Japanese Santoku Knife 7.09 inch SHUN CLASSIC - KAI
Santoku Knife: Inspired by the Samurai's Katana
The Japanese brand Kai is renowned worldwide for its exceptional quality knives. In addition to professional knives, the brand also produces a variety of tools including razors, scissors, and sharpening stones.
The Santoku knife is Japan's most popular culinary tool, offering a user-friendly alternative to traditional vegetable knives. Its blade features a slight curve and may include dimples to facilitate cutting and prevent food from sticking.
This Kai Santoku knife belongs to the Shun Classic range, which fuses the traditional art of forging Japanese samurai swords with contemporary manufacturing techniques. This collection exemplifies a harmonious blend of craftsmanship, skill, and innovative design.
A Perfect Union of Craftsmanship and Design
Featuring an 7.09 in. (18 cm) blade made from VGMAX steel, enriched with carbon and cobalt, this professional Santoku knife has undergone a 32-layer Damascus process. This process combines layers of hard and soft steel, providing the blade with both hardness and flexibility. This ensures exceptional sharpness while maintaining durability.
The blade is designed for clean and precise cuts and is honed to a convex edge. It achieves a hardness rating of 62 HRC, allowing for less frequent sharpening.
This Santoku knife is equipped with a pakka wood handle, a premium material made from wood and resin compressed under high heat. Its "D" shape is ergonomically designed to fit comfortably in your hand. Easy to handle and suitable for extended use, it also withstands temperature variations and moisture.
With its refined aesthetics, it meets the expectations of culinary professionals while also appealing to home cooks and enthusiasts seeking high-quality kitchen tools.
Santoku Knife: Inspired by the Samurai's Katana
The Japanese brand Kai is renowned worldwide for its exceptional quality knives. In addition to professional knives, the brand also produces a variety of tools including razors, scissors, and sharpening stones.
The Santoku knife is Japan's most popular culinary tool, offering a user-friendly alternative to traditional vegetable knives. Its blade features a slight curve and may include dimples to facilitate cutting and prevent food from sticking.
This Kai Santoku knife belongs to the Shun Classic range, which fuses the traditional art of forging Japanese samurai swords with contemporary manufacturing techniques. This collection exemplifies a harmonious blend of craftsmanship, skill, and innovative design.
A Perfect Union of Craftsmanship and Design
Featuring an 7.09 in. (18 cm) blade made from VGMAX steel, enriched with carbon and cobalt, this professional Santoku knife has undergone a 32-layer Damascus process. This process combines layers of hard and soft steel, providing the blade with both hardness and flexibility. This ensures exceptional sharpness while maintaining durability.
The blade is designed for clean and precise cuts and is honed to a convex edge. It achieves a hardness rating of 62 HRC, allowing for less frequent sharpening.
This Santoku knife is equipped with a pakka wood handle, a premium material made from wood and resin compressed under high heat. Its "D" shape is ergonomically designed to fit comfortably in your hand. Easy to handle and suitable for extended use, it also withstands temperature variations and moisture.
With its refined aesthetics, it meets the expectations of culinary professionals while also appealing to home cooks and enthusiasts seeking high-quality kitchen tools.
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Santoku Knife: Inspired by the Samurai's Katana
The Japanese brand Kai is renowned worldwide for its exceptional quality knives. In addition to professional knives, the brand also produces a variety of tools including razors, scissors, and sharpening stones.
The Santoku knife is Japan's most popular culinary tool, offering a user-friendly alternative to traditional vegetable knives. Its blade features a slight curve and may include dimples to facilitate cutting and prevent food from sticking.
This Kai Santoku knife belongs to the Shun Classic range, which fuses the traditional art of forging Japanese samurai swords with contemporary manufacturing techniques. This collection exemplifies a harmonious blend of craftsmanship, skill, and innovative design.
A Perfect Union of Craftsmanship and Design
Featuring an 7.09 in. (18 cm) blade made from VGMAX steel, enriched with carbon and cobalt, this professional Santoku knife has undergone a 32-layer Damascus process. This process combines layers of hard and soft steel, providing the blade with both hardness and flexibility. This ensures exceptional sharpness while maintaining durability.
The blade is designed for clean and precise cuts and is honed to a convex edge. It achieves a hardness rating of 62 HRC, allowing for less frequent sharpening.
This Santoku knife is equipped with a pakka wood handle, a premium material made from wood and resin compressed under high heat. Its "D" shape is ergonomically designed to fit comfortably in your hand. Easy to handle and suitable for extended use, it also withstands temperature variations and moisture.
With its refined aesthetics, it meets the expectations of culinary professionals while also appealing to home cooks and enthusiasts seeking high-quality kitchen tools.
- 7.09 in. (18 cm) blade, perfect for slicing, mincing, and chopping food.
- Hardness rating of 62 HRC, requiring less frequent sharpening.
- Pakka handle, shock-resistant, hygienic, and comfortable to hold.
- VGMAX steel, providing long-lasting durability and corrosion resistance.
- Made in Japan, featuring a traditional and elegant design.
- Always hand wash: Clean the blade with warm water and mild soap immediately after use. Avoid dishwashers, which can damage both blade and handle.
- Dry immediately: Prevent rust and handle damage by drying with a soft cloth right after washing.
- Use only on soft cutting surfaces: Stick to wooden or plastic cutting boards. Hard surfaces like glass or ceramic can dull the blade quickly.
- Hone regularly: Use a ceramic honing rod every few uses to maintain edge alignment. Sharpen only when necessary using a whetstone or professional sharpening service.
- Store with care: Use a protective sheath, knife block, or magnetic strip to prevent accidental dulling or damage.
- Avoid cutting frozen foods or bones: This knife is designed for precision—not brute force. Stick to vegetables, fish, and boneless meats.
What does “Santoku” mean?
"Santoku" translates to "three virtues," referring to the knife’s ability to slice, dice, and chop. It’s an all-purpose blade ideal for vegetables, fish, and meats.
What makes VGMAX steel special?
VGMAX is a proprietary steel enriched with carbon and cobalt, giving the blade superior edge retention, strength, and corrosion resistance.
What is the Damascus layering for?
The 32-layer Damascus construction improves durability, reduces friction while cutting, and gives the blade its distinctive wavy pattern.
How hard is the blade?
With a Rockwell hardness of 62 HRC, it stays sharper longer and allows for incredibly fine edges.
Is this knife suitable for left-handed users?
Yes, the symmetrical blade design suits both right- and left-handed users, although the "D" shaped handle is optimized for right-handed use.
Can I sharpen it at home?
Yes, with the right tools like a Japanese whetstone, or you can have it professionally sharpened to maintain its precise edge.
What is pakka wood?
It's a premium handle material made of compressed hardwood and resin, offering durability, water resistance, and a traditional look and feel.
What’s the difference between a Santoku and a chef’s knife?
The Santoku typically has a shorter, lighter blade with a flatter edge and is better suited for up-and-down chopping. A chef’s knife has a more curved blade, ideal for rocking motions.
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