Shun Classic Hollow-Ground Santoku Knife

Combining the benefits of a chef's knife and cleaver, this hollow-ground santoku is indispensable for chopping, slicing and dicing. Oval indentations on the blade's sides reduce friction to produce clean, uniform cuts and minimize sticking.

• VG-MAX"super steel" blade is clad on each side with 34 microthin layers of stainless steel, creating a variegated look reminiscent of a Damascus-style blade.
• The wide, angle-tipped blade combines the best features of a chef's knife and a cleaver.
• Indentations along the blade reduce friction and keep slices from sticking.
• Exceedingly sharp cutting edge is long lasting and easy to maintain.
• Durable PakkaWood handle resists moisture and has a D shape, to sit comfortably in the hand.
• This NSF-certified knife meets the high-level safety standards for professional kitchens.
• Handcrafted in Japan.

• 5 1/2" Santoku: 5 1/2"-long blade, 6"-long handle; 4.8 oz.
• 7" Santoku: 7"-long blade, 6"-long handle; 6.5 oz.
• This NSF-certified knife meets the high-level safety standards for professional kitchens.

Use

• Always use caution when handling sharp objects.
• Avoid cutting on hard surfaces such as stone, metal or glass.
• It is not advisable to use any knife but a meat cleaver to cut through bone, as other blades can be easily damaged.

Care

• Hand-wash with warm water and a mild detergent; rinse and dry immediately.
• Avoid cleaners containing bleach or citrus extracts.
• Sharpen as needed. With regular use and honing once a week, your knife should not need sharpening more than once or twice a year.
• Sharpen your knife at home using a whetstone or knife sharpener designed to sharpen at a 16-degree angle, or have it sharpened by a professional.
• Store knife in a safe place to protect its edge and prevent injury.