Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm

Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm

The Shun Kai Kanso Santoku Hollow Ground Knife is a beautiful, Asian-inspired chef's knife that many cooks today have added to their kitchen favorites.

A knife of many talents, a santoku easily handles all the basic kitchen cutting tasks. In fact, some people even prefer it to a chef’s knife.

Slightly shorter than the standard chef's knife, the Shun Kanso Santoku is very easy to maneuver—even in a smaller kitchen. There's just enough belly curve to enable rocking cuts, which just adds to the knife's versatility. We think you’ll find that this distinctive kitchen knife works beautifully and fits your hand like a glove.

As easy to use as a chef's knife, the santoku is especially well suited to a down-and-forward cutting motion (push cut). Many cooks swear by their santoku for easy food preparation and top performance.


  • Hand-sharpened 16° double-bevel blade (32° comprehensive)
  • Heritage finish hides scratches, gives Kanso a rustic look that just improves with age
  • Steel: AUS10A—high-carbon, vanadium stainless steel
  • Handle: Contoured tagayasan wood
  • Handcrafted in Japan
  • Lifetime manufacturer warranty
  • 90 day no-hassle returns
  • Optional: pay in 4 interest-free fortnightly instalments with AfterPay(valid for total cart amounts $80-$1500)

      Shun Kanso Series

      Kanso is a design principle based on Zen philosophy. It means “simplicity,” but simplicity that is achieved by eliminating the non-essential.

      In Kanso, we took away anything that doesn’t matter and kept everything that does: high-performance steel, razor-sharp edge, perfect balance, and precision cutting control.

      The steel is Japanese AUS10A—highly refined, high-carbon, vanadium stainless steel that takes a razor-sharp edge and holds it longer. Kanso's Heritage finish hides scratches and gives Kanso a rustic look that just improves with age.

      The handle is made of tagayasan wood, sometimes known as “iron sword wood." The handle contouring enables an easy chef's grip. Full-tang construction provides strength, balance, and easy cutting control.

      Like all Shun knives, Kanso is sharpened to a 16° cutting angle each side to cut cleanly and help preserve food’s freshness and best taste.

            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.

            Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm


            • 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"
            Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm



            • 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
            Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm


            • Combines the best characteristics of two steels in one blade
            • Steels are permanently joined
            • Patented, proprietary technology
            Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm


            • Genuine hardwood
            • Resin makes it moisture resistant
            • Harder and more durable than untreated hardwood
            Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm


            • 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
            Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm


            • 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
            Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm

            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.


            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.

            Shun Kai Kanso Santoku Hollow Ground Knife 17.8cm