specific materials chosen and at least 100 handcrafted steps to make each knife, the Shun Classic line has sharp blades, is easy to maintain and is corrosion resistant. This knife is sure to be a reliable workhorse in the kitchen if properly maintained.
Basic Knife Care:
*Not dishwasher safe. Wash and dry the blade by hand immediately after use. Use a soft sponge to wash the blade. Do not use abrasive dish scrubbers and powders as they can damage the blade.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china or anything harder than steel. Bamboo is not recommended as it is very hard and dulls knives quickly.
Store knives separate from each other in a way that they will not knock into each other.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod. Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.
Knife Type: Santoku, Hollow Ground
Rockwell Hardness: 60:62
Blade Length: 7"
Type of Steel: VG-MAX Steel
Handle Shape: D-Shaped handle
Handle Material: Ebony Pakkawood saturated with resin
Manufacturer: Kai Corporation
Made in: Seki, Japan
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