Santoku knife SHUN CLASSIC 18 cm, KAI

Product detailed description

Some knives are just tools. In addition, KAI SHUN CLASSIC has a bit of a story behind it. The Damascus pattern, handcrafted Japanese production, and traditionally shaped black handle recall a time when blade quality was taken very personally. Fortunately, today you no longer have to challenge anyone to a duel because of it - except, perhaps, the ingredients for dinner. But the winner is clear in advance.

Main advantages:

• KAI SHUN CLASSIC is a premium range of handcrafted Japanese knives that combines traditional knife-making heritage with contemporary manufacturing technologies - with a Damascus blade, a hard VG-MAX core and an elegant black pakkawood handle.
• The range builds on KAI's knife-making know-how from Seki, where the brand has been developing blade production since 1908, and translates it into an extensive collection designed even for demanding daily and professional work.
• SHUN CLASSIC is among the widest premium series by KAI and offers dozens of different shapes and specialisations, so you can choose a knife precisely according to your style of work and specific task.
• The Santoku DM-0702 with an 18 cm blade is a versatile japanese knife for meat, fish and vegetables, and easily takes on the role of the main knife for most chopping board tasks.
• The wide blade gives you plenty of clearance under your knuckles, guides well during fast slicing, and after work, you can also use it to easily transfer chopped ingredients into a cooking pot or pan.
• The Santoku profile is suitable for both straight and slightly rocking cuts, allowing you to transition seamlessly from slicing vegetables and chopping herbs to portioning smaller cuts of meat and fish.
• The core of the blade is made of VG-MAX steel with a hardness of 61 ±1 HRC, which extends to the very edge and forms the foundation for high sharpness and long-term stable cutting performance.
• The VG-MAX core is clad on each side with 32 layers of Damascus steel, so the blade combines a hard cutting core with a more flexible and durable multi-layered construction.
• The characteristic semi-matte Damascus pattern is created by the very structure of the blade and gives each knife the typical SHUN look, without being just a surface decoration.
• The double-beveled edge allows for a natural cutting style without the need to adapt your technique to a traditional single-edged Japanese grind.
• The knife is handcrafted in Japan, where the SHUN series combines traditional blade craftsmanship with modern manufacturing and inspection procedures.
• The slim black pakkawood handle features a traditional Japanese chestnut profile and, thanks to high-quality resins, resists moisture well during regular use.
• The typical handle shape with a subtle ridge on the right side supports a comfortable and secure grip, which you will appreciate during delicate work as well as during faster slicing of larger quantities of ingredients.
• The integrated tang running through the handle helps increase the stability and balance of the entire knife, so the wide 18cm blade feels secure and easily controllable during work.
• The 12.5 cm long handle creates a balanced whole with the 18cm blade and provides plenty of space for a firm and comfortable grip.
• The weight of 206 g gives the Santoku a pleasant stability when slicing, while remaining agile enough for quick repetitive cuts and changes of direction.
• Black pakkawood, a wide Damascus blade and a versatile 18cm format make the DM-0702 a Santoku you can reach for during most daily cooking, without having to change knives for every task.
• KAI does not treat blades as just another item in a catalogue - for more than a hundred years, it has been developing know-how around cutting edges across kitchen, industrial and other specialised blades.

Additional information:

• blade length: 18 cm
• handle length: 12.5 cm
• blade material: VG-MAX steel core, 32 layers of Damascus steel on each side
• steel hardness: 61 ±1 HRC
• handle material: pakkawood (impregnated with high-quality resins)
• not dishwasher safe

Caring for the KAI SHUN CLASSIC knife:

• Wash the knife by hand in warm water with a mild detergent and dry it immediately after washing.
• Do not put it in the dishwasher, as high temperatures and harsh detergents can damage both the blade and the handle.
• Ideally, cut on a wooden or plastic chopping board. Glass, stone, ceramics and metal dull the edge unnecessarily quickly.
• Do not use the knife on bones, frozen food, or for prying, twisting or other lateral stress on the blade.
• After cutting acidic or salty foods, rinse and dry the knife as soon as possible.
• To restore sharpness, it is best to use a water sharpening stone suitable for Japanese knives.
• Store the knife so that the edge does not touch other metal objects – for example, in a block, on a magnetic strip or with a protective blade cover.
• Do not leave the pakkawood handle wet or submerged in water for a long time; always dry it thoroughly after washing.