Average Reviews:
(More customer reviews)For a chef, this is the sort of expensive purchase that will, over the lifetime of the knife which is essentially the lifetime of the owner, reward with use. It needs to be kept extremely sharp which means a whetstone at least weekly and a steel every single day. Make sure that you do know how to take care of the knife before you purchase. Must be handwashed and carefully sharpened. It's well balanced and truly a joy to use. But it's a silly, pricey purchase if you don't have the need!
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Product Description:
The term "Santoku" translates to "three virtues", and so the Santoku knife is named for its ability to slice, dice, and mince. Its long sharp blade lets the Santoku move through vegetables, meats, and fish smoothly and efficiently. The hollow-ground scalloped edge prevents food from sticking, a real benefit any novice or professional can appreciate. Made with SG-2 powdered steel, this Santoku from the Shun Kaji line has a higher density and grain structure, with no imperfections or weak points, and holding a 64 Rockwell hardness. SG-2 blades have superior edge retention and are sharpened easily. Beautiful with its acid-etched Damascus pattern, the Kaji line is clad with two different kinds of steel, a nickel alloy and a high-carbon steel, which have been folded together to provide additional strength and resilience. A total of three different metals are used in the Kaji line--the folded nickel alloy with the high-carbon steel blend, and the SG-2 cutting core--resulting in the sharpest blades with the hardest cutting edges that are remarkably resilient to chipping. The Santoku has a full tang, rivets, and a Pakkawood handle. Both right-handed and left-handed users will find the knife comfortable, regardless of hand size. Beautiful in and out of the knife block, the knife is capped at an angle and features the Shun logo. Hand washing is recommended for best care. Made in Japan, the knife comes backed by limited lifetime warranty.
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