Shun Premier Santoku 18cm
Shun Premier Santoku 18cm by Kai Shun
This is a special order product
The Shun Premier Santoku 18cm is a traditional Japanese styled, all purpose knife.
This is a beautiful, Asian-inspired chefs knife that many cooks today have added to their kitchen favourites. The Santoku is as easy to use as a chefs knife and is especially well suited to a down-and-forward cutting motion (push cut). Slightly shorter than the standard chefs knife, the Shun Premier Santoku is light, agile, and very easy to manoeuvre. There's just enough belly curve to enable rocking cuts, which just adds to the Premier Santoku's versatility. Many cooks swear by their Santoku for top performance.
Presentation: All Shun Premier knife purchases come in a beautifully presented gift box.
Cutting Technique: Kai knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion.
Please do not use Kai knives on: hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.
Specifications:
- Cutting Edge: Hand-sharpened 16° double-bevel blade
- Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding
- Hammered tsuchime finish helps release food easily when cutting
- Hardness: 60 HRC
- Blade Length: 18cm
- Handle: Walnut finish, contoured Pakkawood handle; offers comfort and control; resists moisture
- Origin: Handcrafted in Japan
Cutting Surface:
The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.
Care: Hand-wash your blades with gentle dish soap. Do not use soaps with citrus extracts; they can promote rust. Rinse and towel dry immediately. Let the knives air dry for a few minutes before returning them to storage.
Storage:
After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. 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.
Sharpening:
In order to maximise the life of the blade, regular honing with a Shun Honing 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 Kai Seki Magoroku Whetstone, or sending your knives to a professional sharpener.
