DM0702

Shun Kai Classic Santoku Knife 18cm

To pre-order enter your email below and we will get back to you shortly.

Features

  • For peeling, trimming, coring, and more, it’s essential
  • Hand-sharpened 16° double-bevel blade (32° comprehensive)
  • Steel: Proprietary VG-MAX cutting core, 324 layers of Damascus Steel 
  • Handle: D-shaped ebony PakkaWood®
  • Handcrafted in Japan

  • A santoku is a Japanese all-purpose kitchen knife. Like a chef's knife, the santoku is used for just about every cutting job in the kitchen. The name means "three virtues". Depending on who you ask, the name refers either to the three types of foods it works well with - vegetables, proteins, and fruit - or for the three types of cuts at which it excels - slicing, dicing, and chopping.

    The Shun Classic Santoku Knife is part of the Shun Classic line of tasteful and contemporary cutlery. The Shun Classic line features beautiful Damascus-clad blades and D-shaped ebony PakkaWood® handles. Yet behind these handcrafted knives' beauty is function: razor-sharp blades offering top performance.

    Shun's proprietary high-performance VG-MAX steel, which provides incredible edge retention, is clad with Damascus stainless steel, then ground and bead-blasted, revealing the flowing pattern of the layered steel. The result is a line of knives that are sharp, durable, and corrosion resistant, as well as beautiful to behold.

    The Shun Classic line also offers you the widest assortment of both traditional culinary blade shapes and cutting-edge designs, so you can always find the right knife for the task.

      Caroline, Perth Western Australia    

      "From the first day I received my classic kitchen knife, it was an utter joy to work with. I had used chef quality knives before, in kitchens, but never at home.

      So for an extravagant birthday present I got my family to buy me this, and I have never been happier. That knife became my all time favourite kitchen tool. I would find excuses to use it.

      Within a week I discovered all I had to do was rest it on a tomato and it would glide through itself. After watching the videos by Chef Alton Brown I felt I was much better equipped to use and care for my incredible knife.

      I eventually bought a honing steel too, after a friend was a little too rough with it. I no longer have my knife, it was collateral to a break up and I miss it every single meal. Love your knives people! Take care of them and you will have a lifetime of service and joy from them!"

      Why Shun?

      Incredibly sharp edges and unmatched aesthetics set Shun knives apart from every other kitchen knife on the market today.

      In the great tradition of Seki City, Japan's sword and knifemaking center, every knife is handmade by highly skilled specialists and requires at least 100 handcrafted steps to complete.

      Every day, the legacy of ancient sword smiths serves as inspiration to the artisans in the Kai factories. Kai’s 100-year-old tradition of blade-making excellence, combined with the newest technology and the most advanced materials, makes every Shun knife a functional work of art.

      ADVANCED, HIGH-PERFORMANCE STEELS

      • Shun uses advanced, high-performance steel for our blades
      • Shun steel is hard so blades an be made thinner, lighter, and sharper
      • Advanced steel combines with a tradition of excellence to make knives "at the peak of perfection"

      TRADITIONAL KNIFEMAKING STYLES

      KASUMI

      • A hard steel core is clad with a "softer" steel or steels to support it
      • Kasumi combines two or more types of steel to take advantage of the key characteristics of each of them
      • This method is similar to how samurai swords are traditionally made

      SAN MAI

      1. A hard steel core is sandwiched between layers of "softer" steel to support
      2. The exterior steel is often stainless steel and provides stain resistance
      3. San mai is one of the traditional samurai swordmaking techniques

      COMPOSITE BLADE TECHNOLOGY

      • Combines the best characteristics of two steels in one blade
      • Steels are permanently joined
      • Patented, proprietary technology

      SHUN HANDLE MATERIALS

      • Genuine hardwood
      • Resin makes it moisture resistant
      • Harder and more durable than untreated hardwood

      LAYERED DAMASCUS

      • Shun layered Damascus is formed by layering different types of metal alloys together
      • The layers are forged into a single piece
      • The patterns are revealed by grinding then bead-blasting or acid etching the blades

      TSUCHIME FINISH

      • Tsuchime simply means "hammered"
      • Hammering creates air pockets that help food release from the blade
      • Shun knives with this finish are hand hammered, in the tradition of ancient Japan

      16° ANGLE CUTTING EDGE

      • Shun blades are thinner, lighter, sharper
      • Thinner edges cut more efficiently
      • Our 16° cutting angle is extremely sharp, yet lasts a long time

      Cleaning and Storage

      Shun recommends that you protect your investment by handwashing your blades with gentle dish soap.

      Don’t use soaps with citrus extracts or bleach; they can promote corrosion. Do not use scouring pads, steel, or gritty cleanser when cleaning the blades. Rinse and towel dry immediately.

      Let the knives air dry for a few minutes before returning them to storage. Never leave your knife sitting in a sink full of soapy water. It does metals no good to be submerged in water for prolonged periods of time, and it’s a danger to you when you reach in.

      After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers.

      Note

      Handwashing is also the best way to care for the wood handles of your Shun knives. 

      The handle color may change slightly over time due to oils in the hand as well as the natural color change of wood from oxidation and/or exposure to light. This is not a defect, but a natural part of the process.

      Honing and Sharpening

      In order to maximize the life of the blade, regular honing with a Shun steel will be necessary. Weekly honing will extend the time between sharpening significantly. When the time comes to sharpen these premium blades, we recommend using a whetstone, the Kai electric sharpener (specifically designed to sharpen Shun’s 16° blade angle), or sending the knives to a professional sharpener.