Premier Santoku Knife 18cm

Shun Premier knives combine the artistry of ancient Japanese craftsmanship with cutting-edge technology. These blades are expertly crafted from VG-MAX steel, featuring a striking hamon line where the steels meet. They boast a sleek and lightweight design for nimble handling, and their tapered edges effortlessly guide food away. The hand-hammered tsuchime finish not only adds beauty but also enhances food release. The two-position handle, in rich walnut PakkaWood, offers a trigger grip for pull cuts as well as the perfect balance point for a pinch grip.

The Shun Premier 18cm Santoku is a beautiful traditional Japanese-styled all-purpose knife, perfect for chopping and 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.

• Cutting Edge: Hand-sharpened 16° double-bevel blade
• Steel: Proprietary VG-MAX cutting core, 34 layers (69 total including core) stainless steel Damascus cladding
• Hardness: 60 HRC
• Blade Length: 18cm
• Handle: Contoured, ambidextrous walnut coloured PakkaWood®
• Origin: Handcrafted in Japan
• All Shun Premier knife purchases come in a beautifully presented gift box.

Use & Care:

• Shun knives should be used in a smooth, slicing motion, not in a chopping, piercing or stabbing motion.
• Do not use Shun knives on hard materials like bones, joints, frozen foods, or hard vegetables like pumpkin.
• Use a good cutting board made of wood, wood composite, or polyethylene to retain a sharp edge for longer.
• Hand-wash knives with gentle dish soap and do not leave them submerged in soapy water.
• Store knives in a block, case, or magnetic holder to protect the blade and ensure safety.
• Regular honing with a Shun Honing Steel is necessary to prolong the life of the blade, and sharpening should only be done when necessary using a Shun or Seki Magoroku Whetstone or by a professional sharpener.